If you haven’t got a wok, use a large frying pan. I’m not a fan of the non-stick electric woks. I prefer simple stainless steel that you must oil so it won’t rust.
2 ¾ lbs. Pork Loin (silver skin and fat removed)
2 Tbsp. Olive Oil
1 medium Onion, thinly sliced
2 cloves Garlic
1 Tbsp. fresh Ginger, chopped
2 Tbsp dark Soy Sauce
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1 Jalapeno de-seeded & de-veined (unless you’re a heat freak, then keep it all)
2 cups Chicken Broth (homemade or low sodium)
Slice the pork as thinly as you can. Heat oil in wok and toss in pork. Remove the meat once it’s browned a bit. Pork can dry out quickly so don’t over cook it. Toss in the onions and cook until translucent, then add everything else. Heat through and serve over rice. If you’re on a carb-free diet, serve over shredded lettuce.
Optional; Toss on chopped Green Onions for garnish. Serves 4.
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