CRISPY PORK STIR FRY RECIPES

Steps:

• In a small pot, cook rice according to package instructions.  Meanwhile, pat pork dry with a paper towel and add to a medium bowl. Season with salt and toss with cornstarch until coated. In the bowl of a mini food processor, pulse garlic, anchovy, ginger, brown sugar, soy sauce, and pepper until blended; set aside. In a large skillet over medium-high heat, heat 1 teaspoon oil. Cook snow peas and bell pepper until tender, about 2 minutes. Transfer to a plate. Return skillet to high heat and add remaining 1 tablespoon oil. When oil is almost smoking, add pork. Cooked until no longer pink and crispy, about 5 minutes. Reduce heat to medium heat, then return vegetables and add half the sauce to the pan. Stir quickly to coat pork and vegetables in glaze. (Be careful—the sauce can burn due to the sugar.) Add remaining half sauce until you reach your desired sauciness.  Garnish with green onions and serve with steamed rice.

Steps:

• In a large mixing bowl, combine the pork strips, fish sauce, cornstarch, and black pepper. Mix until evenly incorporated.
• Cover and set aside in a chilled area. Allow to marinate for anywhere from 2 to 4 hours.
• Prepare your batter only when you’re about to deep fry your pork strips. Preheat your oil ready for deep frying, and a basket lined with paper towels.
• In a mixing bowl, combine all your ingredients for the batter. Whisk until smooth and thick.
• Working in batches, dip your pork strips into the batter and deep fry until golden brown and crispy, about 5 to 8 minutes per batch.
• Drain into your lined basket or plate and set aside.
• Dissolve your cornstarch in water until a slurry is formed. Set aside.
• Heat up your vegetable oil in either a deep skillet or wok over medium heat. Add ginger and garlic, then saute until translucent.
• Add chili flakes and saute briefly.
• Add honey, sugar, and soy sauce. Stir to combine, then bring sauce to a boil until the sugar has dissolved.
• Add your cornstarch slurry and stir to combine. Reduce sauce to a simmer, and continue simmering until the sauce has thickened slightly, no more than 5 minutes.
• Add your pork into the sauce, reduce heat to low, and toss to combine evenly.
• Continue simmering while stirring frequently until the sauce reduces and coats the pork strips, about 5 to 7 minutes.
• Add toasted sesame seeds and sesame oil. Toss to combine.
• Serve your pork teriyaki over rice, similar to a rice bowl. Garnish with leeks or green onions.
• Serve and enjoy!