Recipe by Outta Here
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.
Top Review by breezermom
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!
- 2 lbs pork loin, cut into 1-inch cubes
- 4 -6 tablespoons all-purpose flour
- 3 tablespoons sesame oil
- 1⁄3 cup chicken broth (or water)
- 1⁄3 cup soy sauce
- 2 tablespoons sherry wine (shoshang rice cooking wine)
- 1⁄4 cup onion, chopped
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1 dash pepper
- dried red pepper flakes, to taste (optional)
Directions See How It's Made
- 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.
- Add sherry to pan- cook for 1 minute or so. Add onion, garlic, ginger and cook until softened and translucent. Add soy sauce and stock/water.
- Return meat to pan and simmer, covered for 15 minutes, or until meat is tender.
- Serve over rice noodles or rice - add pepper to taste and chopped green onions if desired.