Lemon pork stir fry

Stir fry is my go-to default meal,so I don’t usually share recipes since they’re usually just small variants of my standard stir fry.  Tonight, though, my experiments led to a different enough path that I think it warrants recording.  The lemony flavor is quite strong.


  • 4 thin boneless pork chops
  • 1/2 yellow onion, chopped
  • 1 bell pepper, chopped
  • 1-2 cloves of garlic, finely chopped
  • 3-4 fresh sage leaves, chopped
  • 1 head of baby bok choy, chopped
  • soba noodles prepared according to package instructions (I normally make rice or pure vegetable stir fries, but tonight I was feeling noodley.  Feel free to use rice if you prefer it)

For marinade:

  • soy sauce
  • olive oil
  • rice vinegar
  • a dash of sesame oil
  • juice from one lemon
  • (1 tsp corn starch and 2 tsps water for thickening into sauce)
  1. Mix soy sauce, olive oil, rice vinegar into a shallow dish (I didn’t measure, sorry guys, do your best guess).  Add sesame oil and lemon juice and stir
  2. Cut pork chops into strips and place in marinade.  Marinate for an hour or so
  3. Heat some olive oil in a wok and brown the strips of pork on all sides.  Set pork aside and drain out some of the juices in the wok, leaving just enough to stir fry the vegetables
  4. Add all vegetables and stir fry for a few minutes
  5. Add the pork and stir
  6. in the reserved marinade, add corn starch and water and stir briskly.  Add to the wok and bring to a boil until sauce starts to thicken
  7. Add noodles, toss, and serve!