South American Pork Stir Fry Recipes

Steps:

• Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
• Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Steps:

• In a small bowl, combine the chile powder, lime zest and juice, oil, jalapeño, garlic, cumin, oregano, and 1 tsp. salt to form a paste.
• Cover pork with a sheet of plastic wrap, and gently pound the meat with a meat pounder to an even thickness of about 1/2 inch.
• Generously rub the chile paste all over, and let sit at room temperature for 1 hour (or refrigerate, wrapped in plastic, for up to 1 day).
• Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat. When hot, add the corn and cook, stirring occasionally, about 2 minutes.
• Add peppers and red onion to corn, then add cumin and coriander and cinnamon. Continue to cook at med-high heat for another ~5 minutes until tender
• Put uncooked rice into medium sauce pan and add water. Bring to a boil, then reduce to low, cover and simmer for 15 minutes. Turn off heat and let sit covered for 5 more minutes.
• Transfer corn, pepper, onion mixture to a plate, cover with foil and set aside.
• Add more oil to skillet, then add pork. Cook 3 minutes on one side, turn and 3 minutes on other side.
• Transfer cooked pork from pan to cutting board and let rest for 4-5 minutes. Slice into bite-sized portions. Serve with rice and vegetable mixture.