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Ginger Pork Stir-Fry
with Rice and DIY 'Togarashi' Japanese Seasoning
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Strips
227 g
Snow Peas, trimmed
10 g
Garlic
30 g
Ginger
1 tsp
Japanese Spice Blend
½ cup
Basmati Rice
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1.5 tbsp
Honey
½ tbsp
Cornstarch
(Contains Sulphites)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
0.13 tsp
Chili Powder
½ 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 — 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 71°C/160°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.
