Hot & Sour stir fry sauce:
- 3/4 cup chicken broth or water
- 5 tbsp soy sauce
- 1 1/2 tbsp Worcestershire sauce
- 2 tbsp sugar
- 1 tbsp cornstarch
- 2 tbsp fresh grated ginger
- 2 tbsp minced garlic
- 1 tsp dried chili flakes
In a wok (I have a large cast iron wok, that I could never live without anymore...highly recommend picking one up for those who don't have one) or medium skillet heat 1tbsp of oil and add garlic, ginger and chili flakes. Heat until fragrant (about 15 seconds) . Add cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until sauce thickens. Remove from heat and pour into bowl.
- 3 x Pork chops, trimmed of fat and thinly sliced
- 3 x Carrots sliced on diagonal
- Onion sliced
- Rice or noodles
Heat oil in wok and cook veggies until desired tenderness, and then remove from heat and place off to the side. If you are doing carrots they will take some time if you want them soft so be patient. Try adding a small amount of water to the wok and covering to steam them for a few minutes.
Add pork slices to wok and cook until no longer pink.
Return veggies to wok with pork. Pour sauce over and mix well.
Serve over rice or noodles.
We have this over noodles, but it is equally delicious over rice. Try different veggies such as bean sprouts, and pea pods.
Enjoy! Tune in tomorrow of Hubby's father's Day cake!