Stir fried pork

Full disclosure – this recipe came from a cooking class we took at the Culinary Underground sometime back. The original recipe was for a filling used in Bow (steamed buns). I like the filling so much that I have made it as a standalone entree as well. That’s the recipe you get here.

Stir fried pork

1.5 # bonless pork loin, cut into 1/2″ cubes
1 medium onion, finely chopped
2 Tbsp. soy sauce
2 tsp. sugar
2 garlic cloves, minced or pressed
1/2 tsp. freshly grated ginger

for sauce
2 Tbsp. soy sauce
1 Tbsp. sherry or Shaoxing wine (Chinese cooking wine)
1 Tbsp. cornstarch
2 tsp. sugar

In a large bowl combine the soy sauce, sugar, garlic and ginger. Add the cubed pork and mix to coat the pork with the soy sauce mixture.

In a separate bowl mix the sauce ingredients and whisk together to incorporate. Set aside until after the pork is cooked.

Heat a large skillet or wok over high heat. Add about 1 Tbsp. peanut oil and heat. Added the pork and cook for about 5 minutes, moving frequently. Add the onion and cook for an additional 2 minutes.

Add the sauce and stir to incorporate. The sauce with thicken as the cornstarch reacts with the heat.

Serve over rice.


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