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?? π 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 mostΒ 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!
- 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
- 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.
- 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!
Β
Yummm!!! Stir fry is one of my favorites too since they are soooo quick and this one looks awesome. I never thought about using tenderloin before – I’ve got to try it. Thanks for linking to my watermelon beer π
oh and PS! I went to the Rarebit in Charleston this past weekend – I told my brother (who I was visiting) that I had heard good things and that we needed to go and he was totally down since he LOVED it. I also got a Moscow Mule and it was delicious! I couldn’t finish the whole thing because I had to drive but so good – you were right! I wanted to take a picture and tag you but the lighting was so dark since we ate dinner there. I had the country fried steak – incredible. I’ll definitely be back – thanks again for the suggestion!
Awesome! You are quite welcome for the link and the recommendation! π
Tekesha
I tried making this recipe months ago and finally decided to do a review, smh. This recipe was quick and easy to make. It wasn’t one of my favorites but it did the job and there were no leftovers. I think what made this recipe just okay for me was the brown sugar splenda. I felt that the brown sugar splenda taste was a little odd, lol.
I wont count this recipe out as one of my quick makes for dinner again because as I said it wasn’t totally bad, just different. But as always I will come to your site to find something different, and unique that I have never made before. Because of you my dinners are no longer boring lol. I love texting my husband to say “hey honey guess what we are going to eat for dinner tonight”.
Thanks
Oh Kelly, thanks so much for coming back and leaving a review! I use splenda a lot so I guess I don’t notice it, but I know there are plenty of people who find it tastes weird or has a strange aftertaste. You can use regular brown sugar as a substitute, but it will naturally change the nutrition info. Thanks so much for your kind words and glad to hear you are having fun in the kitchen! π