Prep 25 mins
Cook 15 mins
A nice Asian dish. Serve over hot rice or Chinese noodles. As per a suggestion from --Nimz--, if you like a little heat, add some red pepper flakes.
- 2 lbs pork loin, cut into 1-inch cubes
- 4 -6 tablespoons all-purpose flour
- 3 tablespoons peanut oil
- 1⁄3 cup chicken broth
- 1⁄3 cup soy sauce
- 2 tablespoons sherry wine
- 1⁄4 cup green onion, chopped
- 1 garlic clove, minced
- 1 tablespoon sugar
- 1 teaspoon ground ginger
- 1 dash pepper
- dried red pepper flakes, to taste (optional)
- Place 4 tbls. flour in a large zip-type plastic bag. Place 1/4 of the meat in bag, shaking until meat is covered with flour. Remove meat to plate. Repeat with remaining meat,in batches, adding more flour if needed.
- Heat oil in dutch oven or large skillet. Add half of meat and brown quickly; remove meat and set aside. Brown remaining meat; remove and set aside.
- Pour off excess oil from pan.
- Combine broth, soy sauce. and sherry. Add onion, garlic, sugar, ginger, and pepper, and red pepper flakes, if using.
- Place in cooking pan along with meat. Simmer, covered for 15 minutes, or until meat is tender.
I enjoyed the taste of this, but it was soooo salty! I made as posted to be true to the recipe, but next time I'll add some diced jalapenos for spice and use reduced-sodium soy sauce. I also think I'll add some broccoli or snow peas to help absorb some of the sauce. I thought the ginger amount was perfect....wouldn't change that at all. I'll definitely try this one again, just try to reduce the salt content. Thanks for sharing!
This was good but we all agreed that it was a 'bit' too gingery. I will make it again but with less ginger and like one of the other reviewers, I will double the sauce and add some water chestnuts and other vegetables. Made for Zaar Stars.
I loved this dish! I halved the recipe and used boneless pork chops cut into bite size pieces, instead of the loin. This is now a must do often recipe at my house!