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Pork Stir-Fry with a Candlenut Spice

Ming Tsai shares a delicious pork stir-fry recipe as featured on Episode 25 of Simply Ming.



  • 1.

    Heat wok over medium-high heat and add the coriander seeds, cumin seeds and candlenuts. Cook until toasted and fragrant, about 1 minute then transfer to a mortar and pestle or an electric spice grinder (or blender). Add garlic and Thai bird chiles and grind to a coarse paste.

  • 2.

    Put rice flour in large bowl. Season pork with salt and pepper and add to bowl with flour. Toss pork to coat lightly with rice flour, shaking off the excess.

  • 3.

    Heat wok over medium-high heat and add 1/2 cup oil. When oil is hot, cook pork in batches, until golden, about 1 minute, and transfer to paper towel-lined plate. Repeat with remaining pork and set aside.

  • 4.

    Drain oil from wok into a small bowl and add remaining 2 tablespoons of oil. Add scallions, garlic chives, chives and stir fry until aromatic, 1 to 2 minutes. Then add the spice paste and stir. Add bok choy, toss to coat with spices, then return pork to wok. Add noodles, toss and cook 2 minutes to heat through. Add soy sauce, lime juice and orange juice, and toss. Taste for seasoning. Enjoy!


*Calamansi, also known as acid orange, was used in this recipe. The combination of lime and orange juices is the best approximation if calamansi is not available.

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Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Pork Stir-Fry with a Candlenut Spice .


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