2tablespoonsgochujang use less for milder stir fry sauce
1.5tablespoonshot paprika or use 1/2 tablespoon cayenne + 1/2 tablespoon sweet paprika – you can use other spicier chili powders as well
2tablespoonsrice wine vinegar
1tablespoonbrown sugar or use honey
1teaspoonfresh minced garlic
1teaspoonfresh minced ginger
1tablespoonred pepper flakes
1tablespooncorn starch mixed with 1 tablespoon water
FOR THE PORK STIR FRY
1tablespoonsesame oilor use olive oil or vegetable oil
1.5poundspork tenderloincut into bite-sized pieces (or use boneless pork chops)
Salt and pepper to taste
8ouncessugar snap peas
1large bell pepperchopped
1jalapeno pepperchopped (or use your favorite spicy chili pepper)
For Serving: Chopped green onion, toasted sesame seeds, spicy red pepper flakes
MAKE THE STIR FRY SAUCE
Whisk all of the ingredients together in a medium-sized bowl until well combined. Set aside until ready to use.
MAKE THE PORK STIR FRY
Heat the oil in a large pan or wok to high heat. Add the pork and cook for 2 minutes, stirring often.
Add the peas and chopped peppers. Cook, stirring often, for 2 minutes, or until the vegetables begin to soften.
Add the stir fry sauce and stir. Bring to a quick boil, then simmer for 3 minutes, stirring a bit, or until the pork is cooked through and the vegetables are cooked to your liking. The stir fry sauce will thicken in the pan and coat the pork and vegetables.
Garnish and serve. I like my pork stir fry with either steamed white rice or stir fry noodles.