Garlic Ginger Pork Stir Fry
STIR FRY SAUCE
- 1 cup beef or chicken broth
- 2 Tbsp flour
- 3 Tbsp soy sauce
- 2 tsp dark soy sauce (or double the regular soy sauce and mix in and extra 2tbsp brown sugar)
- 2 Tbsp light brown sugar
- 1/2 – 1 tsp 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. pork loin, 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
- 1/2 cup- 1 cup Veggies of choice! (snow peas, shredded carrots, red peppers, mushrooms, spinach, red onions, edamame, mini corn, broccoli)
- drizzle of toasted sesame oil
- minced cilantro, for garnish
- chopped green onions, for garnish
- crushed peanuts, for garnish
- 8 – 12 oz stir fry noodles (udon, Soba, egg noodles, rice noodles, any noodles will work!)
MAKE THE SAUCE
In a small bowl, combine flour and broth until smooth. Stir in the soy sauces, brown sugar, chili paste, ginger, and red pepper flakes; set aside.
MAKE THE STIR FRY
- Cook noodles according to the package.
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, cook for 30s- 1min, then add stir-fry vegetables and cook until crisp tender.
Stir broth mixture and add to the vegetables. Bring to a boil and stir for 1 minute or until thickened.
Add cooked stir fry noodles and pork; heat through. Drizzle with sesame oil, then top with garnishes and serve!🥡