Healthy Eating
Pork Stir Fry
Description
This quick and easy Pork Stir Fry recipe is here to be your dinnertime BFF! With a peanutty sauce and lots of noodles and veggies, it’s the perfect 30-minute meal for busy weeknights and makes leftovers you’ll actually look forward to the next day.
Ingredients
- 5 tablespoons low sodium soy sauce divided
- ¼ cup rice vinegar
- 3 tablespoons hoisin sauce
- 3 tablespoons creamy peanut butter
- 1 tablespoon freshly grated ginger
- 3 cloves garlic minced (about 1 tablespoon)
- 1 pound pork tenderloin cut into 3/4-inch cubes and trimmed of excess fat
- 2 tablespoons canola or grapeseed oil divided
- 8 ounces whole-grain pasta noodles or rice noodles
- 32 ounces frozen stir fry vegetables thawed and drained (or chopped fresh vegetables)
- 1 cup shelled edamame fresh or frozen thawed
- 1 cup sliced green onions white and green parts
- ½ cup dry roasted peanuts (unsalted) chopped, plus additional for serving
- ¼ cup chopped fresh cilantro, plus additional for serving
- ½ teaspoon red pepper flakes optional, if you like a little heat
Directions
- In a roomy liquid measuring cup or small bowl, stir together 4 tablespoons soy sauce, rice vinegar, hoisin, peanut butter, ginger, and garlic. Keep near the stove.
- In a large, deep skillet or wok, heat 1 tablespoon of the oil over medium-high to high heat. Once the oil is hot and shimmering, add the pork. Cook 3 minutes on all sides, then add 1 tablespoon of the soy sauce and stir to combine. Continue cooking until the pork is browned on all sides and cooked through, about 2 minutes more. Transfer to a large bowl or plate.
- Meanwhile, bring a large pot of salted water to a boil and cook the noodles until al dente, according to package directions. Reserve 1 cup of the pasta cooking liquid, then drain and set aside.
- Return the now-empty skillet to the stove over medium-high heat. Add the remaining 1 tablespoon oil. Add the stir fry vegetables and edamame, and cook until hot and slightly crisp, about 7 minutes (note that frozen vegetables won’t be crisp-tender the way fresh ones are but they will still be yummy). Remove to the same bowl with the pork.
- Reduce the skillet heat to medium and add the soy sauce mixture. Whisk and cook for 1 minute. Add the cooked noodles, reserved pork and vegetables, green onions, peanuts, cilantro, and red pepper flakes (if using). With tongs, toss to combine and evenly coat all of the ingredients. If the mixture seems too thick, add a little bit of reserved pasta water as needed to loosen it. Season to taste. Serve topped with additional chopped peanuts and fresh cilantro.
