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
pork chops or pork cutlets, sliced into strips
medium carrots, thinly sliced on an angle
celery stalks, thinly sliced on an angle
medium green bell pepper, thinly sliced
1 (8oz) can water chestnuts, sliced
2-inch piece fresh ginger, peeled and grated
cloves garlic, minced
serrano chile, thinly sliced
scallions, thinly sliced on an angle
cooked rice, for serving
Stir fry sauce
In This Recipe
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.