Pork Stir Fry with Scallion Sauce

Surprise!! If you are keeping up with me via RSS or email, this post will come as a big surprise. I’ve changed the schedule to posting every Monday morning to start off the week on the right note! What was I thinking sending my recipes out on Fridays when everyone’s thoughts are on takeout and sweats and watermelon beer?? 🙂 Okay, moving along….

I love a good stir fry. After a long day at work or when it’s too hot to be in the kitchen for long, they are the best. Once you get all your ingredients chopped and ready to go, the dish is done very quickly.

When I was thinking about putting together this pork stir fry with scallion sauce, I wanted a light, sweet sauce without cornstarch or anything that would overpower the delicate scallion and ginger. The sauce cooks just long enough so the garlic isn’t raw. It’s delicious.

Gather up:

• 2.5-lb pork tenderloin
• 1/2 cup soy sauce
• 1 yellow bell pepper, chopped
• 2 small zucchini, chopped
• 2 tbsp oil
• 1 tbsp butter
• 1 tbsp ground ginger
• 2 cloves of garlic, minced
• 4 stalks of scallion, finely chopped
• 1/4 cup white wine vinegar
• 1 tbsp brown sugar splenda

Chop the pork tenderloin into bite-size chunks and place them in a large bowl with the soy sauce. Use your hands to make sure each piece of pork is well-coated with soy sauce. Let the mixture marinate for 5 minutes.

Chop your garlic, scallion, zucchini and bell pepper.

In a small bowl, combine the garlic, scallion, white wine vinegar and brown sugar splenda and set aside. It is CRAZY difficult to photograph splenda/sugar before it dissolves into liquid! Trust me, it’s in there.

Get out a large skillet and add your oil, butter and ground ginger.

Cook on medium high heat for 30 seconds, so the ground ginger begins to flavor the oil and butter.

Turn the stove up to high.

Remove the pork from the soy sauce and add it to the skillet. Reserve any soy sauce that hasn’t been absorbed by the pork. We are going to add it to the skillet later on.

Cook the pork for approximately 5 minutes, until the meat is slightly browned on most sides.

Push the pork to the outer rim of the skillet so that it is no longer in the hottest part of the pan. You don’t want to overcook the pork.

Add the zucchini and bell pepper to the center of the skillet and cook for approximately 3 minutes, until the vegetables start to brown. Stir the vegetables occasionally, making sure not to disturb the meat around the outside of the pan.

Add the reserved soy sauce and the scallion mixture to the pan.

Cook for approximately 3 minutes, until the vegetables are cooked through but still crisp, stirring occasionally.

Enjoy!

4.0 from 1 reviews

Pork Stir Fry with Scallion Sauce

 

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Prep time

5 mins

Cook time

11 mins

Total time

16 mins

 

Pork tenderloin, zucchini and bell peppers are stir fried on high heat with a light and zesty scallion sauce with ginger.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 2.5-lb pork tenderloin
• ½ cup soy sauce
• 1 yellow bell pepper, chopped
• 2 small zucchini, chopped
• 2 tbsp oil
• 1 tbsp butter
• 1 tbsp ground ginger
• 2 cloves of garlic, minced
• 4 stalks of scallion, finely chopped
• ¼ cup white wine vinegar
• 1 tbsp brown sugar splenda

Instructions

1. Chop the pork tenderloin into bite-size chunks and place them in a large bowl with the soy sauce. Use your hands to make sure each piece of pork is well-coated with soy sauce. Let the mixture marinate for 5 minutes.
2. Chop your garlic, scallion, zucchini and bell pepper.
3. In a small bowl, combine the garlic, scallion, white wine vinegar and brown sugar splenda and set aside.
4. Get out a large skillet and add your oil, butter and ground ginger.
5. Cook on medium high heat for 30 seconds, so the ground ginger begins to flavor the oil and butter.
6. Turn the stove up to high.
7. Remove the pork from the soy sauce and add it to the skillet. Reserve any soy sauce that hasn't been absorbed by the pork. We are going to add it to the skillet later on.
8. Cook the pork for approximately 5 minutes, until the meat is slightly browned on most sides.
9. Push the pork to the outer rim of the skillet so that it is no longer in the hottest part of the pan. You don't want to overcook the pork.
10. Add the zucchini and bell pepper to the center of the skillet and cook for approximately 3 minutes, until the vegetables start to brown. Stir the vegetables occasionally, making sure not to disturb the meat around the outside of the pan.
11. Add the reserved soy sauce and the scallion mixture to the pan.
12. Cook for approximately 3 minutes, until the vegetables are cooked through but still crisp, stirring occasionally.
13. Enjoy!

Nutrition Information

Calories: 466 Fat: 16 Carbohydrates: 12 Sugar: 7 Sodium: 2035 Protein: 63

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