Pork Stir Fry Recipe by Ryan
Cooking Instructions 30 mins 1 Slice pork into thin strips, and marinate with 1/2 cup of Soy Sauce. For best flavor, I would recommend marinating pork for at least 1-4 hours. Overnight taste amazing. 2 Julienne and chop all veggies. You want to make sure they are bite size, and around the same size to have equal cook time. 3 After all your prep is done, place oil in a skillet and turn burner to med-high and let the oil get hot. If you have a wok, I highly recommend using it for this dish. After oil gets hot, place pork in slowly. Be careful, and try not to burn yourself. 4 After pork cooks for couple minutes, you want to place in your veggies. You can use any kind of veggies for this dish. A helpfulp tip, whatever veggies you use, make sure harder veggies go in first since they will taken longer to cook. I did mine in this order; carrots, peppers, mushrooms, and broccoli. You want your veggies to still have a little crunch. 5 In a bowl mix in chicken broth, oyster sauce, honey, and corn starch. Mix very well and pour into your hot skillet or wok. 6 Cook until the sauce has slightly thickened. Remove from heat. Cook rice according to directions. 7 Plate and serve. Remember, you can add any kind of twist to it. Try different meats and veggies. 1 Slice pork into thin strips, and marinate with 1/2 cup of Soy Sauce. For best flavor, I would recommend marinating pork for at least 1-4 hours. Overnight taste amazing. 1 Slice pork into thin strips, and marinate with 1/2 cup of Soy Sauce. For best flavor, I would recommend marinating pork for at least 1-4 hours. Overnight taste amazing. 2 Julienne and chop all veggies. You want to make sure they are bite size, and around the same size to have equal cook time. 2 Julienne and chop all veggies. You want to make sure they are bite size, and around the same size to have equal cook time. 3 After all your prep is done, place oil in a skillet and turn burner to med-high and let the oil get hot. If you have a wok, I highly recommend using it for this dish. After oil gets hot, place pork in slowly. Be careful, and try not to burn yourself. 3 After all your prep is done, place oil in a skillet and turn burner to med-high and let the oil get hot. If you have a wok, I highly recommend using it for this dish. After oil gets hot, place pork in slowly. Be careful, and try not to burn yourself. 4 After pork cooks for couple minutes, you want to place in your veggies. You can use any kind of veggies for this dish. A helpfulp tip, whatever veggies you use, make sure harder veggies go in first since they will taken longer to cook. I did mine in this order; carrots, peppers, mushrooms, and broccoli. You want your veggies to still have a little crunch. 4 After pork cooks for couple minutes, you want to place in your veggies. You can use any kind of veggies for this dish. A helpfulp tip, whatever veggies you use, make sure harder veggies go in first since they will taken longer to cook. I did mine in this order; carrots, peppers, mushrooms, and broccoli. You want your veggies to still have a little crunch. 5 In a bowl mix in chicken broth, oyster sauce, honey, and corn starch. Mix very well and pour into your hot skillet or wok. 5 In a bowl mix in chicken broth, oyster sauce, honey, and corn starch. Mix very well and pour into your hot skillet or wok. 6 Cook until the sauce has slightly thickened. Remove from heat. Cook rice according to directions. 6 Cook until the sauce has slightly thickened. Remove from heat. Cook rice according to directions. 7 Plate and serve. Remember, you can add any kind of twist to it. Try different meats and veggies. 7 Plate and serve. Remember, you can add any kind of twist to it. Try different meats and veggies. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Parmesan Crusted Chicken Garlic Snow Peas With Lemon Zest and Parmesan CHOCOLATE ZUCCHINI CAKE Grilled Chicken Breasts with Creamy Basil Sauce Vanilla Cake Roll Parmesan Crusted Chicken Garlic Snow Peas With Lemon Zest and Parmesan CHOCOLATE ZUCCHINI CAKE Grilled Chicken Breasts with Creamy Basil Sauce Vanilla Cake Roll Italian Meatball Spaghetti Mushroom stuffed tomatoes Earthquake cake Fruit Jelly The soup recipe Ragi idli Creamy curry (non spicy) Mashed mango and yoghurt CHOCOLATE ZUCCHINI CAKE Splenda - Strawberry Jam Italian Meatball Spaghetti Mushroom stuffed tomatoes Earthquake cake Fruit Jelly The soup recipe Ragi idli Creamy curry (non spicy) Mashed mango and yoghurt CHOCOLATE ZUCCHINI CAKE Splenda - Strawberry Jam