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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 5 |
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The classic Chinese Szechuan dish. Serve with rice and cups of steaming hot tea. Ingredients:
1 1/2 lbs lean boneless pork loin |
2 cups water |
1 tablespoon soy sauce |
1 slice ginger |
2 star anise |
3 tablespoons miso |
3 tablespoons sriracha hot chili sauce |
2 tablespoons dry sherry |
1 tablespoon rice wine vinegar |
1 teaspoon sugar |
3 tablespoons sesame oil |
4 cloves garlic, minced |
1 tablespoon ginger, minced |
1/2 teaspoon red pepper flakes |
1 large onion, cut into slivers |
1 cup sliced red bell pepper |
hot steamed rice |
Directions:
1. In a large saucepan, place pork, water, soy sauce, slice of ginger, and star anise, and cook, uncovered, over medium heat, for 1 hour.
2. Remove pork from liquid and cool thorughly; then slice into thin medallions.
3. Mix together miso, sriracha, sherry, vinegar, and sugar, set aside.
4. Stir-fry garlic, ginger, and red peppers in wok with oil over high heat for a few seconds, then add onions and pork slices, and cook for about 1 minute.
5. Add the bell peppers and cook a few minutes more until the peppers are crisp-tender.
6. Add reserved miso sauce mixture and cook until heated through.
7. Serve with steamed hot rice.
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