Spicy Stir-Fried Pork with Garlic and Chiles Source: American Test Kitchen Course: Main Cuisine: American Food Group: Pork Serves: 4 |
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Ingredients
| 1-1/2 tablespoon(s) soy sauce |
| 1-1/2 tablespoon(s) fish sauce |
| 1-1/2 tablespoon(s) lime juice |
| 1-1/2 tablespoon(s) brown sugar |
| 1 pound(s) pork tenderloin, sliced crosswise into 1/4-inch pieces |
| salt and pepper |
| 2 tablespoon(s) vegetable oil |
| 1 red bell pepper, seeded and sliced thin |
| 2 jalapeno chiles, seeded and sliced thin |
| 4 clove(s) garlic, minced |
| 2/3 cup(s) chopped fresh basil |
Instructions
Whisk soy sauce, fish sauce, lime juice, and sugar in bowl until sugar dissolves. Pat pork dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large nonstick skilled over medium-high heat until just smoking. Brown half of pork, 1 to 2 minutes per side. Transfer to bowl and repeat with additional 2 teaspoons oil and remaining pork. Add bell pepper, jalapenos, and remaining oil to empty pan and cook until just softened, about 3 minutes. Add garlic and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Return pork and any accumulated juices to pan. Stir in soy sauce mixture and cook until slightly thickened, about 1 minute. Off heat, stir in basil. Serve. Test Kitchen Note: To make the pork easier to slice, freeze the tenderloin for 15 minutes until slightly firm. |
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