Stir Fry Sauce
- 1cup beef broth (reduced sodium is best)
- 2Tbsp cornstarch
- 3Tbsp light soy sauce
- 2tsp dark soy sauce (optional but recommended)
- 2Tbsp light brown sugar
- 1/2 – 1tsp sambal oelek chili paste
- 1 1/2tsp fresh ginger – grated
- 1/4tsp crushed red pepper flakes (reduce amount or omit for a much milder dish)
- 1 boneless pork chops, sliced into thin strips against the grain – (about 1/4″ thick)
- 2Tbsp vegetable oil, divided
- 4cloves garlic, minced
- 1 1/2tsp finely minced fresh ginger
- 1cup snow peas
- 1/2cup shredded carrots
- 1cup mushrooms, sliced
- drizzle of toasted sesame oil
- minced fresh cilantro, for garnish
- chopped green onions, for garnish
- crushed peanuts, for garnish
- 8 – 12oz hokkein stir fry noodles (udon or other stir fry noodles will work as well) – (optional)
Make The Sauce
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauces, brown sugar, sambal oelek, ginger, and red pepper flakes; set aside.
Make The Stir Fry
In a wok or large skillet, stir-fry pork in 1 Tbsp oil over MED HIGH heat for 2-3 minutes, until browned. Remove to a plate.
In the same pan, add remaining 1 Tbsp oil, garlic and ginger, cooking for 30 seconds, then add stir-fry vegetables and cook until crisp tender.
Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened.
Add stir fry noodles and pork; heat through. Drizzle with sesame oil, then top with garnishes and serve.