A remake of General Tso's sauce I used previously, but this time with some pork chops I had left over. Came out even better this time with the larger pieces. Served over steamed jasmine rice. This sauce by itself is quite versatile too. Works with nearly any protein and vegetable I've tried! General Tso's sauce recipe is based on one I saw by Sauce Stache on YouTube! Shout out to his Not Steak Sauce that I can't stop using as well!
Serves 2-4 - depending on how hungry you are and how much rice you make! I usually save half this sauce for another dish.
You'll need:
For the sauce:
- 1/4 cup soy sauce
- 1/2 cup chicken or vegetable broth
- 1 tbsp rice vinegar (or white vinegar)
- 1 tbsp steak sauce - I use Not Steak Sauce here
- 1/2 cup brown sugar
- 1 tsp minced garlic
- 1 tsp grated ginger
- red pepper flakes to taste (I usually do 1/2 tsp or 1/2 tsp gochujang)
- 1 tbsp corn starch + 1 tbsp water for slurry
For the main:
- 1 lb pork chops (or other protein of choice), ~1 inch cubes
- 1 cup chopped green beans (or any harder vegetable, waxy beans just go well here)
- 1 tbsp soy sauce
- 1 tbsp steak sauce
- 1 tbsp minced garlic
- sprinkle of salt + black pepper
Instructions:
- Get 1-2 cups of rice cooking according to the package - I use a $20 rice steamer
- Mix the main ingredients into the cubed pork chops, rest in fridge for at least 30 min
- Mix the sauce ingredients in a bowl, mix the cornstarch slurry in another bowl
- In an oiled skillet, cook the pork on medium heat until ~150F internal, set aside
- In the same pan, lower the heat to med-low and cook green beans with a splash of water until just done - try to steam them for a few minutes in the pan
- Add the pork back to the pan and pour in the sauce, bring the sauce to a low simmer
- Add the cornstarch slurry and mix well to combine
- Simmer the mixture on low for about 2 minutes, it will thicken and get nice and glossy
- Serve over the rice! You didn't forget about the rice did you? Enjoy!