Garlic Ginger Pork Stir Fry

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

1 cup beef broth (reduced sodium is best)

2 Tbsp cornstarch

3 Tbsp light soy sauce

2 tsp dark soy sauce (optional but recommended)

2 Tbsp light brown sugar

1/2 - 1 tsp sambal oelek chili paste

1 1/2 tsp fresh ginger (grated)

1/4 tsp crushed red pepper flakes (reduce amount or omit for a much milder dish)

1 lb. boneless pork chops, 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 snow peas

1/2 cup shredded carrots

1 cup mushrooms, sliced

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 (udon or other stir fry noodles will work as well) (optional)

Wskazówki

MAKE THE SAUCE

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauces, brown sugar, sambal oelek, ginger, and red pepper flakes; set aside.

MAKE THE STIR FRY

In a wok or large skillet, stir-fry pork in 1 Tbsp oil over MED HIGH heat for 2-3 minutes, until browned. 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.

Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened.

Add stir fry noodles and pork; heat through. Drizzle with sesame oil, then top with garnishes and serve.

Wartości Odżywcze

• Kalorie: 315 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 8 g
• Cholesterol: 75 mg
• Sód: 1104 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 8 g
• Białko: 29 g