asian
cabbage
chives
dinner
green beans
lunch
pork loin
rice
scallions
sherry
take-out
tenderloin
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing 5-Spice Pork Stir-Fry

5-Spice Pork Stir-Fry

How to Make a Sicilian Negroni | John Cusimano

When to Use Black Pepper vs White Pepper, According to Rach

Former Pittsburgh Steelers Coach Bill Cowher on Ben Roethlisberg…

Deals From MorningSave: Wrinkle-Fighting Device, Luxe Sheet Mask…

How to Make Veal or Chicken Marsala Melts | Rachael Ray

Healthy Snack Ideas That Are Made In Minutes + Keep You Full for…

How to Make Healthy Turkey Chili | Dr. Ian Smith

Therapy Golden Retriever Has the CUTEST "Taste Testing" Skill & …

How to Make Beef Steaks with Za'atar Dressing, Roasted Tomatoes …

How to Make Chile Rellenos | Rachael Ray

How to Make a Jalapeño Pickle Roll Dog | Chef Justin Sutherland

How to Make Crispy Fish Tacos with Sriracha Mayo and Spicy Coles…

Michael Strahan Reveals What He Was Thinking During His Journey …

How to Make Instant Pot Buffalo Chicken Chili | Jeffrey Eisner

How to Make Hot Turkey Sandwiches with Sausage and Cornbread Stu…

How to Make Capon's Tailgating Meatball Hero Bar |  Chef Josh Ca…

How to Make a Chocolate Chip Cookie Cake | The Hutch Oven's Emil…

How to Make Former NY Giant Rashad Jennings' Sliders With Bacon,…

How to Make an Elvis Banana Bread Sandwich | The Potash Twins

Ingredients

  • 1 pound trimmed pork loin or tenderloin
  • 3/4 cup chicken stock
  • 3 tablespoons Hoisin sauce
  • 3 tablespoons mango chutney, preferred brand Patak’s
  • 2 tablespoons Tamari (gluten-free soy sauce)
  • 1 teaspoon Chinese five-spice powder
  • 2 slices ginger root
  • 1 teaspoon (for mild spice) to 1 tablespoon (for very spicy) Sambal Olek or other hot chili paste or sauce
  • Salt and pepper or Szechuan pepper
  • 3 to 4 tablespoons peanut oil or other high-temp/stir fry oil
  • 1 3/4-pound package trimmed green beans, halved on bias
  • 1 large white onion, quartered and sliced
  • 1/2 small white cabbage, cored and chopped into about 3/4-inch, bite-sized pieces
  • 4 cloves garlic, sliced or chopped
  • 1/3 cup dry sherry
  • 2 teaspoons toasted sesame oil

Yield

Serves: 4

Preparation

Place the pork (wrapped in plastic) in the freezer for a few minutes to firm it up for slicing. 
 
Place stock, Hoisin, chutney, Tamari, five-spice, ginger and chili paste in a small pot. Bring to a low boil and simmer to condense and combine flavors.

 
Remove pork from the freezer and slice into thin strips/bite-size thin pieces.
 
Heat a large, round-bottom pan over high heat with oil, 2 turns of the pan.  Brown the pork in small batches and remove to a plate. Add more oil if necessary and stir-fry the beans and onions next, 3-4 minutes, until browned at edges and tender-crisp. Remove and reserve. Add additional oil if necessary and stir-fry cabbage 2-3 minutes; add garlic, salt and pepper, sherry and reserved green beans and pork. Remove ginger slices from sauce, add sauce to pan and drizzle with sesame oil. 
 
Serve pork over rice and garnish with sesame seeds and scallions.