Spicy Hunan Stir-Fry Sauce
Equipment
- 1 Wok skillet
Ingredients
Spicy Hunan Stir-Fry Sauce (enough for one stir-fry):
- 1 cup chicken broth
- 1/2 cup Shaoxing rice wine
- 1/4 cup Pixian douban jiang paste spicy bean paste
- 4 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 4 tablespoons granulated sugar
- 2 tablespoons Hoisin sauce
- 1 tablespoon sambal chili paste may sub sriracha
- 1 tablespoon toasted sesame seeds
- 2 tablespoons cornstarch
Hunan Pork and Marinade:
- 1 pound pork tenderloin cut into thin strips
- 3 tablespoons Shaoxing rice wine
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon dark toasted sesame oil
Vegetables for Stir-Fry:
- 1/4 cup julienned bamboo shoots
- 4 scallions chopped
- 2 ribs celery sliced
- 2 carrots julienned
- 1 onion chopped
- 1 green pepper sliced
- 1-1/2 cups mushrooms halved
- 1-1/2 cups broccoli florets
- 2 tablespoons peanut oil
Instructions
Spicy Hunan Stir-Fry Sauce:
- Mix ingredients together and briefly heat until lightly thickened; refrigerate up to one week. Or just stir up without heating if you intend to use it right away.
Hunan Pork:
- Slice pork for stir-fry and marinate for 6 hours or overnight.
- Heat half the oil in wok and add pork with marinade; stir-fry until cooked through then set aside and wipe out the wok.
- Add the remaining oil and stir fry the vegetables until crisp-tender; add the pork back in along with the stir-fry sauce.
- Continue cooking until sauce thickens, 1-2 minutes.
- Serve with rice if you prefer.
Notes
From the kitchen of palaablepastime.com
Nutrition
Calories: 481kcalCarbohydrates: 42gProtein: 31gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 74mgSodium: 2571mgPotassium: 919mgFiber: 4gSugar: 22gVitamin A: 5419IUVitamin C: 47mgCalcium: 85mgIron: 3mg
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