I love the flavors of Asian cuisine. There is a belief in many Asian cultures that you need to balance your food with many different flavors and textures. However, it was only in the past few years that I have tried Korean food. I was surprised to find that Korean food has one of the most complex tastes of any cuisine I have tried so far. Yet they achieve those complex tastes through relatively simple methods. I developed this recipe as a way of introducing people to the complex tastes of Korean cooking but in a way that is familiar to most of us.
To start with you will need the following ingredients
one and a half pounds of cubed pork
1 1/3 cup soy sauce, divided
two teaspoons prepared ginger and garlic blend
two tablespoons honey
two tablespoons sesame oil
one teaspoon crushed red pepper flakes
One medium onion sliced
two small zucchini, cut in half and sliced
one package of sliced mushrooms
one package premium stir fry vegetables, thawed
one cup wasabi-say almonds
two cups chicken broth
one tablespoon corn starch
one tablespoon cold water
two tablespoons vegetable oil
You are going to start by marinading the pork overnight. To make the marinade combine 2/3 cup soy sauce, the sesame oil, garlic/ginger blend, honey, and crushed red pepper flakes. Mix them well together and then add the pork in a sealed container overnight. In a large frying pan or a wok heat the oil. Drain off the marinade from the pork and add it to the hot oil. Stir fry the pork until it is brown and starting to develop a crust on the outside of the meat. Add the sliced onion, zucchini, and mushrooms and cook until the vegetables are crisp-tender. Add in the stir fry vegetables and cook until they are warmed through. Add the chicken broth and the remaining soy sauce and bring the liquid to a boil. Combine the corn starch and cold water and mix into a slurry. Drizzle the corn starch mixture into the pan and stir until the sauce thickens. Add the almonds and stir to incorporate them completely with the meat and vegetables. Serve the stir fry over hot cooked rice.
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