Pork Stir Fry (No Soy)

Sometimes I want a stir fry that does not taste like soy sauce and sesame oil. So here I used my own special spice blend, starting with 5-spice powder, an asian spice blend you can find in most supermarkets. Usually the powder contains star anise, cinnamon, cloves, fennel and pepper. Some blends are spicier (hotter) than others, so I recommend you taste a little before you add the other ingredients. You can substitute chicken for the pork.

2 pounds pork tenderloin or 2¼ pounds pork shoulder (the shoulder has more fat and should be cut away), sliced into ¼ inch x 1½ inch strips

1 tablespoon five spice powder
⅛ teaspoon cayenne (or more to taste)
¼ teaspoon salt
¼ teaspoon ground pepper

1 teaspoon oil (coconut or olive)
1 onion, sliced
2 garlic cloves, sliced
1 red, yellow, or orange pepper, sliced

¼ - ½ cup chicken stock
2 - 4 tablespoons oil

Mix five spice powder, cayenne, salt, and pepper in small bowl. Taste a little and adjust as needed. Set aside ½ teaspoon of spice mixture.

Sprinkle the remaining spice mixture (except the ½ teaspoon set aside) on the pork strips so they are covered evenly. Rub into the pork with your hands. Set aside. 

Heat oil in large saucepan on medium high heat. When hot, add onion slices and remaining spice mixture. Turn heat to medium and cook 5  minutes, stirring occasionally. Add garlic slices and cook until the onions and garlic are soft and browned. Add pepper slices and cook, stirring until the peppers are just soft.

Take veggies out of pan, set aside, and clean the pan.

Heat 1 tablespoon oil on medium high heat until a piece of pork sizzles when dropped into pan. Add the other slices, without crowding (you might have to cook them in a couple of batches). Stir fry them constantly until almost cooked through (should be slightly pink inside), then take out of pan and add to veggies.

Return all the cooked meat and vegetables to the pan and add ¼ cup chicken stock. Stir and let simmer on low 5 minutes to blend flavors and finish cooking meat. Add more chicken stock if dry. You want to have some juices to spoon over the dish at the end.

Serve in bowls with juice, or serve over rice.

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