Ginger Pork Stir-Fry
with Rice and DIY 'Togarashi' Japanese Seasoning- Soy
- Sulphites
- Wheat
- Sesame
You're going to fall head over heels for this DIY Japanese Togarashi spice blend. It's the perfect topper to this sticky and sweet teriyaki pork!
Ingredients
340 g
Pork Strips
227 g
Snow Peas, trimmed
10 g
Garlic
30 g
Ginger
1 tsp
Japanese Spice Blend
Ā½ cup
Basmati Rice
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1.5 tbsp
Honey
Ā½ tbsp
Cornstarch
(Contains: Sulphites)
1 tbsp
Black Sesame Seeds
(Contains: Sesame)
0.13 tsp
Chili Powder
Ā½ unit
Nori Seaweed
(Contains: Sesame)
Not included in your delivery
2 tbsp
Oil*
1 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Peel ginger using a spoon's edge ā you'll be able to maneuver around the knobbly bits more easily!
Wash and dry all produce.* In a covered medium pot, bring 1 1/3 cups water to a boil (dbl for 4 ppl). Meanwhile, mince or grate the garlic. Peel, then mince or grate 2 tsp ginger (dbl for 4 ppl). Into a small bowl, crumble half the nori sheets into very small flakes (use the whole pkg for 4 ppl). Pat the pork dry with paper towels, then season with salt and pepper.
Add the rice to the medium pot with the boiling water. Reduce the heat to medium-low. Cook (still covered) until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, in another small bowl, combine the soy sauce, ginger, garlic, honey, 1/2 tbsp cornstarch (dbl for 4 ppl) and 1/4 cup water (dbl for 4 ppl).
Heat a large non-stick pan over medium-high heat. When pan is hot, add sesame seeds and crumbled nori to dry pan. Toast, stirring, until fragrant, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Add Japanese spice blend. Toast, stirring, until fragrant and seeds are golden, 2-3 min. Transfer to the empty small bowl. Stir in 1/8 tsp chili powder (dbl for 4 ppl). (NOTE: Reference the heat guide in the Start Strong).
In the same pan, add 1 tbsp oil, then the pork. Cook, stirring often, until golden-brown, 4-5 min. (TIP: Cook to a min. internal temp. of 71Ā°C/160Ā°F, as size may vary.**) (TIP: Don't overcrowd the pan; cook the pork in two batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to a plate and set aside.
Add the snow peas to the same pan. Cook, stirring often, until tender, 1-2 min. Add the soy sauce mixture from the small bowl and pork. Cook, stirring often, until the sauce is slightly thickened and pork is warmed through, 2-3 min.
Fluff the rice with a fork and season with salt. Add half the togarashi and stir together. Divide the rice between plates and top with glazed ginger pork. Sprinkle with the remaining togarashi.
