1 Pork & Mindy’s Pork Loin Filet – cut into 1.5-inch x ¼ inch strips
3 tablespoons Pork & Mindy’s Sweet Sauce
¼ cup corn starch
2 tablespoons vegetable oil
1 cup shaved Brussel sprouts
1 cup diced acorn squash
4 scallions, thinly sliced up to pale green (tops reserved for garnish)
¼ cup Pork & Mindy’s Asian Plum Sauce
3 tablespoon Pork & Mindy’s Apricot Habanero Sauce
1 Bartlett pear, peeled and diced
2 tablespoons toasted sesame seeds
Toss pork with 3 tablespoons of Pork & Mindy’s Sweet BBQ Sauce and marinate in fridge for at least 2 hours or up to 8 hours.
Strain excess marinade from pork and toss with cornstarch to coat.
Heat a large 12-14-inch skillet or wok over high heat. Add oil. Add in pork and toss to coat. Stir only infrequently to ensure good browning and crisping. Once pink is barely cooked out, remove with slotted spoon and set aside on plate. In hot pan, add on shaved sprouts, squash and sliced scallions. Stir fry for 5-6 minutes or until tender-crisp and veggies have developed good caramelization. Add Pork & Mindy’s Plum Sauce & Pork & Mindy’s Apricot Habanero Sauce into pan and simmer for 1 minute. Add pork and pears into pan. Toss to coat. Take off heat and garnish with sesame seeds and very thinly sliced on the bias scallion tops.