Recipe by Not-2-Sweet
I fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection--and it was never on the takeout menu. When I inquired about it, they didn't understand what I was talking about. I spent years searching high and low for a recipe. The sauce at first tastes sweet, but then it turns hot...so, so good. I had to have that magic formula..I finally found it! Sweet and spicy fans--this is to die for! UPDATE: I made this again and I wanted a little more fire to it. I added About a tbs or so of "chili garlic sauce" it comes in a little red jar with a green top and has a picture of a rooster on the front, its made by "huyfong foods" and it's in the asian section. This really made the dish especially good! It added not just heat but some really good flavor. I'll be making it this way from now on!
Top Review by Slim PA
This is an excellent option for a half a pork loin! I needed to avoid some of the heat for milder tastes in the family so I used 2 dried chiles and no Sriracha (although personally I adore the stuff and think the dish would be awesome with it). I doubled the sauce and it seemed about right for how I served it (with steamed rice). I used 4 cups of frozen Asian veggies (broccoli, baby corn, water chestnuts, etc.) and sauteed per package instructions before continuing with the recipe directions #14 and up. The type of vinegar wasn't specified so I used cider vinegar... the sauce had a bit more tang than I would have preferred so next time I think I'll try rice wine vinegar. When I do I'll update this review. All in all, an excellent dish that is a permanent addition to my cookbook. Thanks Bethany for sharing! Update 4-27: Rice Wine Vinegar was perfect, love this recipe!
- 4.92 ml cornstarch
- 1.23 ml salt
- 0.25 ml white pepper
- 14.79 ml dry sherry
- 340.19 g boneless lean pork, cut in bite-sized pieces
- 66.55 ml oil
- 473.18 ml assorted fresh vegetables, cut up
- 2 garlic cloves, minced
- 4.92 ml minced fresh ginger
- 4 small dried hot chili peppers
- 14.79 ml huy fong chili-garlic sauce (optional)
- 14.79 ml sugar
- 14.79 ml vinegar
- 14.79 ml dry sherry
- 29.58 ml soy sauce
- 44.37 ml chicken broth or 44.37 ml water
- 9.85 ml cornstarch
Directions See How It's Made
- In bowl, combine first four ingredients.
- Add pork, and stir in 1 1/2 tsp of the oil to coat.
- Let stand for 15 minutes.
- Stir together ingredients for sauce, set aside.
- Heat a wok over high heat.
- Add 2 tbs oil.
- When oil begins to heat add garlic, ginger and chili peppers.
- Stir once.
- Add pork and stir fry until lightly browned,about 4 minutes.
- Remove from pan.
- Add remaining oil to pan.
- Add veggies.
- Stir fry until crisp tender.
- Add pork and sauce to pan.
- Stir in some chili garlic sauce if desired.
- Cook until thickened.
- Serve with rice.