Aloha Friday Recipe: Ginger Pork with Rice

July 11th, 2008

6 slices of pork
1/2 c. bell pepper, sliced
1/4 c. round onion, sliced
1/4 c. carrots, thinly sliced
1 c. bean sprouts
1/4 c. chives, cut in 1″ long (optional)
2 tsp. ginger, grated
3 Tbs. sweet corn (canned)
2 Tbs. Japanese sake
1 Tbs. butter
2 Tbs. salad oil
1 bowl of steamed white rice
dash of salt and black pepper
1 clove Chinese parsley

Sauce
2 Tbs. shoyu
2 Tbs. mirin (rice wine)
2 Tbs. Japanese sake
1/2 tsp. sugar
1 tsp. Water

In a small pot, put sauce mix and bring to a boil, then cool off. In hot plate, cook sweet corn with butter. Turn off after sizzle. In frying pan, heat salad oil and 1 tsp. ginger. Add pork and season with salt and pepper. When pork turns white in color, add sake. Add bell peppers, carrots and round onions. Stir-fry until it gets a little soft. Add bean sprouts and chives. Add sauce and 1 tsp. ginger. After mixing with vegetable and pork turn off flame. On hot plate, add bowl of steamed rice and turn on flame. Pour over ginger pork with vegetables over rice until sizzles. Turn off flame. Top with Chinese parsley and serve.

From the Kitchen of: Chef Nobu Kawaharada & his wife Keiko of Oji-san