This one is a classic of Chinese takeout menus everywhere. It consists of long, thinly sliced pieces of pork, and a bunch of other similarly cut veggies in a spicy sauce, and it is excellent!
It’s normally served with white rice, we decided to go wild and use green tea noodles. While the side dish we are about to suggest represents flavours of a very different Asian cuisine (Korean), our Edamame Kimchi Dumplings would go nicely with this dish…and one day, we will make a truer Chinese takeout dumpling for the blog.
Or if you prefer, we have some other Homemade Takeout Recipes!
Time: 35 Minutes
Ingredients:
- Boneless Pork Loin Chop
- Celery
- Bell Pepper (colour of your choice…we used yellow)
- Carrots
- Mushrooms
- Vegetable or Peanut Oil
- Soy Sauce
- Corn Starch and Water
- Red Pepper Flakes
Method:
- Get ready, because it’s prep time!
- Julienne your celery, pepper, and carrots (or use pre-shredded carrots since you’ve got a lot of prep to do and don’t want your arm to fall off)
- Slice your garlic, mushrooms, and onions thinly
- Slice your pork thinly, and then julienne those slices so that you have long, skinny cuts of pork.
- Heat some oil in a large pan or wok, and when it’s hot, add your celery, onions, and garlic. Allow to sautee for a few minutes.
- Add your mushrooms, carrots, and peppers, and stir to combine, and sautee for another few minutes.
- Lastly, add in your pork, and then sprinkle your red pepper flakes on, and pour some soy sauce in. Sautee for a few more minutes.
- As everything cooks, mix your corn starch and warm water together in a small bowl so that the corn starch completely dissolves. Then, pour it into your wok/pan, and stir to combine.
- When your veggies have softened nicely, and your pork is fully cooked, you’re done!
- Plate, devour, and enjoy!
