Tuesday, May 19, 2009

Teriyaki Pork Stirfry

I don't think I have ever had pork in a stirfry. Does that sound crazy? Do you know what else I have never had in a stirfry???? Lettuce. When I original saw this recipe (Chatelaine July 2008) I'll admit that I gave it the side-eye. I mean who puts lettuce into a stirfry? Well apparently I do. It was awesome.

I didn't have any hot chili garlic sauce so I just added red chili flakes and some garlic to the teriyaki mixture.

Pepper Added by Joey - I am such an enabler. I added it for him. 4 turns of the pepper grinder.

1 pork tenderloin
6 large romaine lettuce leafs
1/4 cup teriyaki sauce
1 tablespoon hot chili garlic sauce
2 teaspoons cornstarch
2 teaspoons honey
2 teaspoons dark seasame oil
1 cup snow peas, trimmed
1 small red pepper, chopped
1 tablespooon vegetable oil

1. Slice the pork tenderloin into strips (I cut them into round slices and then in half from there).
2. Slice romaine lettuce into strips.
3. In a small bowl mix teriyaki sauce, chili garlic sauce, cornstarch, honey and sesame oil.
4. Heat oil in a large wok. Add pork and stirfry until it is no longer pink (about 3-4 minutes).
5. Stir in teriyaki mixture.
6. Add snow peas, pepper and romaine.
7. Continue stirfrying until porked is cooked through and snow peas are tender but still crisp (about another 3-4 minutes).

I served it over rice. It would also be good over egg noodles.


Sarah said...

I have not had pork or lettuce in a stir fry either... totally deserving of the side eye... glad it turned out well!

Elizabeth said...

I can't wait to try this. It looks like one of my favorite things at a Mongolian place near my house.