Time 1h20m Yield 4 Number Of Ingredients 6 Steps:
In a large bowl, mix together the ginger, soy sauce, sake and mirin. Add the sliced pork, cover, and marinate for about 1 hour. Heat the oil in a skillet or wok over high heat. Add the pork, and fry until brown. The pork should have a dark crispy look to it. Do not cook on low or medium heat, as the juices will not cook fast enough to get a crispy texture. Discard leftover marinade.
Time 20m Yield 4 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
Time 30m Yield 4 servings. Number Of Ingredients 14 Steps:
In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside., In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice.
Time 15m Yield 4 , 4 serving(s) Number Of Ingredients 9 Steps:
Mix ginger juice, sake, soy sauce, and sugar. Stir to dissolve sugar, then set aside. Heat half the oil in a wok. Fry the onions until they begin to brown. Then add the cabbage and bell peppers and fry until vegetables are softened and the color of the cabbage brightens. Remove vegetables from the wok and drain on paper towel. Add the other half of the oil to the wok and heat. Add the pork and stir-fry until cooked. Add the vegetables back to the wok and add the seasoning sauce from step 1. Stir to combine, and to reheat the vegetables. Serve immediately over rice.
Time 41m Yield 4 Number Of Ingredients 11 Steps:
Combine daikon radish, soy sauce, sake, sesame oil, ginger, garlic, and mirin in a large bowl. Add sliced pork; let marinate for 5 minutes. Heat vegetable oil in a wok or large skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Remove pork from marinade and add to the wok; cook and stir until evenly browned, 3 to 5 minutes. Pour in remaining marinade; cover and cook until bubbling, about 5 minutes. Season with salt and black pepper.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cut pork crosswise into 1/8-inch thick slices. Cut slices into 2-inch piwces. REmove hard center sections from cabbage leaves, if necessary. Cut cabbage into 1-inch squares. Mix soy sauce, ginger juice, sake, and sugar in a small bowl, stirring until sugar dissolves. Heat 1 tablespoons oil in a 10-inch skillet over high heat. Add pork and saute, stirring constantly, until pork is half cooked, about 3 minutes. Remove pork from pan and reserve. Add remaining 1 tbsp oil to skillet. Add cabbage and saute, stirring constantly, until almost tender, 1 to 2 minutes. Return pork to skillet; add soy sauce mixtre. Cook, stirring occasionally, until pork has finished cooking, 2 to 3 minutees. Serve immediately.
