I’m sure I’ve said it before but when I was a kid I didn’t eat Chinese food. We’d go out for Chinese because it was a favorite of my brothers and I’d eat crispy noodles and a dish of pineapple. That was it. I’m not sure what my problem with it was but I wouldn’t touch it.
Then in college I went to a Chinese buffet with my friends and was starving. They convinced me to try the General Tso’s Chicken. One bite and I was sold! I also tried the crab rangoons and chicken with broccoli that first time. Now when I go my husband has a hard time getting me to stop eating!
Since that day I’ve been making Chinese food at home at least once a week. Rice is a favorite of my husband’s so making a Chinese dish to go with it is easy to do. We often have stir fry as a way to use up excess veggies in our refrigerator but I like trying out different stir fry sauces when I can.
This most recent sauce is filled with ginger and avocado. Crazy right? When I think avocado I think Mexican so I wasn’t sure how this was going to play out. I made up the sauce as the recipe stated but I couldn’t resist adding in some soy sauce which really made it shine! The avocado is so creamy and the ginger is distinct in the sauce. I like the hint of sweetness from the honey which is balanced out with the lemon juice.
Pork Stir Fry with Avocado Ginger Sauce (adapted from Vegetarian Times)
2 inch piece of ginger, peeled and minced
1 avocado, peeled, seeded, and sliced
1 T. lemon juice
1 T. olive oil
2 t. honey
1/2 t.black pepper
3 T. light soy sauce
1 T. olive oil
4 boneless pork chops, cut into strips (about 1 pound)
1/2 red onion, thinly sliced
4 garlic cloves, minced
1 head broccoli, cut into florets
1 small head red cabbage, sliced into ribbons
2 T. sesame seeds
1. Put the ginger, avocado, lemon juice, olive oil, honey, black pepper, and soy sauce in a food processor. Pulse until smooth. Add in 2-3 T. of water to thin out the sauce. Put in a bowl and store in the refrigerator.
2. Heat the olive oil in a large skillet over medium heat. Add in the pork and stir fry for 6-8 minutes or until no longer pink.
3. Add in the red onion and saute for 5 minutes. Add the garlic cloves and broccoli and cook for 3 minutes. Add cabbage and cook for 3 additional minutes.
4. Stir in the avocado ginger sauce and heat for 2-3 minutes or until sauce is hot.
5. Serve over top of rice and sprinkle with sesame seeds.