Japanese Recipe for Miso Pork with Snow Peas and Water Chestnuts
INGREDIENTS- 3/4 lb pork loin (sliced thin)
- 1 tbsp chicken or pork stock
- 1/4 tsp salt
- 1/2 Japanese seven-spice powder
- 1 tbsp cornstarch
- 1 1/2 tsp light soy sauce
- 1 tbsp vegetable oil
- 3 ginger slices
- 1 carrot (sliced thin)
- 1/4 cup chicken or pork stock
- 1/2 lb snow peas (cleaned & trimmed)
- 8 to 10 water chestnuts (sliced thin)
Ingredients for Sauce - 1 tbsp red miso paste
- 2/3 cup chicken or pork stock
- 2 tsp cornstarch
TIP: If possible, choose fresh water chestnuts as they are far superior in texture and taste than canned ones. Look for shiny and hard ones that you can peel with a sharp knife then place the fresh ones in cold water with a hint of lemon to prevent them from going brown. However, if you cannot find fresh water chestnuts, use the can ones instead.
Image of Miso Paste
- In a bowl, combine the pork loin with 1 tbsp chicken or pork stock, 1/4 tsp salt, Japanese seven-spice powder and 1 tbsp cornstarch
- Mix everything well then set aside for about 15 mins
- In a bowl, combine the following sauce ingredients: red miso paste, chicken and pork stock, light soy sauce and cornstarch
- Mix well then set aside
- Heat oil in a large wok
- Add ginger and stir-fry it well (30 secs)
- Add the pork pieces and saute till lightly brown (2 mins)
- Reduce heat and add the sauce ingredients and cook till sauce becomes thick (2 mins)
- Remove pork and sauce, set aside
- In the same wok, add the slices of carrots and stir-fry till soft (1 min)
- Add the snow peas and water chestnuts and stir-fry till vegetables become crisp-tender (2 mins)
- Add in the pork mixture, stir till everything become warmed through and serve immediately
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