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Stir-Fry Vegetables and Sautéed Ginger Pork with Apple Ginger Sauce
By Chef Naoki Uchiyama


Stir Fry Asian Vegetables

1/2 pound Organic Tofu firm
1/3 cup Cornstarch
1 tablespoon Minced Garlic
1 tablespoon Ginger Root minced
1 tablespoon Chile Flakes
2 ounces Peanut Oil
6 ounces Waterchestnuts peeled and sliced
4 ounces Gobo Root (Burdock) peeled cutin 2 inch sections and julienne
1 bunch Gai Lan (Chinese Broccoli) sliced blanched shocked in ice water and dried
4 pieces Bok Choy (use Baby Bok Choy) cut in quarters
2 ounces Soy Sauce

Apple Ginger Sauce

1 Organic Apple (use Granny Smith Apples) peeled cored and chopped
1 tablespoon Ginger Root peeled and chopped
1 teaspoon Minced Garlic
1 teaspoon Chile Flakes
1/4 cup Soy Sauce
1/4 cup Sake
1/2 cup Stock
2 ounces Sugar
3 ounces Butter

Pork and Marinade

2 pounds Pork Loin cut into 4 ouce portions
1/4 cup Soy Sauce
2 tablespoons Ginger Root


Stir-Fry Vegetables

Dice tofu, dredge in cornstarch and fry at 375 degrees for 2 minutes. Set aside.

Heat the oil and add the garlic, ginger, and chili flakes. Add all the vegetables and saute for 2 minutes.

Add the tofu and soy sauce and cook for 1 minute more.

Apple Ginger Sauce

Put all ingredients, except butter, in a blender and puree well. Heat puree in a sauce pan and stir in butter.

Pork and Marinade

Mix all ingredients and marinade pork for only 5 minutes before cooking.

Saute pork over high heat for 1 minute; flip over and place in 350 degrees oven for 3 minutes.


Be careful when marinating with soy sauce as it will quickly dry out meat and make it tough.

Also be sure to add soy sauce at the end of the cooking - if it reduces too much it will make your sauce very salty.