Friday, January 29, 2010

Eat for a Week, Episode 19: Citrus Honey Stir-Fry Pork

Technically, there's nothing about the way Mom made this one that I can't eat. This recipe also lends itself to great flexibility, so I just can't leave well enough alone. I spent about $12 on veggies, pork, and soy sauce.


Large wok or skillet


1-2 lbs pork loin
1 zucchini
1 crown broccoli
1 bunch green onions
1/4 lb sugar snap peas
1 can baby corn
2 Tbsp flour
2 Tbsp soy sauce
1/4 C honey
5 cloves garlic
1" fresh ginger root
Juice of 1 lemon and 2 limes *
2-3 dashes bitters **
salt and pepper to taste
2 Tbsp olive oil or vegetable oil

cooked rice


Chop all vegetables to approximately the same size.
Juice citrus, finely chop garlic, and grate or finely chop ginger.
Cut port loin into thin strips and coat with flour. (Season pork with salt and pepper if desired, but go easy on the salt since soy sauce is rather salty.)

Heat oil in pan over high heat.
When hot, add pork and cook until browned on all sides.
Remove pork from pan.
Reduce heat to medium.
Add citrus juice, honey, soy sauce, bitters, garlic and ginger to the pan. Stir well, being sure to scrape up any brown bits.
Allow to simmer approximately 10 minutes until sauce has thickened slightly.
Return pork to pan and add vegetables. Stir well.
Allow to cook, stirring occasionally, until vegetables have reached desired tenderness. (2-5 minutes is probably best.)
Serve over rice.

One of the things I really like about this recipe is that it is very easy to alter according to my mood or what produce looks good at the store.

Music for this episode is "At Millie's Pancake Haus" by The Hybiscus Journals, available for free - or whatever you think it's worth - at

* Or juice of whatever citrus you prefer, about 1/2 C.
** Completely optional. If you have it, throw it in.


Granny & Papa said...

sounds yummy Thom, I like the way you've kicked it up a notch! I've not done much with ginger root before, but I am very tempted to try this one out :o)

thorn said...

Thanks! Yeah, you do have to be a little careful with the fresh ginger. It can overtake other flavors if you use too much, especially if you're not used to it. If you don't grate it, I'd be sure to chop it VERY finely as it is rather woody and fibrous in texture and can be tough to chew in big chunks.

Another option rather than grating it would be to peel it, smash it a couple of times, then just throw the whole chunk into the dish and remove it at the end like you would a bay leaf. Though I imagine that'd work better for something that's going to cook for a longer period of time.

You could probably also substitute dry ground ginger, though I don't know how much... maybe 1/2 tsp at most?