|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This stir-fry pork marinade results in tender and flavorful meat that is delicious whether you serve it on its own or as part of a stir-fry with vegetables. The mixture of soy sauces, Chinese rice wine, turbinado sugar, and garlic offers an authentic taste, and the cornstarch creates that velvety texture found in Chinese restaurant dishes.
This recipe works well with 3/4 to 1 pound of pork tenderloin or pork chops that have been cut into cubes or strips. You'll want to marinate the pork for 15 to 30 minutes prior to cooking, so make sure you plan ahead. (While the pork marinates, you can clean and chop the vegetables.)
This marinade is very tasty and versatile; it can be used on other proteins besides pork, like chicken strips, beef, or even shrimp. To add some color and nutrients to the dish, include a variety of vegetables, such as snow peas, baby corn, sliced carrot, bok choy, eggplant, mung bean sprouts, asparagus, peas, green beans, onions, or anything else you have on hand. Just make sure the vegetables are all cut to a similar size to help ensure that they cook at the same rate.
Gather the ingredients.
Cut the pork into strips or 1- to 1 1/2-inch cubes.
Add the marinade ingredients to a bowl, adding the cornstarch last.
Stir well, then add the pork cubes or strips and marinate for 15 to 30 minutes before stir-frying.
Add to your stir-fry and enjoy.
You can simplify this marinade by using 1 1/2 tablespoons light soy sauce, 1/2 teaspoon granulated sugar, 1 tablespoon Chinese rice wine, 1 small scallion (cut into 1-inch pieces), and 1 teaspoon cornstarch.
Tips for Stir-Fry Success
Although stir-frying is a quick and easy cooking method, there are a few tips to keep in mind so your dish will be restaurant quality.
- Make sure the pork is at room temperature before adding to the hot pan; cold meat will cool down the wok.
- If there is more meat than what will fit in the pan comfortably, cook the pork in batches. A crowded pan will cool down quickly, cause the pork to release its juices, and prevent it from turning brown.
- Remove the pork from the wok before cooking the vegetables, and then return the cooked meat to the pan at the end.
- Start with the vegetables that take the longest to cook first, and then add those that cook more quickly.
- Stir-frying in a wok is ideal, but if you do not have one, you should use the biggest (and flattest) frying pan you have. Make sure to get it very hot. To test the heat, sprinkle a few beads of water onto the hot pan; if they evaporate immediately, the pan is ready for a stir-fry. If not, keep heating and test again.
- If the pork seems a bit dry as it is cooking, add a little bit of water as you stir-fry.
- Finish the dish with a sprinkle of sesame seeds and serve with white or brown rice, your favorite noodles, or as is.
- After stir-frying, you can also finish the dish off with 1/4 to 1/2 teaspoons of sesame oil for a little added flavor.
- If you add a decent amount of vegetables to your stir-fry pork, season the stir-fry with salt.