This is a perfect dish to combine Asian flavor with those from the BBQ. A combination of Sugar & Spice BBQ Sauce and Competition Beef Rub adds to the common Asian flavours of ginger and garlic.
The inspiration for this dish comes from Chinese takeout where the “Ginger Pork” or even “Ginger Beef” dishes have plenty of garlic and ginger all on nice crisp and well seasoned meat. Perfect for a quick lunch or as one of the main dishes for your ‘Chinese at home’ nights!
1 1/2 lbs Pork slices (alternately, sliced beef)
1 TB Cornstarch
1 TB House of Q Competition Beef Rub
3 TB Vegetable oil
3 TB Brown sugar
3 TB Soy sauce
3 TB House of Q Sugar and Spice (add more for spicier ribs)
3 TB Garlic – minced
3 TB Ginger – grated
1 TB Sesame oil
1/4 Cup Water
1 Onion – sliced
2-3 Bell Peppers – seeded, sliced
4-6 Mushrooms – cut into bite sized pieces
Cooked rice (steamed)
Prepare all the vegetables, meat and measure the ingredients. Place the pork in a bowl and add the Beef Rub. Stir until coated and add the corn starch. Again, stir until well coated.
Heat a skillet on medium heat and add the oil. Once hot, sauté the pork in batches to sear and crisp the pork. Remove cooked pieces, add more oil if needed and sauté the remaining pork.
In a separate pre-heated skillet, saute the vegetables in oil. Add garlic and salt to your preference.
Once the batches of pork are done, remove all the meat from the skillet and add the garlic and ginger. If needed add a bit more oil. Sauté stirring frequently. Add the sugar, soy sauce and Sugar & Spice BBQ Sauce. Stir and bring to a boil. Add water to thin the sauce and create volume for the dish. Add the sesame oil and reduce to a syrup consistency about 5 minutes. If the sauce becomes too thick, add a couple of tablespoons of water.
Plate with a base portion of cooked, steamed rice, sautéed vegetables and then pork pieces. Ladle on top some of the sauce. Alternately, return the cooked pork to the sauce and stir to coat, then remove to a plate to serve.