Archive | October, 2015

Sweet & Sour Stir Fry

I’ve been wanting to share this stir fry recipe since I made it last week but Bowen’s birthday celebrations popped up and then we set off to Houston after that so things have been a little busy. 


I was traveling with Bowen for work and then we planned a weekend of fun in Houston, if you call running a half marathon fun 🙂


Unfortunately or fortunately it started raining the minute we got in town and never quit! The race got canceled and I ended up on the treadmill for two plus  hours and 13.1 miles–it actually wasn’t that bad with the help of the Mindy Project on Hulu.


We literally ate a cupcake every night in Houston (things got out of hand), we visited our favorite spot Crave, then tried Sprinkles, then went back to Crave–our loyalty stands. 


And now we are home- back in the bakeshop and back  eating all the veggies. My favorite way to pack in a TON of vegetables is stir-fry and this recipe is my new favorite. 





Sweet & Sour Pork Stiry Fry
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  1. 12 oz pork tenderloin, sliced thin***
  2. 1 red bell pepper, sliced thin
  3. 1/2 carrot, sliced thinly
  4. 5-6 button mushrooms, chopped
  5. 1/2 yellow onion, sliced thin
  6. 1 clove garlic, minced
  7. 1 head broccoli, chopped into bite size piece
  8. 1 cup basmati rice (cooked)
  9. Sweet & Sour Stir Fry Sauce
  10. 1/2 cup ketchup
  11. 1/4 cup soy sauce
  12. 2 Tbsp. rice vinegar or cider vinegar
  13. 1 tsp sambal, chili pasta or sirrachi
  14. 1 Tbsp. cornstarch
  15. combine above ingredients
  1. For the pork: Marinate pork tenderloin at least 4 hours before, here's how I did it: 1/4 cup soy sauce, 1/4 cup olive oil, 1/4 cup brown sugar and 1 garlic clove grated-combine and pour over pork.
  2. Heat a large saute pan over high heat and add 1 T vegetable oil, saute broccoli for 4-5 minutes until slightly tender but still has a crunch, remove from pan and set aside. Next, saute carrots, onions, mushrooms and peppers until tender and fragrant (4-5 minutes) and remove from heat. Next add in pork, you may need to add more oil if you pan is dry. Sear on both sides then add back in all vegetables and sauce, cook over medium heat until sauce bubbles (1-2 minutes) then remove from heat and serve over rice. enjoy!
Mississippi Made