I’m surprised at how much a lean cut of pork is versus chicken. I made this one with pork, but it can be done exactly the same way with chicken. I decided to put the pork chops on the grill first, to impart some extra flavor, before the stir-fry.
- 1 1/4 pounds pork chops
- 1 teaspoon sesame oil
- 1 tablespoon Gochujang seasoning or similar spicy seasoning
- 1 tablespoon canola oil
- 1 medium onion diced
- 2 tablespoons ginger grated
- 4 garlic cloves grated
- 1 serrano pepper diced
- 1 tablespoon sesame seeds
- 2 tablespoons ponzu
- 1 tablespoon fish sauce
- 1/3 cup chicken stock
- 1 cup Thai basil leaves
- Keep pork chops whole with fat on. Brush with sesame oil on both sides, and rub seasoning on both sides. Grill over medium-high flames for about 2 minutes per side...just enough to get a char.
- Remove from heat, and allow chops to rest for at least 5 minutes. Cut into equal-sized chunks and set aside.
- Add canola oil to a medium-high heat wok. Cook onions until softened, about 5 minutes. Add garlic, ginger, sesame seeds, and peppers, and heat for another minute while stirring constantly to prevent burning.
- Add ponzu, fish sauce, chicken stock, and pork. Scrape up everything in the pan, and heat for another 5 minutes, stirring frequently.
- Lower heat to medium-low. Add basil leaves, and stir thoroughly to coat. Simmer for another 5 minutes. Serve over rice.