I mentioned I had a roast pork loin from dinner on Thursday (quite simple - sear off a pork loin on all sides in a pan with olive oil, then place in a roasting pan and in an oven at 325. Roast for 1 hour or until internal temp gets to 135. Tent with foil and let it rest out of the oven, and it will heat up to 145, which is where the experts say you should consume pork. Use a meat thermometer!). The roast was delicious, but I was scheming as to how I could transform it for dinner the next night (last night). I have been craving Asian-inspired foods lately for some reason, and after searching a few Thai pork stir fry recipes, I came up with this.
Thai-ish Pork Stirfry
1/2 Tablespoon olive oil
1/2 lb roasted pork loin, julienned or diced
1 green bell pepper, thin sliced
1 shallot, minced
1/2 cup frozen broccoli, thawed slightly
4-5 leaves fresh basil, chopped
1/4 cup chopped peanuts
Sauce: (I didn't measure anything last night, so these are all really random guesses)
1/2 cup soy sauce
1/4 cup peanut butter
3 Tablespoons honey
1/2 cup dark brown sugar
1/4 tsp red pepper flakes
3 Tablespoons ground ginger
2 cloves garlic, minced
2 Tablespoons extra-virgin olive oil
In a small bowl (or, my preference for sauces is a large measuring cup with a pour-spout), whisk together sauce. Taste it, and adjust seasonings if needed (if you want it hotter, add more pepper flakes. If it's too peanut buttery, add soy sauce. If it's too sour, add honey. You get the picture). Set aside until ready to use.
Prepare vegetables and pork for stir fry. Heat up oil in saucepan, and sautee peppers and shallots until cooked through, about 5 minutes. Add in broccoli and pork, and sauce. Coat everything with sauce and heat through, cooking over medium heat at least 10 minutes and up to 30 minutes, if you reduce the heat to low and allow to gently simmer. Immediately before serving, top with chopped peanuts and basil. Serve with white or brown rice, and enjoy!
The sauce was surprisingly good. I think it was my favorite invented teriyaki-style sauce ever. I thought about adding cornstarch to thicken it, but just left it saucy instead. I also wish I had used a red bell pepper for color's sake (all the veggies are green otherwise). If I had an onion, I would have used it instead of a shallot, but I like the milder flavor of shallots. Of course, substitute whatever meat or vegetables you have on hand - the sauce will stand up to just about anything.
I feel so... Robin Miller.