- 3 tablespoons sesame oil
- 1/2 pound Berkshire pork loin, sliced into 1 inch strips
- 3 garlic cloves
- 2 tablespoons fresh ginger, peeled and minced
- 1 serrano chili pepper, thinly sliced, for less spicy – seeds & ribs removed
- 2 red jalepeno chili peppers, thinly sliced, for less spicy – seeds & ribs removed
- 6 ounces Kalettes™, cut in half lengthwise
- 1/2 cup low sodium chicken stock
- 1/4 cup marin sweet cooking rice wine
- 1 tablespoon brown sugar
- 2 teaspoons corn starch
- 2 tablespoons sliced scallions
- 1/2 teaspoon sesame seeds
- 3-4 cups cooked jasmine rice
- Pre prep: in a small mixing bowl, mix mirin and brown sugar together to dissolve sugar and in another small mixing bowl, mix tamari soy sauce and corn starch together to dissolve corn starch, reserve.
- In a large skillet over high heat, heat sesame oil to a shimmer. Carefully add the Berkshire pork strips and sauté until pork is ¾ cooked, approximately 3-4 minutes. Next add garlic, ginger and sliced chili peppers and sauté for 2-3 minutes, remove mix from pan and reserve warm. Place pan back on the stovetop on medium high heat; add Kalettes and sauté, moving the Kalettes about in the pan for 3-4 minutes. Deglaze pan with chicken stock, add mirin sugar mix and tamari corn starch mix, mix well. Cover pan and cook Kalettes to desired degree of doneness, approximately 3-4 minutes for aldente, longer for more tenderness. Remove cover and add reserved warm pork chili mix and sliced green onions, mix well and reduce sauce to desired thickness. Place on a serving platter and garnish with sesame seeds. Serve with cooked Jasmine rice.