Spicy Pork Stir Fry

A stir fry is a great meal to use whatever you have on hand.  The protein can be changed, I used pork, but chicken, steak, and/or shrimp can be used.  It's also easy enough to change up the vegetables to use whatever you have on hand.  The original version of this recipe called for red bell pepper and snow peas.  I had leftover zucchini and carrot cut from making carrot zucchini muffins so they made their way into the stir fry along with snow peas.  Other veggies that will be wonderful in here would be mushrooms, bell peppers, and baby corn.  Another easy enough swamp would be to switch up the cashews for peanuts.  I used packages of ramen noodles since that is what I had on hand, but any other type of noodle or rice can be used. It's part of the ease of a stir fry is that are easy enough to adapt to what you have.

Recipe:

1 lime juiced
3 tablespoons soy sauce
3 tablespoons sesame oil
1 teaspoon cornstarch
2 teaspoons honey
2 teaspoons chili sauce
8 oz boneless thin cut pork cutlets (I have three pieces)
3 packages of ramen noodles (udon noodles, lo mein noodles, or spaghetti can also be used)
2 tablespoon vegetable oil
1 tablespoon minced garlic
2 cups  sliced vegetables, I used sliced carrots, zucchini, and snow peas cut in half
1 green onion thinly sliced, green and white parts
1/3 cup of cashews

In a bowl whisk together lime juice, soy sauce, 2 tablespoons of sesame oil, cornstarch, honey, and chili sauce.  Toss the pork in the marinate and set aside.

Prepare noodles in boiling water.  Once noodles are cooked drain and toss with 1 tablespoon of sesame oil to keep from sticking.

Heat vegetable oil in pan.  Once hot add garlic and then pork.  Cook until no longer pink.  Add the marinade also.  Add in the vegetables.  Cook about 5 minutes until vegetable soften.  Add noodles in pan to coat. Serve topped with sliced green onion and cashews.