Hoisin, Apple, Ginger Pork Stir-fry.
100ml unsweetened applesauce (one of those snack packs)
3 Tbsp soy sauce
1 tsp. ginger powder
1 Tbsp. brown sugar
1 Tbsp. Hoisin sauce
3/4 lb (or 1/2 lb, or 1 lb) pork strips (I sliced up a sale pork loin)
1-2 Tbsp. cornstarch
1 tsp. sesame oil
2 Tbsp. oil for stir-frying
Mix together the sauce ingredients and set aside.
If you are using a wok, put it on to heat over medium-high heat. Put the pork slices in a shallow dish and sprinkle half of the cornstarch over it. Toss it around to coat, then add the rest of the cornstarch and toss it well. This seals the moisture into the pork once you start stir-frying it. Add 1Tbsp of oil and 1/2 tsp. sesame oil to the hot wok, give it a swirl, then carefully add about a third of the pork. Stir it quickly to keep it from burning and to sear it. It takes about 2 or 3 minutes for the pork to cook. Take the pork out to a clean plate, allow the pan to heat for about a minute, then add the next batch. Add the rest of the oil, and the rest of the pork. Stir fry and set aside.
Take the wok off of the heat to cool slightly. Pour the sauce ingredients into the wok and put it back onto the heat. Allow the sauce ingredients to come to a boil, stirring frequently (takes about a minute). Add the pork back to the sauce and simmer for about 5 minutes. Serve over steamed rice, with stir-fried vegetables as a side.