Garlic Ginger Pork Stir-Fry

Ingredients

Stir-Fry Sauce

• 1 C beef broth
• 2 Tbs cornstarch
• 3 Tbs light soy sauce
• 2 tsp dark soy sauce
• 2 Tbs brown sugar
• 1 tsp sambal oelek chili paste
• 11⁄2 tsp fresh grated ginger
• 1⁄4 tsp red pepper flakes

Stir-Fry

• 1 lb boneless pork chops, sliced thin against the grain
• 2 Tbs vegetable oil, divided
• 4 cloves garlic, minced
• 11⁄2 tsp finely minced fresh ginger
• 1 C snow peas
• 1⁄2 C shredded carrots
• 1 C mushrooms, sliced
• Drizzle of toasted sesame oil
• Minced cilantro, for garnish
• Chopped green onions, for garnish
• Crushed peanuts, for garnish
• 9–12 oz hokkein stir fry noodles (or udon or any)

Directions

Make the Sauce

1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauces, brown sugar, sambal oelek, ginger, and red pepper flakes; set aside.

Make the Stir-Fry

2. In a wok or large skillet, stir-fry pork in 1 tablespoon of oil over medium high heat for 2-3 minutes, until browned. Remove to a plate
3. In the same pan, add remaining 1 tablespoon oil, garlic and ginger, cooking for 30 seconds, then add stir-fry vegetables and cook until crisp tender.
4. Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened.
5. Add stir fry noodles and pork; heat through. Drizzle with sesame oil, then top with garnishes and serve.