This (less than) 30 minute pork stir fry is my latest international recipe, It is so easy to do and tastes just wonderful.
This is such a busy time of the year with all the holiday preparation, cooking and shopping to do.
To combat this, I am always looking for quick and easy dinner meals that will taste great and save me a lot of time. Thinly sliced marinated pork is stir-fried with hoisin sauce, soy sauce, honey and a colorful array of crunchy vegetables to make a delightful savory-sweet dish that is sure to please.I even used rice noodles which only need softening in hot water to save on prep time and pots.
This amazing 30 minute pork stir fry comes together in a wok or deep non stick skillet to make a dish that will satisfy the appetites of your hungry crew and meet your desire for a simple, and really fast dinner.
To make sure that my 30 minute pork stir fry has a boat load of flavor, I started with a marinated roasted garlic & herb pork tenderloin as the base of the recipe.
I added a few Asian flavors to this base, as well as some tasty fresh veggies from the produce section of Food Lion, and the end result is just out of this world!
Times a wasting! It’s time to get cracking on my 30 minute pork stir fry.
Since my meal is very quick to make, I softened the rice noodles first. I love rice noodles. They don’t need to boil. Just put them in very hot water in a bowl and give them a stir every so often.
When your 30 minute pork stir fry is done, the noodles will be done, too, and they can be added to the same pan for the last minute of cooking time.
I started by heating some peanut oil in a large non stick frying pan over medium high heat. Once it was hot, I tossed in the pork tenderloin that I had sliced on the diagonal, and cooked it until it was no longer pink, stirring often.
Then, I removed the pork and kept it warm.
I cleaned out the pan a bit and add another tablespoon of oil then added the onions and peppers and stir fried for about 3 minutes.
Next, I tossed in the broccoli and cooked another few minutes until the veggies were tender but still crisp, stirring often. At this stage, I added the minced ginger and mixed well.
I like to use colored bell peppers in this stir fried recipe. They are so vibrant!
The sauce is made from soy sauce, chili paste, balsamic vinegar, honey, hoisin sauce, cornstarch and minced garlic.
It just gets whisked in a bowl to combine. I added no salt and pepper or herbs, since the pork is already beautifully seasoned.
The sauce gets added to the pan. stirred to coat well;. and cooked for 3 minutes, stirring often until the mixture is smooth and thickened.
Then the cooked pork tenderloin gets returned to the pan, and cooked for 2 minutes, stirring often.
The last step is to mix in the softened rice noodles and Voila! You have an easy but VERY TASTY 30 minute pork stir fry. Lots of flavor – really quickly, for sure!!
The 30 minute pork stir-fry is a delicious blend of perfectly seasoned pork, with a slightly spicy sweet and tangy sauce.
The pork is incredibly tender. I was amazed as how beautifully it cooked in such a short period of time.
Every bite of this heavenly 30 minute pork stir fry will remind you that you got it on the table so quickly and that you still have plenty of time to take care of all the holiday preparations that need doing.
And when your family asks “What’s for dinner, mum” the next time, you won’t be in a panic wondering what to make for them.
- 1 marinated roasted garlic & herb pork tenderloin
- 2 tbsp peanut oil, divided
- 2 cups chopped broccoli
- 1 medium onion, sliced
- 2 cups chopped mixed color sweet bell peppers
- 1 tbsp minced ginger
- 2 tsp chili paste
- 1/4 cup lite soy sauce
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp hoisin sauce
- 1 tsp minced garlic
- 1 tsp cornstarch
- 8 ounces of Rice noodles
- Place the rice noodles in a bowl of very hot water to soften. Stir them occasionally.
- Heat a large non stick frying pan or wok over medium high heat. Add 1 tablespoon of peanut oil to the pan to heat
- Slice the pork thinly on the diagonal and add it to the pan. Cook, stirring often, for about 6 minutes or until cooked through.
- Remove, set aside and keep warm.
- Add another tablespoon of oil to the pan.
- Add the onions and peppers and stir fry for 3 minutes.
- Stir in the broccoli florets and cook another few minutes, until the veggies are tender but still crisp, stirring often.
- Stir in the minced ginger mix to combine well. Cook for one minute.
- In a small bowl, mix together the soy sauce, chili paste, balsamic vinegar, honey, hoisin sauce, cornstarch and garlic.
- Mix well to combine. Add the sauce to the pan and stir to coat.
- Cook 3 minutes, stirring often until the sauce is smooth and thickened.
- Return pork to the pan, stir well to coat with the sauce, and cook for 2 minutes stirring often.
- Toss in the softened rice noodles and stir until they are coated and well coated with the sauce.
- Serve immediately.