Garlic Ginger Pork Stir Fry

Hi Loves!

I made this delicious garlic ginger pork stir fry because my husband just loves a good stir fry and he tends to get this pork dish from our favorite Thai place every time we order food from them. I decided to make this with my own twist and he just loved it! He even went for seconds which is the seal of approval in his family.

The bulk of this dish is the vegetables, despite it being a PORK stir fry, which makes it great for clean eating. You can always minus the white rice and just add more vegetables, if you are limiting your starches, or you can definitely eat this with quinoa or brown rice for a healthier starch option. This recipe took me around 30 minutes from prep to serving. You don't wanna over cook the pork because cause it will get super tough and dry and no one likes that. My husband did purchase the pork thinly sliced for stir fry which was lazy but still made cooking a lot easier. So lets get started!

List of Ingredients:
Pork - 1 Pound, thinly sliced, it usually will say "for stir fry"
Celery - 2 cups, sliced, preferably at an angle
Red bell pepper -2, cut in thin slices
Onion - 1 medium, sliced thinly
Portabello Mushrooms - 2 medium sized caps, cleaned and de-gilled, sliced into thin strips
Scallions - 3 or 4 stalks, cut into inch long pieces.
Jalapeno - 1/2 pepper, sliced thinly to make coins.
Garlic - 7 cloves (I love it garlicky)
Ginger - 3 Tbsp, freshly grated.
Vegetable Oil - 2 tsp, separated

Jasmine Rice - 1 cup, uncooked.

Oyster sauce - 1/3 cup
Dark Soy Sauce - 2 Tbsp.
Cane Sugar - 2 Tbsp.
Sriracha - 1 tsp
Rice Wine Vinegar - 1 Tbsp.

The first order of business is to get everything cut per above and whisk the ingredients together for the sauce. Don't forget to get the rice going in the rice cooker (or in a pot on the stove if you don't have one.) Once everything is ready to go, heat up a large pan or wok, with a 1/2 teaspoon of vegetable oil, to about medium high. Once the oil has gotten nice and hot, dump in the mushrooms and slide them around until they start to caramelize, about 2 minutes, then remove them from the heat and set aside. Then add another 1/2 teaspoon of oil and toss in the pork and stir it around for 2 minutes, then add the ginger and garlic, crank the heat up to high and saute for another 2 minutes or so. Be careful not to burn the garlic so adjust the time and heat as necessary to prevent that.

Once the pork is cooked through, remove it and set it aside. Add another 1/2 teaspoon of oil and toss the remaining vegetables into the pan. If you want, I really like to leave the jalapeno coins to the side and use them as a fresh and spicy element to the final plate. The pan should be on high heat as you stir fry the vegetables for about 2 minutes. After that 2 minutes is up, toss all of the ingredients together in the pan. Give the sauce a quick whisk and dump it in right behind the pork and mushrooms. Stir everything constantly so that the sauce coats everything well, about a minute or so. You can do it a little longer if you want to cook out some of the moisture but be careful so that you don't overcook the pork.

Once everything is done cooking, pull that pot full of goodness off the heat. Now, grab your favorite bowl and get a good scoop of rice into it. Here comes the good part, scoop a couple ladle-fulls of the stir fry over the rice. Sprinkle half of a teaspoon of sesame seeds over the top and, if you elected to do so, plop a few of the jalapeno coins around it and it is ready to eat!

                                                                                                                   Yummy, enjoy loves!!

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