Ginger Garlic Pork Stir Fry
3 cups water
1 1/2 cups Jasmine Rice
1/2 teaspoon salt
Bring water and salt to a boil in a medium to large sauce pan. Add rice, stirring briefly. Return to boil for 1 minute. Reduce heat to simmer, cover and cook for 15-20 minutes. Rice should have absorbed all the water and be light and fluffy. Keep warm while you cook the stir fry.
3 1/2 teaspoon vegetable oil – divided
12 ounces boneless pork loin – cut into strips
1/4 cup tempura batter powder
1/4 teaspoon black pepper
1/4 teaspoon sesame seeds
1/8 teaspoon dried ginger
1/4 teaspoon garlic powder
2 cloves garlic – minced
1/2 teaspoon fresh or frozen ginger – minced
1/2 cup green bell pepper – about 1/4 medium pepper
1/2 cup red bell pepper – about 1/4 medium pepper
1/2 cup julienned carrot
1/2 cup thinly sliced zucchini
2 tablespoons reduced sodium soy sauce
1/4 cup Hoisin Sauce
1/4 cup water
1 egg – beaten
Place tempura batter, black pepper, ginger powder and garlic powder into small zip top bag. Gently shake to mix. Add pork strips and shake until all strips are coated. Shake off excess coating.
Place large saute pan over medium high heat. Add 3 teaspoons oil to hot pan. Place strips of pork into hot pan being careful not to crowd. Allow pork to cook for 2-3 minutes before turning to brown on all sides. The tempura powder will make the pork strips crispy as they cook. Continue to cook for 3-4 minutes until pork is no longer pink. Add all the vegetables, minced garlic and ginger. Cook for 4-5 minutes stirring occasionally until vegetables are crisp tender. Add soy, hoisin and water. Stir to combine.
In small non-stick pan, place 1/2 teaspoon oil over medium high heat. Scramble egg and place in hot pan tilting to allow egg to run slightly up the edges of the pan to make a very thin omelet. Cook for 1-2 minutes until egg is set. Using a rubber spatula carefully lift omelet and flip to cook the other side. Remove from the pan and cut into long strips.
Divide hot rice between 4 warm plates. Top with Stir Fry and egg strips. Serves 4.