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How to make it

  • Pat pork slices dry and add to a bowl with soy, rice wine and corn starch. Toss to ensure all pieces are just coated. Shake off excess.
  • Heat 1 1/2 tsp oil in a large wok or non-stick pan over high heat. Add the pork and cook until browned on all sides. Remove to bowl and set aside. Turn the med-heat and add the remaining oil to the wok. Add the garlic and ginger to the pan, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes then add the pork back. Cook until the sauce reaches desired consistency.
  • Add the green onions and thai chilies, stir, and remove from heat. Plate and serve.

Reviews & Comments 5

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  • cookingcarpenter 7 years ago
    You always inspire me Luisa!!
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  • NPMarie 8 years ago
    Had to bookmark this after seeing ML2C's review in IMI:) I like the fact I can use chicken in this..beautiful recipe Luisa!
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    " It was excellent "
    mommyluvs2cook ate it and said...
    Nice quick dinner! I added a some sliced shitake mushrooms just because I had them. This is so good Luisa! Hese's the link to the IMI ---------> Mongolian Pork
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  • mrpiggy 9 years ago
    Never had Mongolian pork. LOVE Mongolian beef tho. Gotta try this. Thanks for sharing
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  • otterpond 9 years ago
    I think you have a little oops "beef" in the 2nd paragraph. I love these flavors.
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  • elgourmand 9 years ago
    N I C E L Y done. RJ
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