Pork is surprisingly versatile and adapts to any flavor that you add to it. This is one of those dishes that comes together in minutes for a delicious weeknight meal! I used the veggies that I had available in my fridge, and you can too! You can use it with broccoli, cauliflower, celery, anything works!
Miso Ginger Pork Stir Fry Recipe:
1 lb Pork Tenderloin, thinly sliced lice pork
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon sesame oil
Stir Fry Sauce:
1 garlic clove, minced
1 tablespoon ginger, minced
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon miso paste
2 teaspoons brown sugar
2 teaspoons cornstarch
1 tablespoon water (optional) - this will make it more “saucey”
Vegetables -
1 cup each of
Asparagus
Carrots
Zucchini
Sliced Onions
On a cutting board, thinly slice the pork tenderloin and transfer to a large bowl. Mix with soy sauce, sesame oil, and garlic. Set aside for 15 minutes.
In the meantime, mix together the stir fry sauce. In a small bowl, add garlic, ginger, soy sauce, miso paste, mirin, brown sugar, cornstarch, and if you’d like to have a lot of sauce, water.
Heat the wok with a little bit of oil until it’s smoking hot. Add the pork and stir fry until it’s cooked through - at 145 degrees. Add the mixed vegetables and continue to cook on the hot wok until it is slightly cooked but still has a crunch. I like stir frying it for about 3 minutes just until the vegetables start to sweat. Add the stir fry sauce and continue mixing for 2 minutes until the sauce has thickened up and is hot.
Serve on hot rice and garnish with green onions. Enjoy!
