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5 Minutes to Making Yummy Honey Ginger Sriracha Pork Stir-fry

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Honey Ginger Sriracha Pork Stir-fry

We hope you got insight from reading it, now let’s go back to honey ginger sriracha pork stir-fry recipe. You can cook honey ginger sriracha pork stir-fry using 15 ingredients and 7 steps. Here is how you achieve it.

Below are the ingridients that are required to cook a heavenly Honey Ginger Sriracha Pork Stir-fry:

  1. Take 1 1/2 lb of pork tenderloin.
  2. Take 1 cup of raw broccoli florets.
  3. Use 1/2 cup of raw baby carrots, julienned.
  4. Get 1/2 cup of baby corn, sliced lengthwise.
  5. Get 1 of sesame oil.
  6. Take 1 tsp of garlic, minced or chopped.
  7. Provide 1 tbsp of cornstarch.
  8. Get 2 tbsp of cool water.
  9. Take 1 of ground black pepper (to taste).
  10. Provide of Marinade.
  11. You need 1 tbsp of honey.
  12. You need 1 tbsp of sriracha sauce.
  13. Get 2 tbsp of dry white wine.
  14. Take 2 tbsp of soy sauce.
  15. Use 1/2 tsp of ground ginger.

Done with the ingridients? Below are the sequences on serving Honey Ginger Sriracha Pork Stir-fry:

  1. Trim pork tenderloin removing fat and sinew, slice thinly across the grain (1/4" thickness), place in a bowl..
  2. Add marinade ingredients (soy sauce, white wine, sriracha sauce, honey and ginger), mix to distribute sauce evenly and set aside. Chop veggies..
  3. Heat wok on high heat for a few minutes, add sesame oil, when oil just starts to smoke, add pork slices, turning frequently. Stir-fry until pork is mostly cooked and opaque, about 5 – 8 minutes..
  4. Remove pork from wok into a clean bowl/plate, set aside. In the juices left in the wok, stir in chopped garlic, then add broccoli & carrots. Stir-fry for 2-3 minutes, adding more sesame oil if desired. Add baby corn and stir-fry for another 1-2 minutes..
  5. Return pork to wok and stir into veggies, add more soy sauce, sriracha, and honey if needed to create a liquid gravy of about 1/2 cup in volume. Push food to the outer edges so liquid is settled in the bottom of wok..
  6. In a seperate bowl combine cool water & corn starch. Add mixture to liquid gravy in the wok and stir until thickened. Mix everything together and voila!.
  7. Serve immediately with cooked rice. (Basmati/wild blend cooked in chicken stock and nutmeg is nice!).

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