Name: Garlic-Ginger Pork Stir Fry

Ingredients:

• Sauce
  • 1 cup beef broth (reduced sodium is best)
  • 2 tablespoon cornstarch
  • 3 tablespoon light soy sauce
  • 2 teaspoon dark soy sauce (optional but recommended)
  • 2 tablespoon light brown sugar
  • 1/2 - 1 teaspoon sambal oelek chili paste
  • 1 1/2 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes (reduce amount or omit for a much milder dish)
• Stir Fry
  • 1 lb. boneless pork chops, sliced into thin strips against the grain (about 1/4" thick)
  • 2 tablespoon vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 1/2 teaspoon finely minced fresh ginger
  • 1 cup snow peas
  • 1/2 cup shredded carrots
  • 1 cup mushrooms, sliced
  • drizzle of toasted sesame oil
  • minced fresh cilantro, for garnish
  • chopped green onions, for garnish
  • crushed peanuts, for garnish
  • 8 - 12 oz hokkein stir fry noodles (udon or other stir fry noodles will work as well) (optional)

Instructions:

• Sauce
  • In a small bowl, combine cornstarch and broth until smooth.
  • Stir in the soy sauces, brown sugar, sambal oelek, ginger, and red pepper flakes.
  • Set aside.
• Stir Fry
  • In a wok or large skillet, stir-fry pork in 1 tablespoon oil over MED HIGH heat for 2-3 minutes, until browned.
  • Remove to a plate.
  • In the same pan, add remaining 1 tablespoon oil, garlic and ginger, cooking for 30 seconds.
  • Then add stir-fry vegetables and cook until crisp tender.
  • Stir broth mixture and add to the vegetables.
  • Bring to a boil
  • Cook and stir for 1 minute or until thickened.
  • Add stir fry noodles and pork.
  • Heat through.
  • Drizzle with sesame oil and top with garnishes and serve.

Comments: 10/31/2019 - I sort of followed this recipe. I had one precooked pork chop, which I sliced thinly and added at the third to last step. I don't know what sambal oelek chili or dark soy sauce are. I omitted the sambal oelek and the red pepper flakes. I used two teaspoons of ginger powder and no minced ginger. I could not find sno peas so I used a can of little corn. I served it on rice rather than noodles. The ginger gave it a spicy flavor even though the red pepper was omitted. We had two servings each.

Source: https://www.thechunkychef.com/garlic-ginger-pork-stir-fry/

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