California Farm Ginger Pork Stirfry

Name: California Farm Ginger Pork Stirfry
Total time: 900 s
Yield: 2 people, 4 dinners
Cuisine: American
Ingredients: 2 boneless porkchops, julienned, 64 strips; 1 finger fresh ginger, julienned, 32 strips; 1 red onion, shaved, 32 strips; 3 garlic cloves, minced; 1 bruised fresh lemon grass stalk; 1 nest mung beans; 1 cup water to clean; 1 cup water to cook; 1/2 cup soy sauce; 4 Tbs lemongrass oil; 1 cup carrot, julienned, 32 strips; 1 cup napa cabbage, julienned, 32 strips; 1 celery stalk, julienned, 16 strips; 1 cup mushrooms, julienned, 32 slices; 1 cup fennel, julienned, 32 rings; 1 tomato, slivered, 16 pieces; 1 fresh farm egg per dinner; 1 Tsp hot pepper sauce

Hobby Horseman @HobbyHorseman

California, United States

Fresh vegetables, fresh ginger, garlic, onion. Lemon grass, fresh pork, all slivered thin like the mung bean fresh noodles, stirfried in lemon grass oil and soy sauce, a meal in minutes. Topped with fried egg with hot pepper sauce.

#CA2025

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

15 minutes

2 people, 4 dinners

2boneless porkchops, julienned, 64 strips
1finger fresh ginger, julienned, 32 strips
1red onion, shaved, 32 strips
3garlic cloves, minced
1bruised fresh lemon grass stalk
1nest mung beans
1 cupwater to clean
1 cupwater to cook
1/2 cupsoy sauce
4 Tbslemongrass oil
California Farm Lemon Grass Oil Confit
1 cupcarrot, julienned, 32 strips
1 cupnapa cabbage, julienned, 32 strips
1celery stalk, julienned, 16 strips
1 cupmushrooms, julienned, 32 slices
1 cupfennel, julienned, 32 rings
1tomato, slivered, 16 pieces
1fresh farm egg per dinner
1 Tsphot pepper sauce
California Farm Hot Red Pepper Sauces: Sambals
Equipment: wok with lid, chinese cleaver
Cost: pork $2, vegetables $1, mung beans 25 cents, eggs 80 cents, other 20 cents, $1.06 per dinner

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Steps

15 minutes

1

Heat dry wok, pour cup of cold water in when very hot to sanitize and remove any odors or flavors, bring to boil, pour off, dry, add fresh water, add mungbeans, stir till soft, drain, dry wok.
2

Heat wok, add lemongrass oil, add fragrant vegetables first: bruised lemon grass, slivered ginger, minced garlic, red pepper sauce, then pork. Stirfry till fragrant.
3

Add hard vegetables next: celery stalk, carrots, fennel. Douse with 1/4 cup soy sauce, lid on till soft, few minutes.
4

Soft vegetables next: mushrooms, tomatoes, green cabbage, onions. Douse with 1/4 cup soy sauce. Lid on, few minutes till soft.
5

Remove lemon grass stalk. Add steamed mung bean noodles, stir and mix well till sauce is absorbed by the mung beans, serve with fried egg on top with dab of hot pepper sauce. Reheats well.
6

Heat empty wok, pour cup of cold water in wok, scrub clean, pour off the water, dry. Coat wok with few drops of oil. Store with lid on.

Linked Recipes

California Farm Lemon Grass Oil Confit

California Farm Hot Red Pepper Sauces: Sambals

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on May 05, 2025 22:53

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.