Stir Fried Pork In Garlic Sauce Recipe
Summary
Ingredients
1 pound lean boneless pork
2 teaspoons cornstarch
1 teaspoon salt
1 tablespoon plus
1 teaspoon soy sauce
2 teaspoons sesame oil
2 tablespoons vegetable oil
4 large fresh mushrooms, sliced
4 green onions, sliced
1/4 cup sliced water chestnuts
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
2 to 3 teaspoons crushed red pepper
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons soy sauce
1 tablespoon plus
1 teaspoon sherry
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon commercial hoisin sauce Hot cooked rice
Directions
Partially freeze pork; slice diagonally across grain into 2- x 1/4-inch strips, and set aside.
Combine next 3 ingredients; add pork, stirring until meat is: coated.
Let stand 15 minutes.
Pour sesame and vegetable oil around top of preheated wok, coating sides; allow to heat at medium high (325°) for 1 minute.
Add pork; stir-fry 3 to 4 minutes or until browned.
Remove pork; add mushrooms, onions, water chestnuts, garlic, ginger, and red pepper; stir-fry 1 minute.
Add pork, and stir-fry an additional 2 minutes.
Combine water and 2 teaspoons cornstarch; mix well.
Add cornstarch mixture and remaining ingredients except rice to wok; cook 1 minute, stirring constantly, until thickened.
Serve over rice.
Combine next 3 ingredients; add pork, stirring until meat is: coated.
Let stand 15 minutes.
Pour sesame and vegetable oil around top of preheated wok, coating sides; allow to heat at medium high (325°) for 1 minute.
Add pork; stir-fry 3 to 4 minutes or until browned.
Remove pork; add mushrooms, onions, water chestnuts, garlic, ginger, and red pepper; stir-fry 1 minute.
Add pork, and stir-fry an additional 2 minutes.
Combine water and 2 teaspoons cornstarch; mix well.
Add cornstarch mixture and remaining ingredients except rice to wok; cook 1 minute, stirring constantly, until thickened.
Serve over rice.
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