Big Guy loves a stir-fry.
On Saturday I needed a pork tenderloin for the kebabs that we were making for dinner. Well all they had were huge tenderloins and there’s no way we could eat all that pork in one night. So we cut the tenderloin in half to use this week.
While browsing my many, many recipes, I came across this Baja Pork Stir-Fry that I knew would be a winner. It’s not your typical stir-fry: no soy sauce, no sesame oil in sight.
Cumin, jalapeno and cilantro are what give this pork stir-fry a “baja” twist.
I served the stir-fry over basmati rice that I had cooked in chicken stock instead of water. Chicken stock gives the rice so much more flavor.
And cilantro on top! I loved the tomatoes being added into the stir-fry and the cilantro really brightened up the dish. I’m obsessed with cumin (even though Big Guy thinks it has a “weird” smell) so I doubled the amount stated in the recipe. We also got to use some the end of our summer produce – jalapenos and green peppers are still growing! (Crazy NC weather.)
Baja is the new stir-fry.
