“Wok cooking is very particular. So, use the hot-test burner possible, and let the wok heat on high for five minutes. This will cook the ingredients very fast without lowering the temperature of the wok, allowing your vegetables to come out crispier and fresher tasting instead of slow simmered and mushy. In fact, it actually takes more time to prep this dish than to cook! For the peanut butter, be sure to use one that doesn’t have added sugar or corn syrup. And, I typically use pork that’s already cooked, but any meat or protein will work well, cooked or un-cooked. Togarashi is typically used as a condiment, but in this dish, I season the vegetables with it while they’re cooking. Togarashi blends nicely with this dish with it’s nutty flavors from the sesame and hemp seeds; and the nori gives it that rich brine-y taste, and the orange peel comes through and balances everything out.“
2T Sesame oil
8oz pork loin, 1/4" cubes
1C broccoli, small florets
1C onion, julienned
1T garlic, slivered
1/2C carrot, julienned
1/2C snap peas
1/4C peanut butter
1/2C coconut milk
2T sweet soy
1lb Chinese noodles
boiling salted water
2T sesame oil
Boil noodles until al dente
Shock noodles in cold water, then toss in sesame oil and set aside for later
Heat cast iron wok on high for five minutes
Add sesame oil and then pork, cooking until slightly browned, push to the sides
Add broccoli, spread evenly so all florets are touching wok
Avoid stirring until broccoli turns brown, then toss in onions and scallions, spread so all onions are touching wok (1 minute)
Gently stir, then add carrots, peppers, snap peas, ginger, & garlic
Combine fully, then arrange thin layer on the wok. Place bamboo lid over top to steam veggies for about 2 minutes. Stir after 1 minute, then replace lid.
Add Togarashi and combine gently.
Add peanut butter, sweet soy & sherry, combine
Add tamari & coconut milk, fold gently, the let liquid reduce 1-2 min, until thick
Scoop sauce from wok into serving bowl. Scrape wok very clean, and keep heat on high for one minute.
Add 2T sesame oil and the cooked noodles, spread to evenly touch wok, toss frequently (every 15 seconds - careful not to burn) for 2-3 minutes
Add a kiss of tamari, the turn off heat
Scrape and toss noodles so they don’t stick until sizzling stops
Arrange noodles on plate, add sauce, squeeze lime, and sprinkle Togarashi for a little extra kick!