Dinner
Stir Fried Pork and Veggies
Juicy pork strips sear to a golden edge while crisp snow peas, earthy shiitakes, and sweet bell pepper soak up a glossy soy-lime-honey sauce laced with ginger, garlic, and a gentle sriracha heat. Each bite delivers savory, tangy, and lightly spicy notes that finish with a whisper of sesame.
- Total
- 24 min
- Prep
- 15 min
- Cook
- 9 min
- Serves
- 4
Nutrition per Serving
- Calories
- 233
- Protein
- 28g
- Carbs
- 13g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 509mg
Ingredients
- 4 4 oz boneless pork chops, sliced into 2-inch thin strips
- 2 tsp corn starch
- 1 1/2 tbsp soy sauce or GF soy sauce
- 1 1/2 tbsp soy sauce or GF soy sauce (divided)
- 1/2 lime
- 1/2 tsp honey
- 1 tsp toasted sesame oil
- 2 tsp rice vinegar
- 2 tsp sriracha
- 2 teaspoons oil
- 2 tsp grated ginger
- 3 crushed garlic cloves
- 4 oz snow peas
- 1 cup sliced shiitake mushrooms
- 1/2 red bell pepper (sliced)
- 1/2 yellow bell pepper (sliced)
Instructions
- Place the pork in a bowl and toss with corn starch and 1 1/2 tbsp of the soy sauce. Set aside.
- In a small bowl combine the remaining soy sauce, lime juice, honey, sesame oil, vinegar and sriracha, mix well and set aside.
- Heat a large nonstick wok or saute pan on high heat, add 1 teaspoon of oil and pork and cook 6 to 7 minutes until browned, turning as it cooks. Set aside on a dish.
- Add the remaining oil, ginger, garlic, snow peas, mushroom and bell pepper; stir and pour the sauce over the vegetables. Cook on low heat 2 minutes.
- Return the pork to the wok, stir and serve topped with scallions in 4 dishes.