Stir fry is a meal that always makes the weekly rotation for us – it’s the perfect way to use up any remaining vegetables you may have on hand. Most stir fry recipes call for very thinly sliced meat, which can be a bit tricky. Whether it is pork, chicken, beef or other protein, the thinner the meat, the quicker it cooks over high heat. Here are a few quick tips to help you make a successful stir fry…
- Partially freeze the meat by placing it in the freezer for about 15 minutes or so. You want the meat to be firm, but not frozen. Use an extremely sharp knife to do this, and the meat should be easy to slice very thin.
- Cut all vegetables approximately the same size, so they cook uniformly. Add vegetables that take a little longer (like cauliflower or carrots) to cook first, and then add remaining vegetables (such mushrooms) last.
- Cook stir fry in a wok or large sauté pan in small batches so the meat and vegetables have a chance to caramelize and develop flavor. If the pan gets overcrowded, the food just steams.
Here’s one of our favorite, go-to stir fry recipes to make – Sriracha Teriyaki Stir Fry!
Sriracha Teriyaki Stir Fried Pork
- 2 Tablespoons oil
- 1/4 cup chopped leeks
- 1 pound pork tenderloin, sliced and cut into thin strips
- 4 cups chopped vegetables such as asparagus, snap peas, bok choy or bell pepper
- 1 teaspoon fresh grated ginger
- 2 teaspoons sesame oil
- 1/2 cup Stonewall Kitchen Sriracha Teriyaki Sauce
- Jasmine rice, cooked according to package instructions
- Heat oil in a deep sided sauté pan, or wok, over medium-high heat.
- Add leeks and sauté until tender.
- Add pork in small batches and sauté until just cooked through. Set each batch aside until all batches are cooked.
- Add additional oil if needed.
- Sauté vegetables until tender, but still crisp. Return pork to pan with vegetables along with ginger, sesame oil and Sriracha Teriyaki Sauce and sauté several minutes.
- Serve over rice.