Fresh herbs and spices really are a key to the best tasting food dishes. I grow what I can on our patio and in our kitchen (under lights). Doing so saves us a trip to the grocery store and since we use only what we need, we don’t waste excess. I don’t have a full fledged herb garden, so I am often sort on a few things. Luckily, the folks at Walmart sent me a package of Gourmet Garden Herbs & Spices that are coming in handy. They have been a great addition in my fridge, picking up where I lack in the herb department. Gourmet Garden is a line of organic herbs and spices available in squeezable tubes. The are free of gluten, GMO’s, and MSG. They keep in the fridge for up to 3 months… you can even freeze them until you’re ready to use them.
I recently tried Gourmet Garden in a Mongolian Stir Fry dish that I am trying to perfect. They were just what I needed for this flavorful favorite. Enjoy!
- For The Stir Fry:
- 1lb pork steak
- ¼ cup soy sauce
- 3 tbsp hoisin sauce
- 1 tsp sesame seed oil
- ⅓ cup cornstarch or arrowroot
- 1½ cup of vegetable oil
- 6 cups mixed vegetables (asparagus, green peppers, mushrooms, onions)
- For The Sauce:
- 2 tbsp vegetable oil
- 1 tbsp of ginger (Gourmet Garden paste)
- 1 tbsp of garlic (Gourmet Garden paste)
- ½ cup soy sauce
- ¼ cup of rice wine
- 1 tsp chili pepper (Gourmet Garden paste)
- 1 tbsp orange peel granules
- 1 cup sugar
- Slice pork in thin ¼ inch pieces. Place in a bowl and add ¼ cup soy sauce, hoisin sauce, and sesame seed oil. Toss until evenly coated. Add cornstarch. Toss until coated. Cover and marinate in the fridge for 30 minutes.
- Meanwhile, heat up 2 tbsp of vegetable oil in sauce pan on medium heat. Cook ginger and garlic for 2 minutes, making sure it doesn't brown. Add ½ cup soy sauce, along with rice wine, chili pepper, orange peels, and sugar. Stir until sugar is completely dissolved. Increase heat and allow the sauce to boil into a thick syrup. Set aside.
- In a wok/pan, heat the 1½ cup of vegetable oil over medium high heat.
- Fry the pork until thoroughly cooked. Turn down the heat if the coating starts to burn. Fry in batches to keep from overcrowding the pan. Drain the fried pork on baking rack or similar, with paper towels underneath to catch drippings.
- Remove oil from wok/pan and sautee vegetables until tender.
- Reheat the sauce set aside in sauce pan. It should have thickened a bit so stir until it has thinned out to a syrupy consistency again. Add the pork to the sauce, tossing until pork is completely covered.
- Pour pork and sauce mixture on top of sauteed veggies. You can cook/toss them up a bit in a wok to work in the flavor.
- Serve stir fry on top of steamed rice or noddles. Garnish with scallions.
You can find Gourmet Garden in the fresh produce department for $3.78 at Walmart. Try ’em, you’ll love ’em.
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