Pork Stir Fry
Thin-sliced pork loin tossed in cornstarch before it hits the pan, which keeps it tender through high heat, then stir fried with peppers and snow peas in a soy and ginger sauce. Everything must be prepped before the wok goes on.
- Prep25 min
- Cook15 min
- Total55 min
- Serves4
AI-generated illustration
Contains:alcoholglutenmeatsesamesoy
Ingredients
Method
- Toss the sliced pork loin with 1 tablespoon of the cornstarch, 1 tablespoon of the soy sauce, and the rice wine and leave it 20 minutes. The starch coating holds moisture in the meat over high heat.
- Stir the chicken stock, brown sugar, rice vinegar, toasted sesame oil, the remaining 4 tablespoons soy sauce, and the remaining tablespoon cornstarch together in a bowl and set it beside the stove. Once the wok is hot there is no time to measure.
- Heat a wok or wide skillet over high until it smokes, add 2 tablespoons of the vegetable oil, and spread the pork in a single layer. Let it sit undisturbed for 1 minute to brown, then stir fry 2 minutes more and tip it out onto a plate.
- Add the remaining tablespoon vegetable oil, then the fresh ginger and garlic, and stir for 15 seconds, just until fragrant.
- Add the bell peppers and stir fry 2 minutes, then the snow peas and stir fry 1 minute more; they should stay bright and squeak against the pan.
- Return the pork and any juices, stir the sauce again to resuspend the starch, and pour it in. Toss until it boils, turns glossy, and clings to everything, about 1 minute.
- Stir in the green onions and serve straight away over rice.
Notes
- Freeze the pork for 20 minutes before slicing to get thin, even pieces.
- Pork loin is lean and goes dry past 145 degrees F (63 degrees C), so keep the cooking short.
