Ingredients
- 1 lb pork tenderloin sliced into 3-inch strips
- 2 tbsp soy sauce low sodium
- 2 tbsp oyster sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 2 tsp ginger minced
- 2 tsp Szechuan peppercorns crushed
- 1 tbsp vegetable oil
- 1 medium onion sliced
- 1 bag Asian-style frozen vegetables 10 oz
- 2 tbsp water
- 1 tbsp cornstarch
- 4 c white OR brown rice cooked
Instructions
- In a bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, garlic, ginger and Szechuan peppercorns until well mixed. Set aside.
- In a large skillet or wok over high heat, add vegetable oil. Once hot, add sliced pork and cook, stirring occasionally, until pork reaches an internal temperature of 145° F and is starting to brown, about 5-7 minutes. Add onions and cook 2-3 minutes until translucent.
- Add frozen vegetables and sauté for 2-3 minutes. Add sauce and cook for 2-3 minutes, stirring often.
- In a small bowl, combine water and cornstarch, and drizzle oven stir-fry. Mix into stir-fry and cook until sauce is thickened, about 1-2 minutes. Remove from heat.
- Serve hot over rice.
- NOTE: If fresh vegetables are preferred, use 1 cup sugar snap peas OR snow peas, 1 cup broccoli, 1 cup red pepper and 1 cup shredded carrots. Fresh vegetables will take 4-5 minutes to cook once added to the stir-fry. To crush Szechuan peppercorns, place in a resealable plastic bag and use a rolling pin to break apart. Crushed red pepper can be used, substituting 1 teaspoon for the 2 of Szechuan, but this will have a different flavor and heat experience — it will be spicier, with no numbing effect or citrus notes.
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