Kickin’ Black Pepper Pork Stir Fry

Name: Kickin' Black Pepper Pork Stir Fry
Total time: 35 min
Ingredients: 4 ounces brown rice noodles; 1 small pork tenderloin trimmed and cut into 3/4 inch cubes (about 3/4 pound); 2 tablespoons cornstarch; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons canola or grapeseed oil, divided; 1 medium head of broccoli cut into bite sized pieces ((about 3 cups)); 4 ounces stemmed shiitake mushrooms thinly sliced ((about 2 cups) ); 1 small red onion cut into 1/4 inch - thick slices ((about 1 1/2 cups)); 1 tablespoon toasted sesame seeds; 1/3 cup low sodium soy sauce (plus additional to taste); 1 tablespoon corn starch; 1 1/2 teaspoons honey; 1 1/2 tablespoons rice vinegar; 2 teaspoons ground black pepper (plus additional to taste); 2 cloves garlic minced (about 2 teaspoons); 1/4 teaspoon ground ginger

Kickin' Black Pepper Pork Stir Fry

Erin Clarke

Print Recipe Pin Recipe

Total Time 35

Course Main Course, Pasta, Pork

Servings 4 servings

Ingredients

For the Sir-Fry:

4 ounces brown rice noodles
1 small pork tenderloin trimmed and cut into 3/4 inch cubes about 3/4 pound
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons canola or grapeseed oil, divided
1 medium head of broccoli cut into bite sized pieces (about 3 cups)
4 ounces stemmed shiitake mushrooms thinly sliced (about 2 cups)
1 small red onion cut into 1/4 inch - thick slices (about 1 1/2 cups)
1 tablespoon toasted sesame seeds

For the Sauce:

1/3 cup low sodium soy sauce plus additional to taste
1 tablespoon corn starch
1 1/2 teaspoons honey
1 1/2 tablespoons rice vinegar
2 teaspoons ground black pepper plus additional to taste
2 cloves garlic minced about 2 teaspoons
1/4 teaspoon ground ginger

Instructions

Make the stir-fry: Cook the noodles according to the package instructions. Reserve 1 cup of the noodle cooking liquid, then drain the noodles into a colander. Rinse briefly under cold water to stop the noodles cooking. Shake the colander to release excess liquid, then set aside.
While the noodles cook, in a medium bowl place the pork, cornstarch, salt , and pepper. Toss to coat.
Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot, add the pork and sauté until lightly browned on all sides, stirring occasionally, until it is cooked through and no longer pink in the center, about 5 minutes. Transfer the pork to a plate or bowl. Set aside.
To the skillet, add the remaining 1 tablespoon oil. Once the oil is hot, add the broccoli, mushrooms, and red onion. Sauté for 8 to 10 minutes, stirring occasionally, until the broccoli is crisp-tender and the mushrooms soften.
Make the sauce: While the vegetables cook, in a small bowl or large liquid measuring cup whisk together the sauce ingredients until combined: the soy sauce, cornstarch, honey, vinegar, pepper, garlic and ginger.
Once the vegetables have cooked, add the pork, sauce, and noodles to the pan. With a pair of tongs, toss to combine the ingredients and evenly coat the noodles with the sauce, adding a little of the reserved noodle cooking liquid as needed if the noodles are sticking together. Continue cooking and tossing for 1 to 2 minutes, until the sauce has thickened and noodles are warmed through. Taste and season with the additional soy sauce and pepper as desired. Remove from the heat, sprinkle with the green onions and sesame seeds, and serve immediately.