Real Recipes From Real Home Cooks ®

pork stir fry

Recipe by
Lake Mills, WI

We were just back from vacation so I grabbed some pork from the store not really knowing what I was going to make. I though a stir fry would be good and quick so I came up with this recipe to satisfy the taste I imagined. Hubby gave it a thumbs up so I thought I'd better write it down! The flavor is reminiscent of sweet and sour pork with no extra sugar added.

yield 2 With lunch for the next day
prep time 15 Min
cook time 20 Min
method Stir-Fry

Ingredients For pork stir fry

  • 2
    pork chops, boneless (about a pound) cut is strips
  • 3
    ribs celery, sliced
  • 1 lg
    red pepper, sliced in strips
  • 5 sm
    yellow peppers, sweet cut in strips
  • 4
    green onions, sliced
  • 2 md
    tomatoes, chunked
  • 5 oz
    curly leaf spinach, chopped
  • 1/4 c
    fresh cilantro, chopped
  • 1 tsp
  • 2 tsp
    cumin, ground
  • 2 lg
    cloves garlic, chopped
  • 1/4 c
  • 1 Tbsp
    beef bullion powder
  • 3/4 c
  • 1/4 c
    garlic chili sauce--optional for kick
  • 1 can
    coconut milk
  • oil
  • unsweetened coconut, flaked
  • peanuts, salted and without skins
  • basmati rice for serving

How To Make pork stir fry

  • Some of the ingredients for pork stir fry
    Gather and prepare all ingredients for cooking.
  • 2
    Get the rice started so it is ready when the stir fry is done. When the rice is finished add the solids from the can of coconut milk to it, cover ant let sit.
  • 3
    Mix the water, liquid from the can of coconut milk, sherry, garlic chili sauce and beef bullion in a glass measuring cup. Add cornstarch and mix again.
  • 4
    Heat up your Wok on high heat. Add a splash of curry oil, the fenugreek, cumin and sliced garlic. Stir around until fragrant and scrape wok contents into water mixture.
  • 5
    Reheat wok. Add a splash of oil and stir fry pork until no longer pink. About 4 minutes depending on your heat. Remove and set aside.
  • Simmer down the liquid after adding the tomato mixture.
    Add a little more oil if necessary and stir fry all peppers. If it gets too dry you can add a bit of liquid from the measuring cup.
  • Simmer down the liquid after adding the tomato mixture.
    Add the tomatoes and the green onion to the wok. Stir fry until the juices are coming out of the tomatoes. Push ingredients up the sides and cook down the juices a bit.
  • Add the pork and peanuts to the wok.
    Add the pork back to the wok with half of the peanuts. Stir fry to warm through and push to the sides again.
  • Liquids added to the wok and beginning to thicken
    Stir and add the liquids of the measuring cup to the wok. Mix all together and let simmer until starting to thicken and clear.
  • The spinach is added last.
    Add the spinach and cilantro. Incorporate into the mixture and let simmer for about a minute.
  • Pork stir fry flavored with coconut, peanuts and curry sauce.
    Serve over Basmati rice with additional peanuts and flaked coconut as garnish.