Best South American Pork Stir Fry Recipes

EASY PORK STIR FRY

Steps:

• In a small bowl, mix soy sauce, water, garlic, honey and cornstarch. Set aside.
• Slice the tenderloin in half lengthwise to make 2 pieces, then slice into smaller slices approximately 1/4 inch thick. Set aside.
• Heat a large skillet over medium high heat. Add oil to lightly coat the pan. Add pork pieces and cook, stirring, until the pork is almost completely cooked, about 4 minutes.
• Add frozen veggies to the pan and cook over medium high heat until thawed and no longer frozen.
• Increase the heat to high. Add the stir fry sauce to the pan and cook over high heat, stirring constantly, until the mixture begins to boil. Reduce heat to low and cook for 1-2 minutes. Remove from heat. Sauce will thicken and coat the stir fry as it cools.

PORK STIR FRY

Steps:

• Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
• Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

SOUTH AMERICAN PORK STIR FRY

Steps:

• In a small bowl, combine the chile powder, lime zest and juice, oil, jalapeño, garlic, cumin, oregano, and 1 tsp. salt to form a paste.
• Cover pork with a sheet of plastic wrap, and gently pound the meat with a meat pounder to an even thickness of about 1/2 inch.
• Generously rub the chile paste all over, and let sit at room temperature for 1 hour (or refrigerate, wrapped in plastic, for up to 1 day).
• Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. When hot, add the corn and cook, stirring occasionally, about 2 minutes.
• Add peppers and red onion to corn, then add cumin and coriander and cinnamon. Continue to cook at med-high heat for another ~5 minutes until tender
• Put uncooked rice into medium sauce pan and add water. Bring to a boil, then reduce to low, cover and simmer for 15 minutes. Turn off heat and let sit covered for 5 more minutes.
• Transfer corn, pepper, onion mixture to a plate, cover with foil and set aside.
• Add more oil to skillet, then add pork. Cook 3 minutes on one side, turn and 3 minutes on other side.
• Transfer cooked pork from pan to cutting board and let rest for 4-5 minutes. Slice into bite-sized portions. Serve with rice and vegetable mixture.