Honey-Mustard Pork Stir Fry
A couple weeks ago, my refrigerator was overflowing with stir fry veggies. But when I went to get chicken breasts from the freezer, we were all out. I rummaged around and came up with a small package of boneless pork chops.
Hmmm.
A a new stir fry meat deserved a new marinate. After some searching, I settled on a honey-mustard marinate meant for grilling. I cut the chops into thin strips and let them marinate for several hours in the fridge.
Hmmm.
How to keep the honey from burning during the stir fry process? I would broil them while stir frying the veggies.
Hooray!
It worked like a charm. So well, in fact, it’s time to share the recipe with you. Give it a try and see what you think. And if you modify/improve upon it, leave a comment so others can try it, too.
Honey-Mustard Pork Stir Fry
1/2 cup honey (I cut this to 1/4 cup and liked it better)
1/4 cup Dijon mustard (regular mustard also works)
1/4 cup lemon juice
1/4 cup soy sauce
2 cloves garlic, crushed
Whisk ingredients in a bowl. Cut 2 lean boneless pork chops into thin strips. Marinate them in the honey-mustard mixture for at least 30 minutes or as long as you like.
Wash veggies and cut them into bite-sized pieces until you have 4 – 5 cups. We like pea pods, broccoli, cabbage, green onions, carrots, and sweet peppers. Set aside.
Arrange pork strips on a broiler pan. Broil for 5 – 7 minutes. Pour the marinate into a sauce pan. Heat to boiling and let boil 2 – 3 minutes. Remove from oven.
Heat 2 tablespoons of olive or peanut oil in a wok or frying pan. Stir fry the vegetables, starting with the hardest, thickest ones (carrots and broccoli) and adding the softer, thinner ones last. Then add pork and stir fry one minute. Add as much marinate as you want and bring it to a boil.
Serve on a bed of rice. Delish!
