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Honey Ginger Sriracha Pork Stir-fry
Honey Ginger Sriracha Pork Stir-fry

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We hope you got benefit from reading it, now let’s go back to honey ginger sriracha pork stir-fry recipe. To cook honey ginger sriracha pork stir-fry you need 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Honey Ginger Sriracha Pork Stir-fry:
  1. You need 1 1/2 lb pork tenderloin
  2. Take 1 cup raw broccoli florets
  3. Prepare 1/2 cup raw baby carrots, julienned
  4. Prepare 1/2 cup baby corn, sliced lengthwise
  5. You need 1 sesame oil
  6. Prepare 1 tsp garlic, minced or chopped
  7. Prepare 1 tbsp cornstarch
  8. You need 2 tbsp cool water
  9. Prepare 1 ground black pepper (to taste)
  10. Get Marinade
  11. Provide 1 tbsp honey
  12. Get 1 tbsp sriracha sauce
  13. Provide 2 tbsp dry white wine
  14. You need 2 tbsp soy sauce
  15. Provide 1/2 tsp ground ginger
Steps to make Honey Ginger Sriracha Pork Stir-fry:
  1. Trim pork tenderloin removing fat and sinew, slice thinly across the grain (1/4" thickness), place in a bowl.
  2. Add marinade ingredients (soy sauce, white wine, sriracha sauce, honey and ginger), mix to distribute sauce evenly and set aside. Chop veggies.
  3. Heat wok on high heat for a few minutes, add sesame oil, when oil just starts to smoke, add pork slices, turning frequently. Stir-fry until pork is mostly cooked and opaque, about 5 - 8 minutes.
  4. Remove pork from wok into a clean bowl/plate, set aside. In the juices left in the wok, stir in chopped garlic, then add broccoli & carrots. Stir-fry for 2-3 minutes, adding more sesame oil if desired. Add baby corn and stir-fry for another 1-2 minutes.
  5. Return pork to wok and stir into veggies, add more soy sauce, sriracha, and honey if needed to create a liquid gravy of about 1/2 cup in volume. Push food to the outer edges so liquid is settled in the bottom of wok.
  6. In a seperate bowl combine cool water & corn starch. Add mixture to liquid gravy in the wok and stir until thickened. Mix everything together and voila!
  7. Serve immediately with cooked rice. (Basmati/wild blend cooked in chicken stock and nutmeg is nice!)

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