Velvety Soy Glazed Pork Stir-Fry
Tender pork strips coated in a savory, aromatic soy-garlic glaze with crisp bell peppers.
Recipe Author
Riff Kitchen@riffkitchen
Velvety Soy Glazed Pork Stir-Fry
Tender pork strips coated in a savory, aromatic soy-garlic glaze with crisp bell peppers.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 10 cook
- 20 min
- servings
- 4
- effort
- Easy
Chef's note
This recipe achieves restaurant-quality results at home by using a simple cornstarch coating to keep the meat incredibly tender.
Method
8 steps · tap one to tick it off
Tips
Chill the tenderloin before slicing. Fifteen minutes in the freezer firms the pork so it cuts into thin, even strips, which cook through in the few minutes step 4 allows.
Sear the pork in two batches. Crowded strips release their juices and simmer grey instead of browning. If they will not fit in one layer, sear them in two rounds.
Whisk the sauce again before pouring. The cornstarch settles to the bottom of the bowl within minutes. Stir it back up so the glaze thickens evenly instead of in lumps.
Swaps
No bell pepper? Snow peas, broccoli florets or sliced onion, stir-fried for the same 3 minutes.
No brown sugar? Honey or white sugar in the same amount.
No cornstarch? Potato starch in the same amount, for both the pork coating and the sauce.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The peppers soften and lose their crunch.
Reheat: In a hot skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
Ready to Remix
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Chef's note
This recipe achieves restaurant-quality results at home by using a simple cornstarch coating to keep the meat incredibly tender.
Instructions
Follow the steps to perfection.
Tips
Chill the tenderloin before slicing. Fifteen minutes in the freezer firms the pork so it cuts into thin, even strips, which cook through in the few minutes step 4 allows.
Sear the pork in two batches. Crowded strips release their juices and simmer grey instead of browning. If they will not fit in one layer, sear them in two rounds.
Whisk the sauce again before pouring. The cornstarch settles to the bottom of the bowl within minutes. Stir it back up so the glaze thickens evenly instead of in lumps.
Swaps
No bell pepper? Snow peas, broccoli florets or sliced onion, stir-fried for the same 3 minutes.
No brown sugar? Honey or white sugar in the same amount.
No cornstarch? Potato starch in the same amount, for both the pork coating and the sauce.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The peppers soften and lose their crunch.
Reheat: In a hot skillet with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix