Recipe by Mom of picky eaters and vegetarians
Very easy and yummy! I buy a whole pork loin then cut it up into meal-size pieces, wrap each piece in wax paper and stick it all in a freezer bag. This time I had pre-sliced one piece into strips, so it was really easy to thaw the package in the microwave and make this dish quickly. Also, if you store your ginger root in the freezer it is easy to grate with a serrated knife or a vegetable peeler. If you cannot find mirin, you can substitute dry sherry or orange juice.
- 2 tablespoons canola oil
- 1 lb boneless pork loin (cut into strips)
- 2 heads baby bok choy
- 2 carrots (sliced)
- 1⁄4 cup shoyu (or soy sauce)
- 1 tablespoon mirin
- 1 garlic clove, pressed
- 1 teaspoon ginger, grated
- 1⁄2 teaspoon red pepper flakes
- 2 tablespoons cold water
- 1 tablespoon cornstarch
Directions See How It's Made
- In a small bowl mix the shoyu, mirin, garlic, ginger, and red pepper flakes. Set aside.
- Heat the oil in a wok on high heat.
- Stir-fry the pork strips for 2 minutes.
- Add the carrots and bok choi and stir-fry another 2 - 3 minutes.
- Pour the shoyu mixture on top and stir-fry another minute.
- In a small cup, mix the cold water with the cornstarch and pour mixture into the wok.
- Stir-fry for 1-2 minutes, then remove from heat.
- Serve over cooked noodles. I recommend soba noodles or whole-wheat fettucine.