- 1/4 c. rice vinegar
- 1/4 c. honey
- 2 T. lime juice
- 1/3 c. soy sauce
- 6 T. garlic-ginger paste
- 2 T. toasted sesame oil
- 1 lb. pork tenderloin, cut into 1" strips
- 2 T. wok oil
- 4 c. assorted stir-fry vegetables (baby corn, onion strips, pepper strips, carrot sticks, mushrooms, broccoli, bamboo strips, etc.)
In a jar with a screw-top lid, combine the vinegar, honey, lime juice, soy sauce, garlic-ginger paste and sesame oil. Place the lid on the jar and shake vigorously until well-combined.
Place the pork tenderloin strips into a resealable plastic bag. Pour half of the soy sauce mixture into the bag. Refrigerate the remaining soy sauce mixture. Seal and refrigerate 4 to 24 hours.
Heat the wok oil in a wok over high heat. Drain the pork tenderloin strips and add them to the wok; stir-frying for about 4 minutes. Move the meat to the sides of the wok and add the vegetables to the center. Stir-fry an additional 4 minutes and then toss the meat with the vegetables. Add the remaining soy sauce mixture to the wok and toss well to coat the meat and vegetables. Stir-fry until thickened and bubbly. Serve over rice or with the wrap of your choice.
- Yields: 4-6 servings
- Preparation Time: 30 minutes, plus marinating time