Pork Stir Fry

By awright0511

Here I have made a simple pork stir fry, but you could easily substitute chicken or even beef for the pork. Some cooking notes: My husband and I love ginger, but my kids don’t so I often omit it. And the orange juice adds a really nice flavor, but only if it is fresh-squeezed. If you don’t feel like squeezing juice for any reason, just omit it. The dish will still be delightful. And if you don’t have a wok, don’t let that stop you. Use a large saute pan, and some more oil. No biggie.

Ingredients

• 1 pound lean boneless pork, sliced thinly against the grain
• 6 tablespoons gluten-free soy sauce, divided
• 4 tablespoons honey
• 2 teaspoons rice vinegar
• 2 cloves garlic, minced
• 1 cup gluten-free chicken stock
• 1 1/2 teaspoons cornstarch
• 1 tablespoon minced fresh ginger (optional)
• 1/2 cup fresh-squeezed orange juice (optional)
• 4 to 6 tablespoons cooking oil with a high smoke point (like soybean, peanut, or grapeseed)
• Cooked broccoli crowns, brown rice, and sliced scallions for serving

Preparation

Step 1

1. In a large plastic zip top bag, place the sliced pork, 4 tablespoons of soy sauce, and the honey. Seal the bag tight, and massage it to combine well. Allow the pork to marinate for an hour at room temperature.

2. While the pork is marinating, make the sauce. In a medium size saucepan, place the remaining 2 tablespoons soy sauce, rice vinegar, garlic, stock, cornstarch, optional ginger, and optional orange juice. Cook over medium high heat, stirring frequently, until the sauce is fragrant and beings to thicken (about 6 or 7 minutes). Set the saucepan aside.

3. When the pork has finished marinating, heat the cooking oil in your wok (or saute pan) until very hot. Carefully add the pork to the hot pan, and cook for about 3 to 5 minutes in a wok or a few minutes longer in a saute pan, until cooked through. If you sliced it thinly, the pork won’t take long to cook. Remove the cooked pork from the pan and set it aside.

4. If you are serving the stir fry with broccoli or another vegetable, throw it in to the wok as well along with a few tablespoons of the sauce, and stir to coat.

5. Plate the dish by lining a dish with cooked rice, then a mixture of pork and broccoli, and finished off with some sliced scallions, white and green parts.

Serve immediately.