Chef Naoki Uchiyama
Stir-Fry Vegetables and Sautéed Ginger Pork with Apple Ginger Sauce
Stir-Fry Vegetables and Sautéed Ginger Pork with Apple Ginger Sauce
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Asian
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
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1/2 pound organic tofu, firm
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1/3 cup cornstarch
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1 tablespoon minced garlic
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1 tablespoon ginger root, minced
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1 tablespoon chile flakes
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2 ounces peanut oil
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6 ounces waterchestnuts, peeled and sliced
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4 ounces Gobo Root (Burdock) peeled cut in 2 inch sections and julienned
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1 bunch Gai Lan (Chinese Broccoli) sliced, blanched, shocked in ice water and dried
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4 pieces Bok Choy (use Baby Bok Choy) cut in quarters
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2 ounces soy sauce
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1 organic apple (use Granny Smith Apples) peeled, cored and chopped
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1 tablespoon ginger root, peeled and chopped
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1 teaspoon minced garlic
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1 teaspoon chile flakes
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1/4 cup soy sauce
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1/4 cup sake
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1/2 cup stock
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2 ounces sugar
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3 ounces butter
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2 pounds pork loin, cut into 4 ounce portions
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1/4 cup soy sauce
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2 tablespoons ginger root
Stir Fry Asian Vegetables
Apple Ginger Sauce
Pork and Marinade
Directions
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 sauté 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.
Sauté pork over high heat for 1 minute; flip over and place in 350 degrees oven for 3 minutes.
Recipe Note
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.
Filed in:
Baby Bok Choy,
Crushed Pepper,
Entree,
Gai Lan,
Ginger Root,
Gobo Root,
Minced Garlic,
Organic Granny Smith Apples,
Organic Tofu,
Stir-Fry Vegetables and Sautéed Ginger Pork with Apple Ginger Sauce,
Waterchestnuts
