Improv Challenge: Sweet and Spicy Pork Stir Fry

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How is it the middle of January already? This year is already going by very quickly and I am not a fan! I didn't even realize how close we were until the challenge date until it just happened to catch my eye on Facebook and I panicked for a moment.

I want to focus more on blogging this year and starting off the year by missing a challenge that I almost always participate in really wasn't the way to go. But it was Sunday morning four days before the challenge and I hadn't even looked at the improv ingredients yet. Luckily, they were not terribly difficult. Pork and rice.

I'll be honest with you, had I felt like actually getting off the couch and pausing my Gilmore Girls marathon on Netflix, I could have done my research and found a creative recipe and went out to the store to get the ingredients. However, I decided to make it a full on improv challenge. I decided I was going to create a recipe using those two ingredients and whatever was in my pantry.

As luck would have it, I intended to make chicken fried rice for my lunch this week so it wasn't a huge change to switch that up to pork, but pork fried rice was just too easy. Some more rummaging through the fridge and here's the dish I came up with.



Sweet and Spicy Pork Stir Fry
Source: Cookaholic Wife Creation
Servings: 3
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Ingredients:
    • 2 tbsp. olive oil, divided
    • 3/4 pound pork tenderloin, cut into bite sized pieces
    • 1 red pepper, thinly sliced
    • 8 oz. mushrooms, thinly sliced
    • 1 cup sugar snap peas
    • 2 tbsp. garlic chile paste
    • 2 tbsp. sweet chile sauce
    • 1 tbsp. mirin
    • 1 tbsp. soy sauce
    • 2 cups cooked rice 
Directions:
1. Heat 1 tablespoon of olive oil in a medium skillet. Add pork and cook until browned, 8-10 minutes.
2. Meanwhile, stir together the garlic chile paste, sweet chile sauce, mirin and soy sauce.
3. Transfer the cooked pork to a large bowl. Add the remaining tablespoon of olive oil to the skillet then put in the red pepper, mushrooms and sugar snap peas. Cook for 5-6 minutes or until softened.
4. Transfer vegetables to the bowl with the pork. Pour sauce over and toss to coat. Serve along with cooked rice.



Tom and I can never eat a full pork tenderloin for dinner by ourselves so the last time I bought pork, I went through and halved all of the tenderloins so we wouldn't have leftovers. Unfortunately this means that it is not enough food for me to eat for an entire week. I guess I probably should have left some of them alone!

(apologies in advance for the pictures. I portioned these out into lunch containers without even thinking I'd need to take a picture!)


3 comments:

  1. Great recipe, Nichole. How awesome that you were able to participate without having to hit the store! Very resourceful!

    ReplyDelete
  2. This sounds great! I love stir-fry and never make it often enough at home!

    ReplyDelete
  3. ooooooh! I'm forever making stir-fry with chicken breast. I really must use pork tenderloin next time -- THANK YOU! My fellas prefer noodles underneath, but I've a large selection of rice noodles that would be perfect for this recipe!

    ReplyDelete

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