I had a bit of pork tenderloin left over from the recipe I made I my last post. I decide to make a quick stir fry and throw in some shrimp too, why not? The whole dish came together quickly, didn’t use a ton of ingredients and had such great flavor – a perfect busy weeknight dish!
To start with I whisked together honey, sriracha and rice vinegar. I set it aside.
Next I heated oil in a large skillet over medium high heat. I added strips of pork tenderloin in a single layer. I seasoned with salt and pepper and let the pork cook for 3 minutes, flipped cooked another 3 minutes. I removed the pork from the skillet and kept it warm.
Next I added a bit more oil to skillet. I then placed shrimp in the skillet. I cooked the shrimp for 2 minutes and flipped to cook another minute. I removed the shrimp from the pan and placed it on the plate with the pork.
I then added garlic and ginger to the skillet and let it cook for 30 seconds when it became fragrant.
Then I added the reserved sauce to the skillet. I brought the sauce to a boil and cooked stirring for 2 minutes.
I lowered the heat to medium low and added the pork and shrimp back to skillet and mixed with the sauce. I let everything cook for 5 minutes stirring occasionally.
I served the stir fry over rice with steamed broccoli.
How did it taste: What a flavor punch in the mouth! The sweetness of the honey played nicely with the spiciness of the sriracha. And that sauce really complimented the pork and shrimp. I have to warn though, this recipe had great flavor but was incredibly spicy, so if you are not one for spice, this recipe is not for you!
- ½ cup honey
- ¼ cup sriracha sauce, or less depending on how much spice you want
- 1 TB rice wine vinegar
- 2 TB canola oil, divided
- ¾ LB pork tenderloin, cut into ¼ inch x 3 inch strips
- ¾ LB shrimp, shells removed
- Salt and pepper
- 5 cloves of garlic, minced
- 2 inch knob of ginger, minced
- Mix together honey, sriracha and rice wine vinegar. Set aside.
- Heat 1 TB of the oil in a large skillet over medium high heat. Add pork strips in a single layer and season with salt and pepper. Cook for 3 minutes and flip and cook another 3 minutes. Remove from skillet and keep warm. Cook the pork in batches if necessary.
- Add remaining 1 TB of oil to the skillet. Add shrimp and cook for 2 minutes, flip and cook another 1 minute. Remove from skillet and place with the pork.
- Add garlic and ginger to the skillet. Cook for 30 seconds until fragrant and add the sauce to the skillet. Bring to a boil cook stirring for 2 minutes. Lower heat to medium low and add pork and shrimp back to the skillet. Stir occasionally for 5 minutes.
- Serve over rice.
- serves 3-4