I found this recipe at a site called the Chunky Chef. I have made some customizations to suit my taste (a little spicy and much saucier). I have made it a couple times and find it works equally well with pork or chicken. Like any stir fry recipe, the success is in the preparation. Have your sauce done, your plate of vegetables, bowl of protein, small container of garlic and ginger and finally your plate of garnishes. Once the prep is done this comes together very quickly.
Ingredients
Stir Fry Sauce
- 2 cup beef broth (if using pork) or chicken stock (if using chicken) (reduced sodium is best)
- 4 tbsp cornstarch
- 6 tbsp light soy sauce
- 4 tsp dark soy sauce (optional but recommended)
- 3 tbsp light brown sugar
- 1-2 tsp garlic chili paste
- 2 tsp fresh ginger grated
- 1/2 tsp crushed red pepper flakes (reduce amount or omit for a much milder dish)
Stir Fry
- 1 lb boneless pork chops, pork tenderlion, or chicken breast, brine (see below) and sliced into thin strips against the grain (about 1/4" thick)
- 2 tbsp vegetable oil, divided
- 4 cloves garlic, minced
- 1 1/2 tsp finely minced fresh ginger
- 1 cup snap peas, tough strings removed (if present) and diagonally sliced into 1 inch pieces
- 1/2 cup shredded carrots
- 1 cup mushrooms, sliced
- 1 1/2 cups small broccoli florets
- drizzle of toasted sesame oil
- minced fresh cilantro, for garnish
- chopped green onions, for garnish
- crushed peanuts, for garnish
- 8-12 oz hokkein stir fry noodles (undo or other stir fry noodles) or wide egg noodles (optional)
Brine
- 2 cups cold water
- 2 tbsp kosher salt
- 2 tbsp brown sugar
- 2 garlic cloves, peeled and smashed
Instructions
- BRINE THE PROTEINCombine brine ingredients in a bowl and stir until salt is dissolved, submerge whole cuts of protein (before it's sliced) in brine and leave at least one hour or up to three. Remove, pat dry with paper towel and slice.MAKE THE SAUCEIn a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauces, brown sugar, chili paste, ginger, and red pepper flakes; set aside.MAKE THE STIR FRYIf serving over regular noodles, get your salted water boiling and plan for when they will need to go in based on cooking time.In a wok or large skillet, stir-fry protein in 1 Tbsp oil over MED HIGH heat for 2-3 minutes, until browned. Make sure not to over crowd the pan. Protein should be in a single layer with room around pieces. If necessary, do this in two batches. Remove to a plate.In the same pan, add remaining 1 Tbsp oil, garlic and ginger, cooking for 30 seconds, then add stir-fry vegetables and cook until crisp tender, 5-8 minutes.Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1-3 minutes or until thickened and glossy.Add stir fry noodles (if using) and protein; heat through. Drizzle with sesame oil, then top with garnishes and serve.HAPPY EATING!!
