Ingredients:
For the Pork:
1 lb pork loin, thinly sliced
2 tablespoons vegetable oil
Salt and pepper to taste
For the Sauce:
1/4 cup soy sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons lime juice
2 tablespoons Sriracha sauce (adjust to taste)
2 cloves garlic, minced
1 tablespoon ginger, minced
For the Stir-Fry:
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup snap peas
1 onion, sliced
1/4 cup fresh basil leaves
Instructions:
Prepare the Pork:
Season the pork slices with salt and pepper. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the pork and stir-fry until browned and cooked through, about 4-5 minutes. Remove the pork from the skillet and set aside.
Prepare the Sauce:
In a bowl, combine soy sauce, fish sauce, brown sugar, lime juice, Sriracha sauce, garlic, and ginger. Stir until the sugar is dissolved.
Stir-Fry the Vegetables:
In the same skillet, add a bit more oil if needed. Stir-fry the bell peppers, snap peas, and onion until tender-crisp, about 5 minutes.
Combine Ingredients:
Return the cooked pork to the skillet with the vegetables. Pour in the sauce and toss to coat evenly. Cook for an additional 2 minutes.
Serve:
Garnish with fresh basil leaves. Serve over jasmine rice or noodles for a complete meal.