Here’s another quick and easy dish that I would like to share with you guys. It consists of three of my favorite vegetables, fresh shiitake mushrooms, snow peas and spinach. The sliced pork tenderloin was stir-fried first, followed by the vegetables and then was flavored by sauce consisting simply of hoisin sauce, soy sauce and pepper flakes. The sauce was not overpowering; it complemented the earthy taste of the mushrooms. This is one of those dishes that I can’t wait to eat as I was taking picture of it. It was so delicious, I finished the whole bowl. 😀
Cooking Tips for Perfect Stir Fried Pork
To achieve the best stir-fried pork, start with the right cut of meat. Pork tenderloin is great because it’s lean and cooks quickly, but you can also use pork shoulder for a richer flavor. Slice the pork into thin strips against the grain. This helps to keep it tender during cooking. Marinating the pork for about 15 to 30 minutes in a mix of soy sauce and a touch of sesame oil can add depth to the flavor. Make sure your pan is really hot before adding the pork. This ensures a nice sear and prevents it from becoming tough. Stir fry in batches if necessary, giving each piece room to cook evenly. Add the vegetables in stages; start with those that take longer to cook, like mushrooms. Snow peas and spinach should go in last since they cook quickly and retain their vibrant color. Keep everything moving in the pan to avoid burning. Finally, adding the sauce towards the end allows the flavors to meld without overcooking the pork or vegetables.
Serving Suggestions and Variations
This stir-fried pork dish is versatile and can be served in several ways. For a complete meal, serve it over steamed rice or noodles. Jasmine rice or udon noodles complement the flavors nicely and absorb the sauce well. If you want to lighten things up, consider serving it over a bed of fresh greens for a vibrant salad. You can also top it with sesame seeds or chopped green onions for added texture and flavor. If you’re looking to mix things up, try adding different vegetables like bell peppers or broccoli for extra crunch and color. For a spicy kick, toss in some sliced fresh chilies or a splash of Sriracha in the sauce. If you’re cooking for a crowd, double the recipe and serve it family-style in a large bowl. This dish also keeps well, so consider making it ahead of time. Just store leftovers in an airtight container in the fridge for up to three days and reheat them on the stove or in the microwave.
Frequently Asked Questions
Can I use a different type of meat?
Absolutely, you can swap the pork tenderloin for chicken or beef if you prefer. Just make sure to adjust the cooking time since different meats cook at different rates.
How do I store leftovers?
Let the stir-fried pork cool down before transferring it to an airtight container. It should keep well in the fridge for about 3 to 4 days, and you can also freeze it for longer storage.
What other vegetables work well in this dish?
Feel free to mix in other veggies like bell peppers, broccoli, or carrots. Just remember to add them in stages according to their cooking times for the best results.
Can I make this dish ahead of time?
You can prep the ingredients in advance, like slicing the pork and veggies, and store them separately in the fridge. Just stir-fry everything fresh when you’re ready to eat for the best texture and flavor.
What are some common mistakes to avoid?
One common mistake is overcrowding the pan, which can steam the meat instead of searing it. Also, make sure your pan is hot enough before adding the pork to get that nice caramelization.
Stir Fried Pork
Ingredients
- 1 1 lb pork tenderloin, trimmed, halved lengthwise, and sliced thinly
- 1/3 cup hoisin sauce
- 1/3 cup water
- 2 tablespoons soy sauce
- ½ teaspoon crushed red pepper flakes
- 4 tablespoons vegetable oil
- 1 lb fresh shitake mushrooms stemmed and sliced thinly
- 8 oz snow peas strings removed
- 4 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 3 oz 3 cups baby spinach
Instructions
- Combine hoisin sauce, water, soy sauce and pepper flakes in a bowl. Set aside.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Pat pork dry with paper towels. Add half of the pork to skillet and cook until no longer pink, about 2 minutes. Transfer to a plate. Repeat with 1 tablespoon oil and remaining pork.
- Using the same skillet, add remaining 2 tablespoons oil and mushrooms. Stir and cook until mushrooms are just tender, about 3 minutes. Add snow peas and cook, stirring frequently for another 3 minutes.
- Clear center of skillet, add garlic and ginger, cook for 30 seconds and stir mixture into vegetables. Add pork and spinach to skillet. Whisk hoisin mixture to reconstitute, and then add to skillet and cook, stirring constantly, until spinach wilts and sauce thickens, about 1 minute.
- Serve and enjoy!
Notes
Nutrition
Beautiful looking dish! Next time I buy shiitake mushrooms I will give your recipe a try.