I made this for dinner last Thursday, when I had exactly 30 minutes to cook, feed and get all three kiddos to different events...whew! I served it over steamed brown rice and it got raves from the whole family.
1 recipe of Puri-puri oil ( see blog recipe Broc w/puri-puri & key lime ponzu - March 2010), once oil is cooled, strain garlic and discard.
1 recipe Key Lime Ponzu sauce
1 pork whole pork tenderloin, silver skin removed and sliced in to thin strips
1 red bell pepper, cored, seeded & thinly sliced
2 cups brocoloi florets
2 cups sugar snap peas
Heat puri-puri oil in wok over medium high heat. Add pork and stir-fry until no longer pink 2-3 minutes. Add veggies and cook 3 minutes. Add 2/3 cup ponzu sauce (or more to suit your taste), stir to combine and continue cooking 3-5 minutes or until veggies are crisp tender. Serve with steamed rice or over udon noodles...Enjoy!
I keep ponzu sauce ready made in the fridge, it is truly the best stir-fry sauce.
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