Pork Stir Fry with Chili Ginger Miso Sauce

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A few years ago  I went to the Big Summer Potluck.  It was a wonderful, relaxing weekend and I met a lot of great people and also got to try some new products.  One of the products I tried was Gourmet Garden.  I am loving their products.  They grow organic herbs, harvest them, and within 24 hours they are washed, chopped, blended, and packed into tubes.  This means they stay fresh for up to 3 months instead of a week or two like other fresh herbs.

At the Big Summer Potluck we were luck enough to receive 11 tubes of these fresh herbs so I wanted to put them into a delicious dish.  After looking at what I had, I wanted to make a Miso Chili Sauce using the ginger and chili pepper.  I had taken pork out for dinner so I stir fried it with the garlic.

I LOVED this sauce.  I wasn’t sure how it would turn out since I’ve never made it before, but somehow it came together and tasted great!  It’s slightly sweet from the miso and a little spicy from the chili pepper.  It pairs wonderfully with the fresh vegetables from my weekly CSA share and the pork chops.  I can’t wait to give this sauce a try with tofu!

Pork Stir Fry with Chili Ginger Miso Sauce (a Hezzi-D original)

4 pork chops, chopped into 1 inch pieces
1 zucchini, diced
1 head of broccoli, cut into florets
1 red bell pepper, chopped
1 green bell pepper, chopped
1 squash, chopped
1/2 onion, chopped
2 t. Gourmet Garden garlic
2 c. cabbage, thinly sliced
½ c. soy sauce
1 T. sugar
1 T. cornstarch
2 T. rice vinegar
2 t. Gourmet Garden Ginger
2 T. miso
1 t. Gourmet Garden Chili Pepper
1.  Heat a small amount of olive oil in a large skillet.  Add the pork chops and stir fry for 4-5 minutes.
2.  Add in the zucchini, broccoli, red pepper, green pepper, squash, onion, and garlic.  Saute for 6-8 minutes, stirring occasionally, or until vegetables have softened.
3.   Stir in the cabbage and cook for 2-3 minutes, until the cabbage just begins to soften but still has a crunch.
4.  In a small bowl combine the soy sauce, sugar, cornstarch, rice vinegar, ginger, miso, and chili pepper.  Mix well.
5.  Pour the sauce into the pan with the vegetables and heat for 1-2 minutes or until hot.  Serve over rice.

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