Spicy Stir-Fried Pork with Garlic and Chiles

This is an incredibly easy way to bust out a quick, Asian-themed dinner.  I found this recipe in "America's Test Kitchen - Winter 2010" and have cooked it in a couple different ways over the last month or so.  It's easy to sub out meats or veggies based on what's in the fridge, and the spice level can easily be cranked up or toned down, depending on personal preference.  It's fairly high in sodium, so be sure to pair it with less salty sides (though I made it with couscous and chana masala - a Mideast/Indian/Asian multipak - with no problems).  I recommend plain white or brown rice and steamed broccoli (tip: drizzle a few drops of olive oil and fresh squeezed lemon on your broccoli instead of salt & pepper!).  Even Asian-weary eaters will enjoy this recipe (Mom....)!

1 1/2 Tbsp reduced-sodium soy sauce

1 1/2 Tbsp fish sauce
1 1/2 Tbsp lime juice

1 1/2 Tbsp brown sugar

1 large pork tenderloin (about 1 lb/450 g), sliced crosswise into 1/4" pieces

Salt & pepper

2 Tbsp olive oil

1 red bell pepper, seeded and sliced thin
2 jalapeno chiles, seeded and sliced thin

4 garlic cloves, minced

2/3 cup chopped fresh basil

Whisk soy sauce, fish sauce, lime juice, and sugar in bowl until sugar dissolves.

Pat pork dry with paper towels and season with salt and pepper.  Heat 2 tsp oil in large nonstick skillet over med-hi heat until just smoking.  Brown half of pork, 1-2 min per side.  Transfer to bowl and repeat with additional 2 tsp oil and remaining pork.

Add bell pepper, jalapenos, and remaining oil to empty pan and cook until just softened, about 3 min.  Add garlic and 1/2 tsp pepper and cook until fragrant, about 30 sec.  Return pork and any accumulated juices to pan.  Stir in soy sauce mixture and cook until slightly thickened, about 1 min.  Off heat, stir in basil. 

Makes 4 servings.

NOTES:
(a)  Boneless, skinless chicken breast works well in this dish.  If using chicken, I recommend dicing into 1" cubes; put the raw chicken, 2 tsp olive oil, and 1/2 tsp crushed red pepper flakes into a ziplock bag and turn over repeatedly to coat.  I've found this makes it easier both to keep the chicken from sticking to the pan as much, and keeps the oil from popping as much.  When using cubed meats like this, remember to 1) make sure your pan is hot, and 2) NOT TO TOUCH THE MEAT!  It's tempting to start stirring immediately, but this will tear up your meat.  Wait a couple minutes until the part touching the pan has cooked to the point where it comes up easily.
(b)  Fish sauce, like soy sauce, is pretty salty.  I'd recommend slightly less than 1 1/2 Tbsp fish sauce.  I'd also go slightly under the 1 1/2 Tbsp lime juice, especially if you're using bottled lime juice.  It can be a bit overwhelming.
(c)  Bell peppers are a must for this dish, but any color will due (go for orange, yellow, or red when possible - they have higher nutritional value than green).  Red contrasts the nicest with the rest of the dish.
(d)  The soy sauce, fish sauce, lime juice and brown sugar mix is a pretty good go-to sauce for any stir-fry!  If you reserve the sauce for only the veggies, you can add more of the latter - I'd recommend broccoli, sliced onion, carrots (1/4" thick) and snap peas. 
(e)  For a little added kick, mix 2 tsp freshly grated ginger when you add the garlic and pepper.