Pork with Chile Garlic Sauce
February 5, 2015 • Meat & Poultry
When I first started using Pinterest several years ago, I started a board called Recipes I Want to Try. That board, just like every recipe I’ve ever clipped from a food magazine over the years, just hangs out there, with rarely even a visit from me. Well right after the first of the year I decided to start using that for inspiration. A blogger had featured a Pork with Garlic Sauce recipe from her Chinese mother, and I used that for inspiration to create this dish.This is fast food for a weeknight that’s also fresh and healthy, not processed or loaded with bad ingredients. You stir fry the meat first to brown it, then stir fry the vegetables, then add it all together for just a minute with the sauce to thicken. I am starting to experiment with the many grains and legumes that are hanging out in mason jars in my pantry, so I served this over purple rice. But you can serve it with any kind of rice you like, or even serve it over some rice or udon noodles it you like. Leftovers freeze fine, although the cornstarch won’t hold it’s thickening power after you reheat the mixture.
I’m leaving tomorrow for two weeks in South Africa. Follow me on Instagram to check out my adventures on safari, in Capetown, and in the wine country!
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1 tablespoon black bean garlic paste
- 2 tablespoons rice wine (sake)
- 1 tablespoon sesame oil (chile or regular or a mix)
- 2 tablespoons cornstarch
- ½ cup water
- 4 tablespoons peanut or canola oil, divided
- 2 tablespoons chopped garlic
- 1 tablespoon dry ground ginger (or use fresh)
- 1½ pounds thinly sliced lean pork
- 1 jalapeño, thinly sliced (seeded for less heat)
- 1 medium carrot, julienne
- 1 medium bell pepper, thinly sliced (any color)
- 1 medium white or yellow onion, thinly sliced
- ½ cup cup thinly sliced celery (about 1 stalk)
- 1 small head baby bok choy, thinly sliced
- 1 bunch of scallions, chopped (whites and greens)
- Combine the soy sauce, vinegar, sugar, garlic paste, rice wine, sesame oil, cornstarch and water in a small covered container and shake well to mix. Set aside.
- Heat 2 tablespoons of the oil in a large skillet or wok over high heat. While the oil is heating, combine the garlic and ginger with the sliced pork, then add to the hot pan and quickly stir fry just until browned on the outside, about 1-2 minutes. Remove meat to a platter.
- Add the remaining oil to the pan and add the jalapeño, carrot, bell pepper, onion, celery, and thick parts of the boo chow and stir fry until slightly soft, but not mushy, about 1 minute. Add the meat back to the pan along with the greens from the bok choy and the scallions, and stir together for 20 seconds.
- Add the sauce and stir to coat all of the ingredients just until the sauce has thickened. If the sauce seems too thick, add a bit more water and stir to incorporate. Remove from the heat and serve immediately over rice.
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