Sweet and Spicy Thai Pork Stir Fry: Big Green Egg Wok Guide
Master the art of high-heat wok cooking with this Sweet and Spicy Thai Pork Stir Fry. This Big Green Egg guide combines tender pork tenderloin with bold Thai chili sauce and fresh tangerines for a world-class meal.
Servings: 4
Ingredients
- 2 Tbls sesame oil
- 2 Lbs pork tenderloin sliced thin
- 2 Tbls fresh ginger grated
- 2 Tbls fresh garlic grated
- 2 red bell peppers sliced thin
- 1 1/4 c sweet thai chile sauce
- 1/4 c soy sauce
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 1/4 tsp pepper
- 2 bunches bok choy chopped
- 2 tangerines peeled and in wedges
- green onions thinly sliced
- toasted sesame seeds
Instructions
- Slice the pork in to thin slices.
- Chop the Bok Choy and discard stems.
- Slice the red peppers in to thin slices.
- Mince garlic and ginger.
- Combine soy sauce with Thai chili sauce, cinnamon and cloves.
- Preheat the Big Green Egg to 500°.
- Preheat the Wok.
- Add sesame oil and the pork and stir fry until slightly browned.
- Remove the pork from the wok and set aside.
- Add another tablespoon of sesame oil to the wok and throw in the red peppers.
- Stir fry the peppers for 3-5 minutes, until they just begin to soften.
- Add the pork back to the wok along with the ginger and garlic then stir fry 30 seconds.
- Add the sweet thai chile sauce, soy sauce, ground cloves, cinnamon and pepper.
- Allow the mixture to bubble and reduce, about 5 minutes, or until the sauce has thickened and coats the pork nicely.
- When the sauce is to your liking add the bok choy and toss well, cooking for another minute.
- Remove from the heat and stir in the tangerines.
- Serve the stir fry over soba noodles and garnish with green onions and toasted sesame seeds.