Ingredients Jump to Instructions ↓

  1. 1/4 cup soy sauce

  2. 3 tablespoons mirin

  3. 2 tablespoons oriental sesame oil

  4. 1 tablespoon dark brown sugar

  5. 1 1/2 pounds pork tenderloin, cut across grain into 1/4-inch-thick slices

  6. 3/4 cup canned reduced-sodium chicken broth For Stir Fry:

  7. 1 tablespoon cornstarch

  8. 6 tablespoons peanut oil

  9. 3 scallions , minced

  10. 2 tablespoons minced peeled fresh ginger

  11. 6 garlic cloves, minced

  12. 1 to 2 jalapeno or serrano chiles, minced

  13. 1 1/2 pounds bok choy or chinese cabbage , cut crosswise into 1/4-inch-thick slices

  14. 2 red bell peppers , cut into 1/2-inch dice Steamed rice

Instructions Jump to Ingredients ↑

  1. FOR MARINADE: Mix first 4 ingredients in large glass bowl to blend. Add pork; toss to coat. Marinate 20 minutes. Using slotted spoon, transfer pork to medium bowl. Add chicken broth to marinade. Reserve pork and marinade separately. FOR STIR FRY: Mix cornstarch with 1 tablespoon marinade mixture in small bowl to form paste. Heat large wok over high heat until almost smoking. Heat 3 tablespoons peanut oil in wok until very hot. Add scallions, ginger, garlic and chiles. Stir-fry just until fragrant, about 30 seconds. Add pork and stir-fry until just cooked through, about 3 minutes. Using slotted spoon, transfer pork to bowl. Add remaining oil to wok. Add cabbage and bell peppers and stir-fry until crisp-tender, about 2 minutes. Return pork to wok. Add reserved marinade; bring to boil. Stir cornstarch mixture to blend, add to wok. Simmer until sauce thickens, stirring constantly, about 30 seconds. Transfer mixture to serving bowl. Serve with rice. Recipe created exclusively for by Steven Raichlen, the author of the award-winning Barbecue Bible .


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