This flavour knocked it out of the park, especially considering how quickly it all comes together! Put your rice on, throw the pork in the pot and stir fry some vegetables while the pork cooks. Presto – you’re done. I think this one might go on regular rotation.
2 lbs pork tenderloin, cut in bite size pieces
2 tbsp vegetable oil
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp sesame oil
1/2 cup soy sauce (I prefer low sodium soy sauce)
3 tbsp raw sugar
1 tbsp chili garlic sauce
1 tbsp gojuchang (Korean chili rice pepper paste)
2 tbsp Thai sweet chili sauce
1 1/2 cup water
thinly sliced green onions
toasted crushed peanuts
Saute pork pieces in saucepan with the vegetable oil, just until lightly browned. While that is happening, stir the rest of the ingredients together and pour over the pork. Bring to a boil. It looks like a lot of liquid but don’t worry, it will reduce and coat the pork with a shiny sticky glaze.
Once the liquid has come to a boil turn the heat down to a simmer and allow the pork to cook for about another 30 minutes, uncovered, until it is tender and the sauce has reduced somewhat.
Garnish wth the green onions and peanuts. Serve with rice and vegetables sautéed in garlic and ginger.
I haven’t tried anything other than the pork, but I imagine it would be just as good with chicken or beef – or even tofu if you are looking for a vegetarian option.
This makes for a quick and easy dinner, using one skillet (or wok), and just involves a bit of chopping. As always, please please, taste your marinade before adding cornstarch. If you don’t smack your lips and say yum yum, try adjusting. Maybe you like it spicier? – add chile flakes. Maybe you like it more tart? – add lime. Any dish that has Thai in the title should be well balanced, with salty, sweet, spicy & sour in perfect harmony. Once you get that perfect balance add the corn starch.
1 lb boneless pork loin, cut into strips
4 tablespoons hoisin sauce
4 tablespoons soya sauce (reduced sodium)
4 tablespoons fresh squeezed lime juice
1 tablespoon honey
1 1⁄2 teaspoons cornstarch
1 1⁄2 teaspoons sesame oil
1/4 – 1/2 teaspoon crushed red pepper flakes
8 ounces rice noodles
2 teaspoons vegetable oil, divided use
carrot, sliced 1/8 inch thick
1 sweet red bell pepper, seeded and cut into thin strips
2 cloves garlic, minced
1 tablespoon ginger, minced
8 ounces mushrooms, sliced
bamboo shoots (optional)
water chestnuts (optional)
Realistically – – – all the vegetables are optional, use whatever you like, just make sure you have a good assortment of color and crunch.
Combine hoisin sauce, soy sauce, lime juice, honey, cornstarch, sesame oil and red pepper flakes. Remove enough just to cover pork and place in bowl.
Add pork, marinate while preparing pasta and vegetables or up to overnight.
Cook (or soak) rice noodles according to package directions, drain.
Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic & ginger for 1-2 minutes.
Add vegetables and saute until crisp-tender (about 5 minutes).
Remove vegetables from skillet and keep warm.
Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
Remove pork, keep warm and stir in remaining marinade to skillet. Cook until bubbly so the cornstarch is cooked through and thickens.
Return pork & vegetables to skillet, add rice noodles, heat through and serve.
Garnishes: sliced green onions, toasted and chopped peanuts and roughly chopped cilantro.
This dish works equally well if you want to make it a vegetarian dish, or decide to change up the protein, try:
sliced chicken thighs
We like rice noodles, but you could easily use any type of pasta you have on hand like chinese egg noodles or spaghetti noodles.
Lightly rub chicken breasts with lemon juice and a wee bit of olive oil. Combine all the spices and sprinkle over the chicken, allow to rest for a bit.
Melt butter in large skillet over medium heat. Increase heat to medium high and add chicken breasts – turning often until they are browned – about 5 minutes. Turn heat down to medium again and cook for a further 7 minutes, until chicken is just barely cooked through. Remove chicken to a warm serving platter and keep warm.
Increase skillet heat to high, add whipping cream and whisk continuously until sauce has reduced enough to be thick and glossy. Remove from heat and add capers. Season to taste with salt and pepper. (add any juices that have run out of the chicken)
Spoon over the chicken breasts, garnish with parsley, lemon slice and serve over a bed of herbed noodles.