Spicy Pork Stir Fry with Apples and Parsnips
This dish throws a party for your tastebuds – earthy and sweet, salty and spicy, fresh and zesty with a crunch.
- 1/4 cup + 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown rice vinegar or mirin
- 4 teaspoons cornstarch
- 1 1/4 pounds ground pork
- 1 Tablespoon peanut or vegetable oil
- 2 tablespoons sesame oil, divided
- 3 small parsnips, peeled and julienned
- 3 tablespoons fresh ginger, peeled and grated
- 1 tablespoon chili garlic sauce
- 1/3 cup oyster sauce
- 1 1/2 tablespoons honey
- 1 Gala, Empire or Fuji apple, diced with peel on
- 3 scallions, finely chopped
- 3 Tablespoons fresh parsley, chopped
- ¼ fresh basil, finely chopped
- Juice of half of lime
- cooked jasmine rice, for serving
- Whisk 2 tablespoons soy sauce, rice vinegar, and cornstarch in medium bowl until corn starch is completely dissolved. Add pork and mix lightly to blend.
- Cook 1 tablespoon peanut oil and 1 tablespoon sesame oil in large nonstick skillet or wok over high heat. Add parsnips, ginger, and chili garlic sauce. Toss until parsnips are tender, about 6 or 7 minutes. Using slotted spoon, transfer parsnips to a plate and set aside.
- Add remaining tablespoon sesame oil to skillet. Add pork mixture and stir-fry until browned, using a wooden spoon to break up pork into smaller pieces, about 5 minutes.
- Return parsnips and add diced apple to skillet, along with the remaining 1/4 cup soy sauce, oyster sauce, and honey.
- Stir-fry until pork is cooked through, about 2 minutes more minutes.
- Add scallions, parsley, and basil; toss to incorporate. Squeeze juice from half of lime over pork.
- Serve over Jasmine rice and enjoy!