Pork with Chile Garlic Sauce
Prep time
Cook time
Total time
Serves: 6
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Cooking With Michele® at http://cookingwithmichele.com/2015/02/pork-chile-garlic-sauce/