Teriyaki Pork Stir Fry
Ingredients
- 1 tsp 12-16 oz. Pork Tenderloin
- 2 Garlic cloves thinly sliced
- 4 Tbsp NOOC Teriyaki Vinegar
- 2 Tbsp orange peels juice reserved
- 2 Tbsp Ginger peeled & grated
- 4 Tbsp + 1/4 cup NOOC Garlic Extra Virgin Olive Oil
- 1/2 cup all-purpose Flour
- 6 Scallions cut in 1 inch strips
- 2 cups Rice or Rice Noodles prepared as directed
Instructions
- Cut pork tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.
- Combine 4 Tbsp of the Garlic Extra Virgin Olive Oil, Teriyaki Balsamic Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 - 4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.
- Heat 1/4 cup Garlic Olive Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce (2 - 4 minutes). Remove orange peels if desired.
- Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.
Recipe 6261–>
Teriyaki Pork Stir Fry
- 1 tsp 12-16 oz. Pork Tenderloin
- 2 Garlic cloves (thinly sliced)
- 4 Tbsp NOOC Teriyaki Vinegar
- 2 Tbsp orange peels (juice reserved)
- 2 Tbsp Ginger (peeled & grated)
- 4 Tbsp + 1/4 cup NOOC Garlic Extra Virgin Olive Oil
- 1/2 cup all-purpose Flour
- 6 Scallions (cut in 1 inch strips)
- 2 cups Rice or Rice Noodles (prepared as directed)
- Cut pork tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.
- Combine 4 Tbsp of the Garlic Extra Virgin Olive Oil, Teriyaki Balsamic Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 – 4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.
- Heat 1/4 cup Garlic Olive Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce (2 – 4 minutes). Remove orange peels if desired.
- Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.
Recipe 6261–>
Teriyaki Pork Stir Fry
- 1 tsp 12-16 oz. Pork Tenderloin
- 2 Garlic cloves (thinly sliced)
- 4 Tbsp NOOC Teriyaki Vinegar
- 2 Tbsp orange peels (juice reserved)
- 2 Tbsp Ginger (peeled & grated)
- 4 Tbsp + 1/4 cup NOOC Garlic Extra Virgin Olive Oil
- 1/2 cup all-purpose Flour
- 6 Scallions (cut in 1 inch strips)
- 2 cups Rice or Rice Noodles (prepared as directed)
- Cut pork tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.
- Combine 4 Tbsp of the Garlic Extra Virgin Olive Oil, Teriyaki Balsamic Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 – 4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.
- Heat 1/4 cup Garlic Olive Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce (2 – 4 minutes). Remove orange peels if desired.
- Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.
Recipe 6261–>
Teriyaki Pork Stir Fry
- 1 tsp 12-16 oz. Pork Tenderloin
- 2 Garlic cloves (thinly sliced)
- 4 Tbsp NOOC Teriyaki Vinegar
- 2 Tbsp orange peels (juice reserved)
- 2 Tbsp Ginger (peeled & grated)
- 4 Tbsp + 1/4 cup NOOC Garlic Extra Virgin Olive Oil
- 1/2 cup all-purpose Flour
- 6 Scallions (cut in 1 inch strips)
- 2 cups Rice or Rice Noodles (prepared as directed)
- Cut pork tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.
- Combine 4 Tbsp of the Garlic Extra Virgin Olive Oil, Teriyaki Balsamic Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 – 4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.
- Heat 1/4 cup Garlic Olive Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce (2 – 4 minutes). Remove orange peels if desired.
- Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.
Recipe 6261–>
Teriyaki Pork Stir Fry
- 1 tsp 12-16 oz. Pork Tenderloin
- 2 Garlic cloves (thinly sliced)
- 4 Tbsp NOOC Teriyaki Vinegar
- 2 Tbsp orange peels (juice reserved)
- 2 Tbsp Ginger (peeled & grated)
- 4 Tbsp + 1/4 cup NOOC Garlic Extra Virgin Olive Oil
- 1/2 cup all-purpose Flour
- 6 Scallions (cut in 1 inch strips)
- 2 cups Rice or Rice Noodles (prepared as directed)
- Cut pork tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.
- Combine 4 Tbsp of the Garlic Extra Virgin Olive Oil, Teriyaki Balsamic Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 – 4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.
- Heat 1/4 cup Garlic Olive Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce (2 – 4 minutes). Remove orange peels if desired.
- Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.
Recipe 6261–>
Teriyaki Pork Stir Fry
- 1 tsp 12-16 oz. Pork Tenderloin
- 2 Garlic cloves (thinly sliced)
- 4 Tbsp NOOC Teriyaki Vinegar
- 2 Tbsp orange peels (juice reserved)
- 2 Tbsp Ginger (peeled & grated)
- 4 Tbsp + 1/4 cup NOOC Garlic Extra Virgin Olive Oil
- 1/2 cup all-purpose Flour
- 6 Scallions (cut in 1 inch strips)
- 2 cups Rice or Rice Noodles (prepared as directed)
- Cut pork tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.
- Combine 4 Tbsp of the Garlic Extra Virgin Olive Oil, Teriyaki Balsamic Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 – 4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.
- Heat 1/4 cup Garlic Olive Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce (2 – 4 minutes). Remove orange peels if desired.
- Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.
Recipe 6261–>
Teriyaki Pork Stir Fry
- 1 tsp 12-16 oz. Pork Tenderloin
- 2 Garlic cloves (thinly sliced)
- 4 Tbsp NOOC Teriyaki Vinegar
- 2 Tbsp orange peels (juice reserved)
- 2 Tbsp Ginger (peeled & grated)
- 4 Tbsp + 1/4 cup NOOC Garlic Extra Virgin Olive Oil
- 1/2 cup all-purpose Flour
- 6 Scallions (cut in 1 inch strips)
- 2 cups Rice or Rice Noodles (prepared as directed)
- Cut pork tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.
- Combine 4 Tbsp of the Garlic Extra Virgin Olive Oil, Teriyaki Balsamic Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 – 4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.
- Heat 1/4 cup Garlic Olive Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce (2 – 4 minutes). Remove orange peels if desired.
- Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.
Recipe 6261–>
Teriyaki Pork Stir Fry
- 1 tsp 12-16 oz. Pork Tenderloin
- 2 Garlic cloves (thinly sliced)
- 4 Tbsp NOOC Teriyaki Vinegar
- 2 Tbsp orange peels (juice reserved)
- 2 Tbsp Ginger (peeled & grated)
- 4 Tbsp + 1/4 cup NOOC Garlic Extra Virgin Olive Oil
- 1/2 cup all-purpose Flour
- 6 Scallions (cut in 1 inch strips)
- 2 cups Rice or Rice Noodles (prepared as directed)
- Cut pork tenderloin in 1/2 inch slices. Put slices under plastic wrap or wax paper and pound with a meat mallet until about 1/4 inch thick. Cut against the grain into thin strips about 1 1/2 inches long.
- Combine 4 Tbsp of the Garlic Extra Virgin Olive Oil, Teriyaki Balsamic Vinegar, ginger, orange juice and peels in a medium dish. Add pork tenderloin strips. Marinate for 1 – 4 hours in the refrigerator. Remove from marinade and reserve liquid. Pat pork dry with paper towels. Place flour into a ziplock bag and toss pork strips until they are lightly dusted. Discard excess flour.
- Heat 1/4 cup Garlic Olive Oil in a frying pay and sauté pork for a few minutes. Add scallions, garlic and the reserved marinade. Reduce to a sauce (2 – 4 minutes). Remove orange peels if desired.
- Divide prepared hot rice or noodles onto four plates. Top with pork and sauce.