If you’ve hung out with me for long, you already know how much I love a good stir-fry. From a Chicken and Bacon Stir Fry to a Thai Steak and Green Bean Stir Fry, Pineapple BBQ Shrimp Stir Fry to Ginger Chicken and Broccoli and the classic Beef and Broccoli Stir Fry there is a whole lot to enjoy here when it comes to stir-fries. Stir-fries can be a heck of a delicious way to use up the produce in the fridge and it gets even more impressive with just a little bit of advance planning. We often serve stir-fries as an all-in-one-bowl meal, but they are delicious with steamed rice, Asian rice, or Fried Rice.

This sauce has plenty of kick with a full two teaspoons of black pepper, along with garlic, ginger,  soy sauce, and a bit of honey. If your family has anything in common with my heat-loving family, I recommend serving with extra pepper or your favorite Asian hot sauce on the side for even more spicy deliciousness. This pork stir fry recipe is a new favorite from my friend Erin‘s new cookbook, The Well Plated Cookbook! The cookbook will be hitting shelves tomorrow. Erin has included recipes for everything you need to get breakfast, lunch, dinner, snacks, or dessert on the table. The Well Plated Cookbook is filled with 130 lightened up recipes and mouthwatering photographs for each dish. Each recipe is accompanied by helpful extras and practical tips, ideas for recipe swaps, variations, and ways to use leftovers. Rice noodles are one of my favorite things to add to a stir fry for texture and they also serve to kick up the flavors. The simple (relatively flavorless on their own) noodles pick up so much flavor from the sauce. If I’ve mentioned it once, I’ve probably mentioned my love for rice noodles a dozen times. If you’ve never cooked them before, don’t fear. They’re easy as can be. You’ll want to cook the noodles according to the package directions. Typically you’ll just add them to boiling water, remove from the heat, cover with a lid, and let rest for a few minutes until soft. Once you drain the noodles, you’ll rinse in cool water to stop the cooking process and set aside until you’re ready to add them to the stir-fry.

Stir Fry Cooking Tips

With a few of these tips in mind, you’ll be able to pull together a stir-fry using ingredients on hand any day of the week. Start with a wok or a large deep skillet to stir-fry. I’ve tried classic woks, countless skillets, and frying pans over the years. For several years now, I’ve used this everyday pan to stir-fry and I absolutely love it. (Unfortunately, the above pan is very hard to locate right now. Fingers are crossed that it hasn’t been discontinued. In the meantime, this pan is the closest thing to it in size that I’ve been able to find in a heavyweight pan. It’s significantly more expensive though, so if you can wait for the everyday pan, I recommend continuing to check back.) I typically use tongs or a fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but fish spatulas really are the ultimate turner, stirrer, stir-fry tool. If you’re cooking more than a pound of meat, you’ll want to split it up and cook small batches. Small batch cooking helps brown and seal the meat and keeps it tender. Adding too much meat will reduce the temperature of the pan, produce more liquid, and cause the meat to stew instead of sear. Cooking too much meat at a time can result in tough meat that hasn’t absorbed much flavor. Cut vegetables roughly the same size. Smaller pieces will cook faster, so making sure things are similar will keep things cooking evenly. After the meat has cooked, add the firmer vegetables to the skillet first and then add softer vegetables as the firmer vegetables begin to soften. When the vegetables have softened, add the meat and any sauces to the pan. Stir, heat everything once more, and reduce the sauce as needed.

Pepper Pork Stir Fry Recipe

Don’t forget to order your copy of The Well Plated Cookbook!

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