Saturday, January 16, 2010

Thus Endeth Pork Week: Pork Stir-Fry with Vegetables




















It's the end of the week, and you don't want to do anything overly complicated.  Lucky you, you have leftover pork from Pork Week and veggies you froze last summer.  So pull out whatever you want, mix up some sauce and start stir-frying!

Pork Stir-Fry with Vegetables
Adapted from The Pleasures of Cooking for One by Judith Jones

1 1/2 tablespoons vegetable oil
1 garlic clove, smashed and peeled
1 slice ginger about the size of a quarter, peeled (I used powdered)
2 1/1-3 ounces pork tenderloin, cut into 1/4-inch pieces or small strips
(Jones' vegetables: 3 or 4 mushrooms, thick-sliced, 1 small rib celery, cut into 1/4-inch pieces, 1 small handful of snow peas, strings removed, cut in half on the diagonal)
My vegetables:  About six strips green bell pepper, a handful of zucchini chunks, half a sliced roasted jalapeno pepper, all blanched/roasted and frozen last summer)*
1 tablespoon dry sherry
1/4 cup chicken broth or water

Sauce
2 teaspoons soy sauce
pinch of salt
pinch of sugar
1 teaspoon cornstarch (flour will work in a pinch)
1 tablespoon water




















Garnish
The recipe recommended toasted sesame oil or cashews; I used toasted sesame seeds
















Heat a wok or a fairly large skillet.  Pour in half the oil, and when it's hot, scatter in the garlic and ginger.  Swirl for half a minute (you're just flavoring the oil here) and toss in the pork and stir-fry over high heat for less than a minute (you know how I feel about fully cooked pork...).




















Remove the meat to a bowl, and pour the remaining oil into the wok.  Toss in the mushroms, celery, and bell pepper (WHATEVER) and stir-fry another minute.  Add the sherry and broth (or water), toss in the snow peas, then cover and let steam for about 1 1/2 minutes.  Uncover, and return the pork to the pan.  Mix together the sauce ingredients, and pour that into the wok.  Stir-fry for a few seconds to heat and blend.  

Top with sesame seeds/oil, and spoon over rice.  Yum!  I removed the slices of jalapeno once they had done their job of making the sauce nicely spicy.

*Other good veggies, depending on what's available: asparagus, sugar snap peas, bok choy, julienned broccoli stems (or broccolini), julienned carrots, scallions, other hot peppers, dried mushrooms, reconstituted....

Alright, yall, law school opening gala TONIGHT!

No comments:

Post a Comment