I don’t have many stir-fry’s recipes in my repertoire. This Sesame Pork stir-fry is a definite keeper. I usually sir-fry a bunch of veggies with some soy sauce and call it dinner. Stir fries are an easy quick dinner that add a lot of veggies and lean meat to the table. So, when I saw this recipe on the Canadian TV show, Best Recipe Ever, the other week I thought I’d give it a try.
The added bonus to using this recipe was that I could use my new Kitchen Aid meat grinder attachment to grind a pork tenderloin. You say, “meat grinder, why would you want a meat grinder? The butcher does that for you.” Yes, yes, I know you can pretty much get any kind of meat ground, however with a meat grinder you can select the cut of meat you want ground. There’s no guarantee in the store what combo of parts are ground together. But how to grind meat is for another post.
This recipe was really simple and very flavorful. It makes quite a bit of delicious sauce so make sure to give your serving a good spoonful of the ginger garlic flavor. If you like spice like my husband and I do be sure to have some Sriracha or chili sauce at the table. Also, be sure to start your rice before you cook the stir-fry. They will take about the same amount of time to cook.
Ingredients:
2 tbsp vegetable oil
1 lb lean ground pork or lean ground chicken
1 tbsp vegetable oil
1 onion, chopped
3 garlic cloves, minced
1 tbsp minced ginger root, (or 1 tsp ground ginger)
Vegetables:
1/4 small cabbage, sliced (about 3-/12 cups)
2 small carrots, thinly sliced diagonally
1/4 cup chicken stock
Sauce:
1-1/2 cups chicken stock
1/4 cup oyster sauce
2 tbsp toasted sesame seeds
1 tbsp cornstarch
2 tsp sesame oil
1 green onion, thinly sliced
Preparation:
Sauce: In bowl, whisk together chicken stock, oyster sauce, sesame seeds, cornstarch and sesame oil; set aside.
Main Ingredients: In large wok or skillet, heat 1 tbsp of the vegetable oil over high heat; stir-fry pork in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to bowl.
Add remaining vegetable oil, onion, garlic and gingerroot to wok. Stir-fry over medium heat until fragrant, about 1 minute.
Vegetables: Add cabbage, carrots and stock; cover and steam until tender-crisp, 3 to 5 minutes. Return pork to pan. Pour in sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.
- 2 tbsp vegetable oil
- 1 lb lean ground pork or lean ground chicken
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp minced gingerroot, (or 1 tsp ground ginger)
- ¼ small cabbage, sliced (about 3-/12 cups)
- 2 small carrots, thinly sliced diagonally
- ¼ cup chicken stock
- 1-1/2 cups chicken stock
- ¼ cup oyster sauce
- 2 tbsp toasted sesame seeds
- 1 tbsp cornstarch
- 2 tsp sesame oil
- 1 green onion, thinly sliced
- Sauce: In bowl, whisk together chicken stock, oyster sauce, sesame seeds, cornstarch and sesame oil; set aside.
- Main Ingredients: In large wok or skillet, heat 1 tbsp of the vegetable oil over high heat; stir-fry pork in 2 batches, until browned, adding more oil if necessary, about 4 minutes per batch. Using slotted spoon, transfer to bowl.
- Add remaining vegetable oil, onion, garlic and gingerroot to wok. Stir-fry over medium heat until fragrant, about 1 minute.
- Vegetables:Add cabbage, carrots and stock; cover and steam until tender-crisp, 3 to 5 minutes. Return pork to pan. Pour in sauce; cook, stirring, until glossy and thickened, about 4 minutes. Sprinkle with green onion.