p3t3’s Fucking Delicious Stir-Fry

Sauce
1/2 cup Orange Juice
1/4 Tamari or Soy Sauce (tamari is better but if you’re like me and live in an area where you can’t get tamari without a trip to the asian market soy will work fine)
4 Large cloves minced or pressed garlic
3 tsb grated fresh ginger
zest from one orange
1/2 tsp black pepper
2 tsb honey
2 tsb Mongolian Fire Oil
1 tsb cornstarch

Combine first 7 ingredients. Whisk into a bowl with cornstarch. Set aside. For less spicy stir fry, substitute sesame oil for all or half of the Mongolian Fire Oil.

Stir-Fry
1-1.5 lb pork loin cut into 1/2 inch cubes
1 tsb cooking oil
1 tsb garlic chili paste
1 can bamboo shoots
1 can water chesnuts
1 head broccoli chopped into bite sized pieces
4 stalks bok choi chopped
1/2 package fresh sliced mushrooms
1 cup bean sprouts
1/3 package rice sticks or pad-thai noodles

*before chopping vegetables, place rice sticks in warm water to soak

In a large wok add cooking oil, pork loin and garlic chili paste. Cook over medium high heat until pork is cooked through. Add water chesnuts and bamboo cook for an addtional minute. Lower heat to medium and add all vegetables. Whisk sauce briefly then add to wok. Stir thoroughly making sure that you coat all the vegetables evenly. Raise heat to high and cook until vegetables are nearly done. Drain rice sticks and add to wok. Stir 2-3 minutes or until noodles and vegetables are done.

Alternately skip all steps involving rice sticks and serve over white rice.

I”d imagine this could be converted into a tasty pad thai recipe fairly easily by doing the following. Drop the honey, broccoli, and water chesnuts and add 2 chopped scrambled eggs, 1/4 cup of chopped peanuts and use the full package of pad thai noodles. I haven’t
tried this yet so its possible you might need to make a wee bit more sauce so you get good coverage on the noodles. If you attempt this variation leave a comment here and let me know how it turns out!

Now, I don’t mind if you want to repost this recipe, but if you do, please make sure you give me credit, and don’t change the name!

UPDATE 01-08-06: This was so tasty we decided to make it again today. This time I decided to add orange zest to the sauce. It really opens up a new level of flavor so I’ve updated the recipe to include it.