You can use the recipe as is or as a guide, substituting as you like-perhaps chicken instead of pork or mushrooms and red peppers for the vegetables. I like to add a julienne of shiitake mushrooms, tossing them in with the rest of the vegetables. I like red wine with pork, but nothing too heavy. A light pinot noir would be my choice over a heavier cabernet or even a medium-weight merlot.
{(rater>id=100|name=Ginger Pork Tenderloin Stir Fry|type=rate|headline=off)}
Preheat: ° | Yield: 4 servings | |
Prep: 0:10 | Wait: 0:00 | Cook: 0:15 |
Prep
Stir-fry
Fine Cooking Issue 1