03 October 2010

Ginger Pork Stir Fry

This is one of those recipes that we made a few months ago, and when we made it Matt was all bananas for it and so was I.  But then I forgot that I was all bananas for it, so any time that he'd suggest making it I'd be all "meh."  But then we made it again the other night and I remembered how much I love it.

Our local Kroger--the one that makes me hate humanity more and more with each visit--almost always has pork tenderloin on sale for $1.99/lb. (which is, as Cassie would put it, "basically free"), so I'm always looking for pork tenderloin recipes, especially if I plan on feeding a bevy of people. 

We usually eat it with both basmati and super skinny egg noodles (because we're carb-loving fatties), but last time we had it with real lo mein noodles that we found at Publix (since they recently pimped out their ethnic food section).  I think both of us missed the rice, but the lo mein did lend a bit of authenticity.  That was nice.

So, there you have it.  This one's cheap and easy and delicious.  (Too mature to make a "your mom" joke here.) 

Ginger Pork Stir Fry (adapted from this one)


1/2 cup vegetable oil
2 inch piece fresh ginger root, peeled and grated
1 1/2 pounds thinly sliced lean pork
4 tablespoons reduced-sodium soy sauce
2 3/4 teaspoons sugar
2 tablespoons and 2 teaspoons sesame oil
8 green onions, sliced
1 1/2 tablespoons cornstarch
2/3 cup Chinese rice wine
3 carrots, peeled and quartered then sliced into very thin strips that are still thick enough to have some crunch
1 head chopped broccoli
1 tablespoon red pepper flakes
12 ounces dried Asian noodles (chow mein noodles or lo mein noodles or soba noodles would all work)
extra soy sauce as condiment for finished dish if desired


1.Cook the noodles according to package instructions. When done, drain, rinse and toss with a bit of oil. Set aside. (Can start stir-fry while water is boiling).

2.Heat vegetable oil in a large skillet or wok over medium-high heat. Fry ginger and red pepper flakes in hot oil until fragrant, then add pork, soy sauce and sugar. Cook, stirring occasionally, for 10 minutes.

3.Stir in the sesame oil, green onion, rice wine, cornstarch, carrots, and snow peas. Simmer, stirring, until the vegetables are tender-crisp. Stir in noodles and blend well. Can top finished servings with more soy sauce if desired.

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