Pepper Pork Stir Fry

Name: Pepper Pork Stir Fry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 8 ounces brown rice noodles; 1 1/2 lbs small pork tenderloin, trimmed and cut into 3/4-inch cubes; 1/4 cup cornstarch; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons refined coconut oil, divided; 1 large head broccoli, cut bite-size, about 5 cups; 6 ounces shiitake mushrooms, thinly sliced, about 3 cups; 1 large red pepper, sliced thin, about 1 1/2 cups; 1 small red onion, sliced thin, about 1 1/2 cups; 4 medium green onions, sliced thin, about 1/2 cup; 1 1/2 tablespoons toasted sesame seeds; 2/3 cup low-sodium soy sauce; 2 tablespoons cornstarch; 1 tablespoon honey; 3 tablespoons rice vinegar; 4 teaspoons freshly ground black pepper; 6 cloves garlic, minced; 1 tablespoon fresh ginger, minced

With tender pork and noodles, broccoli, mushrooms, red pepper, and onions in a sticky sweet and tangy pepper sauce, there's a lot to love in this Pork Stir-Fry.

⏱️ 40 min 🔪 Prep: 20 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

6 servings

8 ounces brown rice noodles
1 1/2 lbs small pork tenderloin, trimmed and cut into 3/4-inch cubes
1/4 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons refined coconut oil, divided
1 large head broccoli, cut bite-size, about 5 cups
6 ounces shiitake mushrooms, thinly sliced, about 3 cups
1 large red pepper, sliced thin, about 1 1/2 cups
1 small red onion, sliced thin, about 1 1/2 cups
4 medium green onions, sliced thin, about 1/2 cup
1 1/2 tablespoons toasted sesame seeds
2/3 cup low-sodium soy sauce
2 tablespoons cornstarch
1 tablespoon honey
3 tablespoons rice vinegar
4 teaspoons freshly ground black pepper
6 cloves garlic, minced
1 tablespoon fresh ginger, minced

Steps

Cook the noodles according to the package instructions. Drain and rinse briefly under cold water. Shake to remove extra liquid and set aside.
While the noodles are cooking, combine the pork, cornstarch, salt, and pepper in a gallon-size freezer bag. Seal and shake to coat all the pieces. Set aside.
Heat a large skillet over medium-high heat. Add 1 tablespoon of oil to the skillet and heat until shimmering. Add the broccoli and red onion, stir to coat and saute for about 4 minutes before adding the red mushrooms and red pepper. Continue cooking an additional 3-4 minutes until the broccoli and red pepper are crisp-tender and the mushrooms and onions are soft. Transfer the cooked vegetables to a bowl.
Add 1 tablespoon of oil to the empty skillet and heat until melted. Add half of the coated pork and saute. Stirring occasionally, cook for about 5 minutes, until no longer pink in the center. Transfer the cooked pork to a bowl or plate. Add 1 tablespoon additional oil to the skillet and repeat the cooking process with the remaining pork.
While the pork is cooking, whisk together the soy sauce, cornstarch, honey, vinegar, pepper, garlic, and ginger. Add the sauce and the rest of the cooked pork to the pan. Stir to coat and allow to thicken for a minute or two. Add the noodles and toss with tongs to combine the ingredients and coat the noodles with the sauce.
Add a splash of water (about 1/4 cup or so) while warming the sauce only if needed. Return the vegetables to the skillet. Remove from the heat. Taste and season with additional pepper if desired. Sprinkle with the green onions and sesame seeds, and serve immediately. Enjoy!