Pork Stir Fry
2 tablespoons vegetable oil
½ small red onion, julienne (cut into thin strips)
1 red bell pepper, seeded, julienne very fine
3-4 Fresno chilies, seeded, julienne very fine
12 ounces pork loin, cut into thin strips
4 garlic cloves, minced
1 tablespoon peeled and grated ginger
2 tablespoons dry sherry, divided
2 tablespoons soy sauce, divided
1 tablespoon oyster sauce
1 tablespoon cornstarch mixed with 1 tablespoon warm water
1 teaspoon granulated sugar
1 package Udon or your favorite thin long noodles, cooked according to package instructions
Heat the oil in a wok or large sauté pan over high heat. Prepare to work quickly!
Add the onion and pepper to the pan, shaking the pan and stir frying quickly until just soft. Add the Fresno chili, pork, ginger and garlic. Keep stirring the vegetables until the pork is just cooked through and the vegetables are a little soft. Lower the heat to medium and add all liquid, stirring. Add the cornstarch slurry and toss to combine. When the sauce is shiny, nice and delicately thick, shut off the heat and taste for seasoning. Toss in some cooked noodles as desired and serve.
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