Pork and Vegetable Stir-Fry with Scallion Basmati Rice

From “Off the Menu: Staff Meals from America’s Top Restaurants” by Marissa Gugggiana.

This dish is from Siren Hall in Elk Rapids, Mich.

This recipe utilizes the trim from a pork-tenderloin dish on Siren Hall’s menu and could also be made from other trim you have on hand–any strips of meat that are suitable for stir-frying. This staff meal was so lauded by the crew, it ended up on the menu. The lime juice adds a treble note to make the dish sing.

Serves 4 to 6

Marinade

  • 2 tablespoons finely julienned fresh ginger
  • 1 tablespoon sliced fresh garlic
  • 2 tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon canola oil

Meal

  • 1 pound pork tenderloin, cut into strips
  • 2 tablespoons canola oil
  • 1 medium head bok choy, finely sliced
  • 1 to 2 red bell peppers, julienned
  • ¼ cup hoisin sauce
  • ¼ cup chicken stock
  • ½ cup peanuts, toasted and crushed
  • Salt and freshly ground black pepper
  • 4 cups cooked basmati rice
  • ½ cup finely sliced scallions
  • Soy sauce, optional
  • Sriracha or hot chili sauce, optional

1. Stir the marinade ingredients together in a bowl. Add the pork and toss to coat. Cover and refrigerate overnight.

2. Heat a large sauté pan over medium-high heat and add the 2 tablespoons canola oil. Add the pork, with marinade, and sauté 1 to 2 minutes, stirring often. Be careful not to burn the garlic. Add the bok choy and red pepper and sauté 3 to 5 minutes, until the pork is just cooked through and the vegetables are still crunchy. Add the hoisin sauce and enough stock to make a nice consistency. Do not cook hoisin too long, or it will become overly rich and salty. Add the crushed peanuts and toss quickly to combine. Adjust the seasoning.

3. Place stir-fry on a bed of the basmati rice laced with the scallions. Serve with soy sauce and sriracha on the side.