Start the rice before the stir-fry and dinner will be ready in less than 30 minutes. Most green vegetables will work in this dish; for a less meat-heavy version, try substituting tofu for half the pork.
- 3 tablespoons soy sauce or tamari
- 1 tablespoon oyster sauce
- 2 tablespoons mirin, sake or dry sherry
- 2 teaspoons rice wine vinegar
- 2 teaspoons sriracha or similar hot sauce, adjust as needed to suit your taste
- 1 tablespoon high-heat oil, such as canola, peanut or safflower
- 2 cups chopped vegetables, such as asparagus, green beans, broccoli or edamame beans
- 1 pound ground pork
- 3 cloves garlic, finely chopped
- 1-inch piece gingerroot, peeled and finely chopped
- 2 green onions, thinly sliced
Whisk together the soy and oyster sauces, mirin, rice wine vinegar and sriracha in a small bowl; set aside.
Prep and gather remaining ingredients, and place next to the stove top.
Heat a wok or large skillet over high heat. Add oil and when it starts to shimmer, add the vegetables. Stir-fry until slightly charred but still crisp, 3 to 5 minutes, depending on the vegetable.
Transfer vegetables to a bowl and return wok to high heat. Add pork, garlic and ginger and stir-fry until pork is no longer pink and is cooked through, about 5 minutes. Return the vegetables to the wok, add green onions and pour in the sauce. Stir to combine all ingredients, remove from the heat and serve with steamed rice.
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