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Sweet Ginger Soy Pork and Vegetable Stir-Fry

Sweet Ginger Soy Pork and Vegetable Stir-Fry
Blanching involves plunging food (usually vegetables and fruits) briefly in boiling water to soften the texture. To blanch the broccoli florets, bring a pot of water to a boil over high heat, add the broccoli and cook for 2 minutes. Drain and rinse with cold water to stop the cooking process, then drain again.

Ingredients:

  • 1⁄2 cup sweet ginger soy wok sauce*
  • 1 tsp. cornstarch
  • 1⁄2 tsp. grated orange zest
  • 1 lb. boneless pork tenderloin, cut into thin
      strips
  • 2 Tbs. canola or peanut oil
  • 1 small red onion, cut into 1⁄8-inch julienne
      strips
  • 1 red bell pepper, seeded and cut into 1⁄8-inch
      julienne strips
  • 8 oz. snow peas, ends trimmed and strings
      removed
  • 1 carrot, peeled and cut into thin rounds
  • 8 oz. broccoli florets, blanched for 2 minutes
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. thinly sliced scallions
  • Steamed rice for serving

Directions:

In a bowl, whisk together 1⁄4 cup of the wok sauce, the cornstarch and orange zest. Add the pork tenderloin and stir to coat completely. Cover and refrigerate for at least 1 hour or up to 3 hours.

In a large wok over medium-high heat, warm 1 Tbs. of the oil until it just starts to smoke. Add the pork and cook, stirring occasionally, until cooked through, 3 to 5 minutes. Transfer to a bowl and set aside.

Return the wok to medium-high heat. Add the remaining 1 Tbs. oil along with the onion, bell pepper, snow peas and carrot. Cook, stirring occasionally, until the vegetables are just tender, about 3 minutes. Add the broccoli, the pork and the remaining 1⁄4 cup wok sauce and stir to coat the ingredients with the sauce. Reduce the heat to medium and simmer for about 2 minutes. Season with salt and pepper, garnish with the scallions and serve immediately with steamed rice. Serves 4.

Williams-Sonoma Kitchen

* Available in our retail stores.