Spicy Pork Stir Fry

I’m having a tough time getting motivated for my weekly menu planning…it happens every year about this time, when I’m tiring of winter vegetables – and now that I’m trying to cook new things for the blog and all of my wonderful readers, my imagination needed a little stretching this week. I had a package of ground pork in the freezer from the farm share, and I had some leftover brown rice in the fridge – so something Asian needed to be created.

Our favorite Thai restaurant, Thai Spice, has a dish that one of us orders every time we go there – Ga Prow Kai, and if you’re in the neighborhood – stop by and order it. Their dish is a spicy, wok singed stir fry with ground chicken, chiles, mushrooms, onions, green beans and thai basil, served over rice with a fried egg on top. It’s amazing. This stir fry shares some of the same flavor profiles as Ga Prow Kai, but you really can’t get the intense heat of true wok cooking on an electric stove. This dish is more Ga Prow Kai’s humble cousin than a clone, especially with the addition of some citrus zest for a little zing. That said, it was a very good meal for a week night, and came together in a hurry.

Spicy Pork Stir Fry
Serves 4, serve with brown rice

1 lb ground pork
1 tsp oil
1 red bell pepper, sliced
1/2 onion, sliced
1 jalepeno, sliced
3 cloves garlic, minced
1 T grated ginger
1 cup frozen peas, thawed
1/2 cup chicken stock
3 T cooking sherry
2 T soy sauce
grated zest of one orange
drizzle of toasted sesame oil
chile sauce to taste
handful of basil, chopped
3 green onions, sliced

  1. Combine sherry, stock and ginger in a small bowl and set aside.
  2. Heat a large skillet over medium-high heat. When pan is hot, crumble the pork into the pan and brown, approximately 2-3 minutes. When pork is cooked through, pour it into a colander in the sink, so any fat can drain off. Set aside.
  3. Wipe out pan and return to heat and add 1tsp oil. When the oil is shimmering, add the bell pepper, onion and jalepeno. Saute until veggies begin to soften, 3-4 minutes. Add garlic to pan and stir. Add pork back into the pan, stir, and add the liquid. Stir and cook for another 2-3 minutes until the sauce reduces a bit. Add the peas, chile sauce, orange zest, sesame oil, basil and green onions, and cook for 1 more minute, until peas are heated through. Taste, and adjust seasoning. Serve over brown rice.

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