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rice vermicelli pork loin chops rice flour broccoli water shiitake mushrooms garlic light soya sauce mirin nanami togarashi sugar drops chili oil cooking oil ginger
Viewed: 26 - Published at: 8 years agoIngredients
- 8 ounces rice vermicelli
- 2 -3 pork loin chops, cut into strips
- gluten-free rice flour, to coat
- 1 head broccoli, broken into flowerettes
- 2 tablespoons water
- 4 ounces shiitake mushrooms, cut into strips
- 2 garlic cloves, sliced very thin
- 14 cup light soya sauce
- 14 cup mirin
- 14 teaspoon nanami togarashi
- 1 tablespoon sugar
- 5 drops chili oil
- cooking oil, to stir-fry
- pickled ginger, to garnish
Method
- Prepare the rice vermicelli according to the package - usually it is added to boiling water and boiled for one minute, but some brands may vary.
- Mix the soya sauce, mirin, nanami togarashi, sugar and chili oil in a small bowl and set aside.
- Dredge the pork strips in the rice flour and prepare the broccoli, mushrooms and garlic for stir-frying.
- Heat wok, add some cooking oil and let it get hot, then stir-fry the broccoli until tendercrisp, about 3 minutes.
- Add 1 clove of the garlic and fry for about half a minute.
- Add 2 tablespoons water and stir until water is absorbed.
- Remove broccoli from the wok and set aside.
- Add some more oil to the wok and heat, then add the shitake mushrooms.
- Do not stir-fry the mushrooms though, just brown all over.
- Remove the mushrooms from the wok and add to the broccoli.
- Add some more oil to the wok, heat, then add the pork and stir-fry until done.
- Shortly before it is done, add the other clove of garlic to fry with it.
- Remove and add to the broccoli and mushrooms.
- Pour the sauce into the wok and reduce for 2-3 minutes to thicken and intensify.
- Add the broccoli, mushrooms and pork back to the wok, stir and heat through.
- Serve over the rice vermicelli, and garnish with some pickled ginger.
