Citrus Honey & Balsamic Pork Stir-Fry

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  • 1 LB Pork Loin, Trimmed of ALL fat and cut into strips
  • Freshly grated zest and the juice of 1 lime
  • Freshly grated zest and the juice of 1/2 a lemon
  • 3 TBSP Local Honey
  • 1 TBSP Balsamic Vinegar
  • 2 TBSP Peanut Oil (However we prefer Coconut oil)
  • 9 OZ Fine Egg Noodles
  • 5 OZ Snow Peas
  • 4 Scallions, Sliced
  • 1 LB Bok Choy, Thickly Sliced
  • 4 OZ Bean Sprouts

Asian cooking often uses honey as a substitute for refined sugar as it not only adds sweetness but also depth of flavor.  Using honey as a marinade gives this dish a wonderful sticky quality; you could also try the marinade with chicken or shrimp.  This low-fat and tasty supper dish could be served with sticky rice in place of noodles.

Serves: 4
 

  1. Place the pork in a large nonreactive bowl.  In a small bowl whisk together the lime and lemon juice and zest, the honey, vinegar, and 1 tablespoon of the oil.
  2. Pour the mixture over the pork, mix well to coat, cover and chill for 15 minutes.
  3. Bring a large pot of water to a boil and add the egg noodles, cook for 3 minutes, then drain and keep warm. (A small dab of coconut oil will keep the noodles from sticking.
  4. Heat a wok over high heat until the oil that is ingrained in the wok's metal surface begins to smoke, then add the remaining 1 tablespoon oil, the pork and the marinade; stir-fry over high heat for 2 to 3 minutes.
  5. Add the snow peas and half of the scallions and stir-fry for 2-3 minutes, until the pork is cooked through.
  6. Add the bok choy and bean sprouts and toss together.  Cook for 1 minute.
  7. Divide the noodles among 4 serving bowls and spoon the pork and vegetables over. Top the with remaining scallions and the cilantro and serve! 

To Serve:

  • 2 TBSP Fresh Chopped Cilantro Leaves for a Garnish