Ingredients
For the marinade:
2 1/2 pounds of sliced pork
4 cloves of garlic minced
2 tablespoons of grated ginger
2 tablespoons of low sodium soy sauce
2 tablespoons of hoisin sauce
1 tablespoon of chili garlic sauce
2 teaspoons of fish sauce
For the sauce:
2 tablespoons of rice wine vinegar
2 tablespoons of low sodium soy sauce
2 tablespoons of honey
1 tablespoon of chili garlic sauce
1 tablespoon of hoisin sauce
For the stir-fry:
2 tablespoons of vegetable oil
marinated pork
2 cups of sliced mushrooms
2 red bell peppers seeded and thinly sliced
1 pound of green beans lightly steamed
1/4 cup of chopped peanuts
1/4 cup of diced green onions green part only
Directions
For the marinade:
- Add all ingredients to a large bowl and stir to combine and cover equally. Let the mixture sit in the refrigerator for at least 2 hours but up to 24 hours.
For the sauce:
- Add all ingredients to a small bowl and whisk together, set aside.
For the stir-fry:
- Add oil to a 12.5-inch covered stir fry pan and set over medium high heat. Once the oil is hot add in the marinated pork and cook while stirring the meat. You want the meat to no longer look pink on the outside but not 100% cooked through. This will not take too long since the meat is sliced. Take meat out of the stir-fry pan and place onto a plate.
- In the pan add a little more oil (if needed) and add in the mushrooms and red bell pepper. Cook for 5-7 minutes to help soften both vegetables. Add the pork back to the stir-fry pan along with the green beans and sauce mixture. Stir to combine and let the sauce coat the whole mixture. Let the stir-fry cook for about 5 minutes to help thicken the sauce.
- Serve plain or with rice.
