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Author Notes: I'd say this is far from a 10 on the spicy scale - just hot enough to make you feel alive, but it won't send you running for the milk. If you want it spicier, you could add a few dashes of Sriracha to the sauce. For a milder version: instead of slicing the serrano chile whole, cut in half lengthwise and remove the seeds and ribs, which contain the most heat. - Kitchenette
- chili, peanut, or other vegetable oil
- 3/4 pound pork chops or pork cutlets, sliced into strips
- 3 medium carrots, thinly sliced on an angle
- 2 celery stalks, thinly sliced on an angle
- 1 medium green bell pepper, thinly sliced
- 3/4 cup frozen peas
- 1 (8oz) can water chestnuts, sliced
- 2-inch piece fresh ginger, peeled and grated
- 2 cloves garlic, minced
- 1 serrano chile, thinly sliced
- 2 scallions, thinly sliced on an angle
- 1/4 cup cilantro, chopped
- 1 teaspoon sesame seeds
- 2 tablespoons soy sauce
- cooked rice, for serving
Stir fry sauce
- 1/4 cup soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon tahini
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1/2 cup water
- Marinate the pork in 2 tablespoons soy sauce while you prepare the rest of the ingredients. Once the produce is chopped, heat the wok or a large nonstick skillet over high heat until very hot. Combine the ingredients for the stir fry sauce; whisk until very well combined.
- Swirl 1 tablespoon oil in the wok to coat; add the pork. Cook, stirring occasionally, until no longer pink and slightly browned, about 3 minutes. Transfer to a plate with a slotted spoon.
- Add another tablespoon of oil to the wok if needed. Add the carrots, celery, and bell pepper; season to taste with salt and pepper. Cook, stirring occasionally until nearly cooked through, 2-3 minutes. Add the peas and water chestnuts. Add garlic and ginger, cooking until fragrant, 30 seconds to 1 minute. Add the chile, cook for an additional 30 seconds.
- Pour in the prepared sauce, stir, and bring to a boil. Lower the heat and let cook for a minute. Turn off the heat, add the scallions, cilanto, and sesame seeds. Serve over rice.