Last night’s dinner was Ryan’s stir-fry using pork. We didn’t mix any veggies into the stir-fry, itself, but you can put whatever you desire. It was really nice and porky, since we got nice tenderloins from the Japanese market.
It was basically a very simple recipe. Cut the pork in manageable strips, lightly salted and peppered. Then cover them with flour and fry in oil. We like to use grape seed oil. Brown the strips and lay them out on a plate with a paper towel on top. Then Ryan mixed the sauce of soy sauce, mirin, ginger, garlic, and reduced the sauce in a pan over high heat, stirring constantly. It will bubble and reduce into a thick thick sauce. Then, mix the pork and reheat until the pork is done and serve over rice.
The stir-fry results in delicious golden nuggets. I prefer this with pork tenderloin, but it’s great with chicken, as well. Feel free to mix in blanched crunchy string beans or broccoli. If you add more fresh garlic and We ate this with tons of rice and a side of left overs.
