Teriyaki Pork
"My co-worker, who spent a few years teaching english in Japan, demanded that I try this when I got my first wok. If you don't have access to an asian food store, you can order Nanami Togarashi (a Japanese chili pepper blend) from one of many mailorder places online. It's well worth the effort to get it as it really makes this dish. The pickled ginger really adds another layer to the flavor as well. I actually make it with salmon instead of pork most of the time, as well as double the sauce and add more broccoli and mushrooms. This is the meal that my wife requests the most often by far."
photo by Whipper
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
3
ingredients
- 8 ounces rice vermicelli
- 2 -3 pork loin chops, cut into strips
- gluten-free rice flour, to coat
- 1 head broccoli, broken into flowerettes
- 2 tablespoons water
- 4 ounces shiitake mushrooms, cut into strips
- 2 garlic cloves, sliced very thin
- 1⁄4 cup light soya sauce
- 1⁄4 cup mirin
- 1⁄4 teaspoon nanami togarashi
- 1 tablespoon sugar
- 5 drops chili oil
- cooking oil, to stir-fry
- pickled ginger, to garnish
directions
- Prepare the rice vermicelli according to the package - usually it is added to boiling water and boiled for one minute, but some brands may vary.
- Mix the soya sauce, mirin, nanami togarashi, sugar and chili oil in a small bowl and set aside.
- Dredge the pork strips in the rice flour and prepare the broccoli, mushrooms and garlic for stir-frying.
- Heat wok, add some cooking oil and let it get hot, then stir-fry the broccoli until tendercrisp, about 3 minutes. Add 1 clove of the garlic and fry for about half a minute. Add 2 tablespoons water and stir until water is absorbed. Remove broccoli from the wok and set aside.
- Add some more oil to the wok and heat, then add the shitake mushrooms. Do not stir-fry the mushrooms though, just brown all over. Remove the mushrooms from the wok and add to the broccoli.
- Add some more oil to the wok, heat, then add the pork and stir-fry until done. Shortly before it is done, add the other clove of garlic to fry with it. Remove and add to the broccoli and mushrooms.
- Pour the sauce into the wok and reduce for 2-3 minutes to thicken and intensify.
- Add the broccoli, mushrooms and pork back to the wok, stir and heat through.
- Serve over the rice vermicelli, and garnish with some pickled ginger.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hello, my name is Richard and I'm addicted to Tim Hortons coffee.
I'm a computer animator who has always enjoyed cooking. I was cooking on the stove unsupervised as young as 10. I especially became passionate about it after my wife bought an electric wok for me for Christmas a couple years ago, after which she demanded that I do all the cooking from then on. I immediately became a Food Network junkie and started filling up a 6' bookshelf with cookbooks and have been constantly challenging myself and absorbing as much culinary info as my feeble brain can absorb. I've recently been bestowed with the honor of cooking every holiday turkey for the entire family, so I guess I must finally be doing something right! Either that or they just hate cooking.
My most favorite Food Network chefs are "the Messiah" (Alton Brown), Tyler Florence, Michael Smith and Rob Rainford (of "Licence to Grill" - Canada's answer to Bobby Flay, minus the unbearable arrogance and recipes that I'd never bother to try). These guys have been a true inspiration and I've learned so incredibly much from them. Now I can say the same about many of the chefs here at 'Zaar!
