Pork and Ginger Stir Fry| Christy Rost
- 1 pound pork loin, cut into 2-inch strips
- 2 teaspoons cornstarch
- 2 tablespoons canola or peanut oil, divided
- 4 green onions, rinsed and chopped, white and green parts
- 1 medium sweet onion, peeled and coarsely chopped
- 1 baby bok choy, rinsed, ribs separated
- ¼ pound snowpeas, rinsed and trimmed
- 1 yellow squash, rinsed and julienned
- 2 large cloves garlic, peeled and minced
- 1 tablespoon fresh ginger, peeled and grated
- 2 dried arbol chiles
- ½ cup sweet chili sauce
- 1 ½ tablespoons soy sauce
- 1 tablespoon chicken broth
Preheat a wok or large skillet over medium-high heat. In a medium bowl, toss the pork with the cornstarch until it is lightly coated. Add 1 tablespoon of the oil to the wok and add the meat. Cook 3 to 4 minutes, stirring constantly, until the meat is just cooked through. Transfer the meat to a serving bowl and keep it warm.
Pour the remaining oil into the wok and add green onions, sweet onion, bok choy, and snowpeas. Cook 2 minutes, stirring frequently, until the onions and snowpeas are crisp-tender. Add squash and cook 1 minute more. Stir in the ginger and garlic, sauté 30 seconds, and add the arbol chiles, sweet chili sauce, soy sauce, and chicken broth, stirring well to combine. Return the meat to the wok and cook 3 to 4 minutes, stirring frequently, until the vegetables are crisp-tender and the meat is hot.
Serve with stir-fried Pad Thai noodles or steamed rice.
Yield: 4 servings