Crispy Pork Stir Fry

Crispy Pork Stir Fry 1 lb. pork, thinly sliced and cut into 1/4″ strips 1/2 t. Salt 1/3 c. cornstarch 2 garlic cloves, chopped 1 anchovy fillet, chopped (or 1 t. anchovie paste) 1-inch piece ginger, peeled and roughly chopped 6 T. brown sugar 6 T. soy sauce 1/2 t. freshly ground black pepper canola oil 1-½ cups thinly-sliced cabbage 2 carrots, peeled and sliced thinly on the diagonal one-half small onion sliced vertically ¾ cup frozen thin green beans In the bowl of a mini-prep food processor, add garlic, anchovy, ginger, brown sugar, soy sauce, and black pepper. Pulse until well blended and set aside. In a large skillet over medium-high heat, heat 1 T. oil and cook all the vegetables until tender, about 3-5 min. Return skillet to high heat and add 1 tablespoon oil. When oil is almost smoking, add the pork. Sauté until cooked through and pork is crispy, about 5 minutes. Reduce to medium heat, return vegetables and half the sauce. Stir quickly to coat the pork and vegetables in the glaze. (Watch carefully, as the sauce can burn due to the sugar.) If you want more sauce, add the balance. Serve with rice or noodles.