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Ginger Pork Stir Fry


  • Yield: 4 1x

Description

Nutritional information does not include rice or noodles


Ingredients

Scale

Meat marinade

  • 3 tbs ketchup
  • 2 tbs dry sherry
  • 2 tbs white wine vinegar
  • 2 tbs tamari
  • 1/2 tsp toasted sesame oil
  • 2 inch fresh ginger (peeled and coarsely chopped)
  • 4 cloves garlic (peeled, smashed)
  • 1 tsp Chinese 5 spice powder
  • 1/2 tsp salt
  • 2 tsp cornstarch
  • water

Stir Fry

  • 2 tbs coconut or peanut oil
  • 1 pound pork loin or boneless chops (cut into 1 inch pieces)
  • 3 inch fresh ginger (cut into small sticks)
  • 1/2 cup pineapple (small chunks, drained)
  • 1/2 cup salt cashews
  • 3 medium green onions (sliced)
  • 2 medium carrots (cut on diagonal)
  • 1/2 cup snow or snap peas
  • 1 inch fresh ginger (cut into small slivers)
  • 1/2 can bamboo shoots (sliced )

Garnish

  • 2 tbs cilantro (chopped coarsely)
  • 1/2 can waterchestnuts (sliced and then halved)

Instructions

  1. Combine marinade ingredients in a food processor until smooth (use just enough water to make into a smoothie consistency)
  2. Pour over the meat, cover, and refrigerate for at least 4 hours.
  3. In a large skillet or wok, heat 1 tbs oil over medium-high heat.
  4. Add the meat with the marinade to the hot oil and sauté until meat loses its pink color.
  5. Add the onions and ginger.
  6. Sauté about 3 minutes, then add the other vegetables.
  7. Sauté until pork is cooked and tender.
  8. Add the pineapple and cashews and cook until just heated.
  9. Serve immediately over rice or noodles
  10. Garnish with cilantro and cashews when serving.

Notes

Source: Food & Wine May 1997

 

  • Category: Main Dish
  • Cuisine: Asian

Nutrition

  • Calories: 567
  • Fat: 32.36 g
  • Carbohydrates: 37.98 g
  • Protein: 36.8 g
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