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Pork & Vegetable Stir Fry

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plate

Yield

Yield: 24

kikkoman products used:

ingredients

1/2 cup vegetable oil
8 pound pork butt, boneless, cut into 1 1/2-inch cubes
3 tablespoons fresh ginger, minced
2 2/3 cups Kikkoman Stir-Fry Sauce
1/2 cup dry sherry
4 teaspoons crushed fennel seed
2 pounds carrots, cut into 1-inch pieces
2 pounds mushrooms, quartered
4 bunches green onions, including tops, cut into 1-inch lengths, separating whites from tops
3 tablespoons cornstarch
hot cooked rice as needed

directions

In rondo or large sauté pan, heat oil. Add pork and ginger; brown pork on all sides. Drain off fat; add stir-fry sauce, sherry, fennel and 3 cups water to pan. Bring to a boil, reduce heat and simmer, covered, 45 minutes, stirring occasionally.

Add carrots; simmer, covered, 30 minutes. Add mushrooms and white parts of green onions; simmer, covered, 10 minutes or until pork and vegetables are tender. Stir in green onion tops; cover and cook 3 minutes longer.

Blend cornstarch and 1/2 cup water. Stir into meat; cook, stirring, 1 minute or until sauce boils and thickens slightly. Serve over rice.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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