The Everything Stir-Fry Cookbook Part 15
Serves4 to 6 1 pounds boneless pork 1 teaspoon salt teaspoon black pepper 1 tablespoon chile powder 1 tablespoon cornstarch 3 tablespoons olive oil, divided 1 teaspoon minced ginger 2 tablespoons chopped green chili peppers 1 teaspoon minced garlic 1 onion, chopped 1 green bell pepper, diced teaspoon salt, optional 1 cup black beans 1 cup diced tomatoes 1 teaspoon c.u.min Skillet Chili Pork Black beans are frequently featured in Mexican cooking. You shouldn't have any trouble finding black beans for this recipe - they are available at most local supermarkets.
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1. Cut the pork into cubes. Place the pork cubes in a bowl and add the salt, black pepper, chili powder, and cornstarch. Set aside.
2. Heat a wok or skillet over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the minced ginger. Stir-fry until aromatic, and add the pork. Let sit for a minute, then stir-fry the pork until it is no longer pink and is nearly cooked through. Remove from the pan and drain in a colander or on paper towels.
3. Heat 1 tablespoon oil. When the oil is hot, add the chopped chili peppers. Stir-fry for a few seconds, then add the minced garlic. Add the onion and stir-fry for about 2 minutes, until it is softened. Add the diced green pepper. Stir-fry for a minute, adding salt if desired.
4. Stir in the black beans and diced tomatoes. Stir in the c.u.min. Bring to a boil. Stir in the cooked pork. Turn down the heat, cover, and simmer for about 5 more minutes, until everything is heated through. Taste and adjust seasoning if desired. Serve hot.
Crying Onion Cure The next time you're peeling and chopping onions, try biting on the end of an unlit wooden match. The tip of the match is dipped in sulfur, which absorbs and neutralizes the sulfuric acid that escapes from the chopped onion before it reaches your nose. The next time you're peeling and chopping onions, try biting on the end of an unlit wooden match. The tip of the match is dipped in sulfur, which absorbs and neutralizes the sulfuric acid that escapes from the chopped onion before it reaches your nose.
Spicy Orange Pork Chops Adjust the spiciness of this dish according to your own preference by using hotter or milder chili peppers. Serve Spicy Orange Pork Chops with Stir-Fried Bok Choy (page 264) and cooked rice or noodles for a complete meal.
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1. Chop the pork into bite-sized pieces. Place the pork in a bowl and add the Orange Marinade (page 21). Marinate the pork in the refrigerator for 30 minutes.
2. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the pork. Let it brown for a minute, then stir-fry, stirring and moving the pork around the pan until it is no longer pink and is nearly cooked through.
3. Push the pork to the sides of the wok and tilt the wok so that the remaining oil runs to the middle. Add the minced ginger and chopped chilies into the oil. Let cook for about 30 seconds, then mix with the pork. Stir in the sugar and green onions. Continue stir-frying until the pork is cooked through; remove from the heat and stir in the sesame oil. Serve hot.
Serves 4 1 pound boneless pork chops Orange Marinade (page 21) 2 tablespoons vegetable or peanut oil 1 tablespoon minced ginger 2 red chili peppers, chopped 1 teaspoon granulated sugar 3 green onions, green parts only, cut into thirds 1 teaspoon Asian sesame oil
Serves 4 pound boneless pork 1 tablespoon light soy sauce 2 tablespoons Chinese rice wine or dry sherry, divided 1 teaspoon Asian sesame oil 1 teaspoons cornstarch cup unsalted cashews 2 tablespoons vegetable or peanut oil 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon chile sauce, or to taste 1 tablespoon dark soy sauce 1 tablespoon water 1 teaspoon granulated sugar 2 green onions, chopped Asian Chili Pork Chili sauce is available in Asian markets and can frequently be found in the international section of local supermarkets. For extra heat, replace the chili sauce with fresh or dried red chili peppers.
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1. Cut the pork into small cubes. Place the pork cubes in a bowl and add the light soy sauce, 1 tablespoon rice wine or dry sherry, the sesame oil, and the cornstarch. Marinate the pork for 15 minutes.
2. Roast the cashews in a heavy frying pan over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the cashews are browned (about 5 minutes) and remove the cashews from the pan to cool.
3. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the pork. Let it brown for a minute, then stir-fry, stirring and moving the pork around the pan until it is no longer pink and is nearly cooked through.
4. Push the pork to the sides of the wok or skillet and add the ginger and chile sauce in the middle. (Add more oil if needed.) Stir for about 30 seconds, then combine with the pork. Stir in 1 tablespoon rice wine or sherry, dark soy sauce, and water. Stir in the sugar and green onions. Add the roasted cashews and continue stir-frying until the pork is cooked through.
Preparing Pork for Stir-Frying Like other types of meat and poultry, pork is easiest to cut if it's partially frozen. Either place the pork in the freezer for 30 minutes to firm it up, or start cutting the pork before it's completely thawed. Like other types of meat and poultry, pork is easiest to cut if it's partially frozen. Either place the pork in the freezer for 30 minutes to firm it up, or start cutting the pork before it's completely thawed.
Easy Pork and Paprika Stir-Fry To make this simple stir-fry even easier, feel free to use a stir-fry vegetable mix from the produce section of the supermarket.
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1. Cut the pork into 1- to 2-inch cubes. Place the pork cubes in a bowl and toss with the salt, black pepper, and cornstarch. Let the pork stand for 15 minutes.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the garlic. Stir-fry for 10 seconds, then add the pork. Let sit briefly, then stir-fry the pork, stirring and tossing until it is no longer pink and it is nearly cooked through. Remove the meat and drain in a colander or on paper towels.
3. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the remaining garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the paprika over the onion and stir-fry for 2 minutes or until the onion begins to soften.
4. Add the mushrooms. Stir-fry for a minute, then add the red bell pepper and the snow peas. Stir-fry for another minute or until the mushrooms have darkened and the snow peas and red bell pepper are tender but still crisp. Splash the vegetables with a bit of the beef broth if they begin to dry out during stir-frying.
5. Add the beef broth into the pan and bring to a boil. Add the pork back into the pan, stirring to mix it with the other ingredients. Stir in the Worcestershire sauce and the sugar. Stir-fry for 1 to 2 more minutes to mix everything together. Serve hot.
Serves 4 to 6 1 pound lean pork teaspoon salt teaspoon black pepper 2 teaspoons cornstarch 3 tablespoons olive oil, divided 2 cloves garlic, chopped, divided 1 medium white onion, chopped 2 teaspoons paprika 1 cup sliced mushrooms 1 red bell pepper, seeded and cut into thin 1-inch strips 1 cup snow peas, trimmed cup beef broth 1 tablespoon Worcestershire sauce 1 teaspoon granulated sugar
Serves 4 1 pound boneless pork 1 tablespoons soy sauce 1 tablespoon dry sherry 1 teaspoon Asian sesame oil 1 tablespoon minced ginger 5 teaspoons cornstarch, divided cup chicken broth 1 tablespoon oyster sauce 3 tablespoons vegetable or peanut oil, divided 2 cloves garlic, crushed 6 ounces snow peas, trimmed teaspoon salt, or to taste 1 red bell pepper, seeded and cut into bite-sized pieces cup canned water chestnuts, drained and rinsed 2 tablespoons sesame seeds Sesame Pork If you have trouble finding the snow peas called for in this recipe, you may replace them with sugar snap peas or 1 green bell pepper.
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1. Cut the boneless pork into cubes. Place the pork cubes in a bowl and add the soy sauce, dry sherry, sesame oil, minced ginger, and 2 teaspoons cornstarch. Marinate the pork in the refrigerator for 30 minutes.
2. Combine the chicken broth and oyster sauce in a small bowl. Whisk in 3 teaspoons cornstarch.
3. Heat a wok or skillet on medium-high heat until it is almost smoking. Add 1 tablespoons oil. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds and add the snow peas. Stir-fry for 1 minute, stirring in the salt. Add the red bell pepper and the canned water chestnuts. Stir-fry for another minute, then remove the vegetables.
4. Heat 1 tablespoons oil in the same wok or skillet. When the oil is hot, add the marinated pork. Let sit briefly, then stir-fry until it is no longer pink and is nearly cooked. Push the pork to the sides of the pan.
5. Add the sauce into the middle, stirring quickly to thicken. When the sauce has thickened, add the stir-fried vegetables back into the pan. Stir-fry for another couple of minutes to heat everything through. Garnish with the toasted sesame seeds before serving.
Open Sesame! If you're familiar with only white sesame seeds, you might be surprised to learn that there are also yellow, beige, and black sesame seeds. All come from different varieties of the sesame plant. According to food historians, the expression "Open Sesame" may come from when the pods of the sesame plant burst open, spilling out the ripened sesame seeds. If you're familiar with only white sesame seeds, you might be surprised to learn that there are also yellow, beige, and black sesame seeds. All come from different varieties of the sesame plant. According to food historians, the expression "Open Sesame" may come from when the pods of the sesame plant burst open, spilling out the ripened sesame seeds.
Pineapple Pork To lend extra color to this dish, use 1 red and 1 green bell pepper. Stir-fry the green bell pepper for a few seconds before adding the red bell pepper to the wok or skillet.
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1. Cut the pork into thin strips 1 to 2 inches long. Place the pork in a bowl and add the oyster sauce, rice wine or dry sherry, and cornstarch. Marinate the pork for 15 minutes.
2. Combine the chicken broth, dark soy sauce, and sugar in a bowl. Set aside.
3. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 1 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the pork. Let brown for a minute, then stir-fry the pork, moving it around the pan until it is no longer pink and is nearly cooked. Remove and drain in a colander or on paper towels.
4. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic and the green onions. Stir-fry for 10 seconds, then add the bell peppers. Stir-fry for 1 to 2 minutes, until the peppers are tender but still crisp. Stir in the pineapple chunks.
5. Pour the sauce over the vegetables and heat to boiling. Add the pork back into the pan. Stir-fry for 1 to 2 more minutes to heat everything through. Remove from the heat and stir in the Asian sesame oil. Serve hot.
Serves 3 to 4 pound lean pork 1 tablespoon oyster sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoons cornstarch cup chicken broth 1 tablespoon dark soy sauce 1 teaspoon granulated sugar 3 tablespoons vegetable or peanut oil, divided 1 teaspoon minced ginger 1 teaspoon minced garlic 2 green onions, cut on the diagonal into 2-inch pieces 2 bell peppers, seeded and cut into thin strips 1 cup pineapple chunks, drained 1 teaspoon Asian sesame oil
Serves 2 pound lean boneless pork 2 teaspoons dark soy sauce 2 teaspoons light soy sauce 4 teaspoons cornstarch, divided cup reserved lychee juice 1 tablespoons vegetable or peanut oil 1 teaspoon minced ginger cup canned lychees Romantic Pork with Lychees Native to China, lychees have a soft, juicy flesh and sweet flavor that goes nicely with pork. Canned lychees are available year-round in Asian markets and in many local supermarkets.
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1. Cut the pork into 1-inch cubes. Place the pork cubes in a bowl and add the dark soy sauce, light soy sauce, and 1 teaspoon cornstarch. Marinate the pork for 15 minutes. Whisk 3 teaspoons cornstarch into the reserved lychee juice.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add the pork. Stir-fry the pork until it is no longer pink and is nearly cooked through.
3. Add the lychees into the same wok or skillet. Stir the lychee juice and cornstarch and add into the pan, stirring to thicken. Stir-fry until the pork is cooked through and all the ingredients are mixed together. Serve hot.
Romantic Lychees The small red lychee nut, which is shaped like a heart and has sweet-tasting flesh, is a symbol of love in Chinese culture. Appropriately for a romantic fruit, lychees are also "heart healthy." Each lychee fruit contains less than 10 calories and is a good source of vitamin C and vitamins B2 and B3. The small red lychee nut, which is shaped like a heart and has sweet-tasting flesh, is a symbol of love in Chinese culture. Appropriately for a romantic fruit, lychees are also "heart healthy." Each lychee fruit contains less than 10 calories and is a good source of vitamin C and vitamins B2 and B3.
Stir-Fried Lychee Pork with Vegetables If you can find fresh lychees, feel free to use them in this recipe - just peel the skin off the lychee and remove the seed in the middle. Instead of canned lychee juice, subst.i.tute cup water and 1 tablespoon granulated sugar.
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1. Cut the pork into cubes. Place the pork cubes in a bowl and add 1 tablespoons soy sauce, rice wine or sherry, Asian sesame oil, black pepper, and 2 teaspoons cornstarch. Marinate the pork for 20 minutes.
2. Combine the lychee juice and 1 tablespoon soy sauce in a bowl. Set aside. Dissolve 1 tablespoon cornstarch in the water. Set aside.
3. Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the pork. Let brown for a minute, then stir-fry the pork, moving it around the pan until it is no longer pink and is nearly cooked. Remove and drain in a colander or on paper towels.
4. Heat 1 tablespoon oil in the same wok or skillet. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add the chopped shallot. Stir-fry, moving the shallot around the pan until it begins to soften, then add the red bell peppers. Stir-fry until they are tender but still crisp, then stir in the lychees.
5. Push the fruit and vegetables to the sides and add the lychee-juice mixture in the middle. Bring to a boil, and add the cornstarch and water mixture, stirring quickly to thicken. When the sauce thickens, add the pork back into the pan. Stir-fry for about 2 more minutes to mix the sauce in with the other ingredients. Stir in the green onions. Serve hot.
Serves 4 1 pound pork tenderloin 2 tablespoons soy sauce, divided 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon Asian sesame oil Black pepper to taste 1 tablespoon plus 2 teaspoons cornstarch, divided cup reserved canned lychee juice cup water 3 tablespoons vegetable or peanut oil, divided 2 cloves garlic, minced 1 teaspoon minced ginger 1 shallot, chopped 2 red bell peppers, seeded and cubed cup canned lychees 2 green onions, rinsed and finely chopped
Serves 3 to 4 1 pound boneless pork 1 teaspoon salt teaspoon black pepper 1 tablespoon cornstarch 3 tablespoons chicken broth 1 tablespoon soy sauce 1 tablespoon dry sherry 3 tablespoons olive oil, divided 3 cloves garlic, chopped, divided 1 onion, chopped 1 teaspoon chile powder, or to taste teaspoon ground c.u.min, or to taste 6 tomatillos, thinly sliced Black pepper to taste Chile Verde Stir-Fry Pork is paired with tomatillos, onion, and garlic in this easy stir-fried version of chile verde stew. Instead of chili powder, you may add either hot red jalapeno peppers or milder green Anaheim chilies.
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1. Cut the boneless pork into cubes. Place the pork cubes in a bowl and add the salt, pepper, and cornstarch. Let the pork stand for 20 minutes. Combine the chicken broth, soy sauce, and dry sherry in a small bowl. Set aside.
2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the garlic. Stir-fry for 10 seconds, then add the pork. Lay flat for a minute, then stir-fry, moving the pork around the pan until it is no longer pink and is nearly cooked. Remove and drain in a colander or on paper towels.
3. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the remaining garlic. Stir-fry for 10 seconds, then add the onion. Stir-fry for about 2 minutes, until the onion begins to soften, stirring in the chili powder and ground c.u.min. Add the tomatillos. Stir-fry for 2 minutes, or until the tomatillos are tender but not too soft.
4. Add the pork back into the pan. Stir in the chicken broth mixture. Stir-fry for 1 to 2 more minutes, to combine all the flavors. Taste and adjust seasonings, adding black pepper if desired. Serve hot.
Terrific Tomatillos Sometimes called husk tomatoes, tomatillos are not tomatoes at all, but close relatives. Their papery outer husk makes tomatillos easy to distinguish from unripened green tomatoes, used to make Quick Fried Green Tomatoes (page 256). While fresh tomatillos can be hard to find, canned tomatillos are readily available in many supermarkets. Sometimes called husk tomatoes, tomatillos are not tomatoes at all, but close relatives. Their papery outer husk makes tomatillos easy to distinguish from unripened green tomatoes, used to make Quick Fried Green Tomatoes (page 256). While fresh tomatillos can be hard to find, canned tomatillos are readily available in many supermarkets.
Asian Skillet Pork with Mushrooms Instead of b.u.t.ton mushrooms, you can use a combination of dried Chinese black mushrooms and fresh mushrooms in this dish if desired.
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1. Cut the pork chops into bite-sized cubes. Place the pork cubes in a bowl and add the oyster sauce, sherry, sesame oil, and cornstarch. Marinate the pork for 15 minutes.
2. Combine the chicken broth, dark soy sauce, and sugar in a small bowl. Set aside.
3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 3 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the pork cubes. Let sit for a minute, then stir-fry, moving the pork around the pan until it is no longer pink and is nearly cooked. Remove and drain in a colander or on paper towels.
4. Heat 1 tablespoon oil in the same wok or skillet. When the oil is hot, add the garlic and the chile paste. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry for about 3 minutes, until the mushrooms have darkened, then add the sauce. Add the pork back into the pan. Heat everything through and serve hot.
Freezing Chicken Broth It's easy to freeze leftover chicken broth - just pour the unused broth into ice-cube trays and freeze until needed. For recipe measuring purposes, keep in mind that each frozen cube contains approximately 1 ounce of broth. It's easy to freeze leftover chicken broth - just pour the unused broth into ice-cube trays and freeze until needed. For recipe measuring purposes, keep in mind that each frozen cube contains approximately 1 ounce of broth.
Serves 4 4 boneless pork chops 1 tablespoons oyster sauce 1 tablespoons dry sherry 1 teaspoons Asian sesame oil 1 tablespoon cornstarch [image]cup chicken broth 2 tablespoons dark soy sauce 1 teaspoons granulated sugar 4 tablespoons vegetable or peanut oil, divided 2 teaspoons minced ginger 1 teaspoon minced garlic teaspoon chile paste, or to taste 6 ounces b.u.t.ton mushrooms, thinly sliced
Serves 3 to 4 pound lean pork 1 tablespoon soy sauce 1 tablespoon rice wine or dry sherry 1 teaspoon granulated sugar 1 teaspoon Asian sesame oil Freshly ground white pepper to taste 1 teaspoons cornstarch 1 pound bok choy 3 tablespoons chicken broth 1 tablespoon oyster sauce 4 tablespoons vegetable or peanut oil, divided 1 teaspoon minced ginger 2 cloves garlic, crushed teaspoon salt 2 green onions, cut on the diagonal into 1-inch pieces Pork with Baby Bokc Choy If you like, thicken the sauce in this recipe by stirring in 1 teaspoon cornstarch mixed with 2 teaspoons water at the end of cooking. Stir quickly until the sauce has thickened, and serve immediately.
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1. Cut the pork into cubes. Place the pork in a bowl and add the soy sauce, rice wine, sugar, sesame oil, white pepper, and cornstarch. Marinate the pork for 20 minutes.
2. Remove the base of the bok choy. Wash the bok choy and drain thoroughly. Separate the leaves from the stalks. Cut the stalks diagonally into 2-inch pieces. Cut the leaves crosswise into 2-inch pieces. Combine the chicken broth with the oyster sauce in a bowl. Set aside.
3. Heat a wok or skillet over medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the pork. Let sit briefly, then stir-fry the pork, stirring and moving it around the pan until it is no longer pink and is nearly cooked. Remove the pork and drain in a colander or on paper towels.
4. Add 2 tablespoons oil to the wok or skillet. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the bok choy stalks. Add the salt. Stir-fry for 1 minute, then add the leaves. Stir-fry for 1 more minute, or until the bok choy turns bright green.
5. Add the chicken broth/oyster sauce mixture into the wok. Bring to a boil. Add the pork back into the pan. Stir in the green onions. Stir-fry for another minute and serve hot.
Easy Mu Shu Pork Traditionally, Mu Shu Pork is made with colorful Chinese vegetables such as dried mushrooms, cloud ear fungus, and lily buds. Canned bamboo shoots and fresh mushrooms make quick and easy alternatives while still providing color and texture.
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1. Cut the pork into thin shreds. Place the pork shreds in a bowl and add the soy sauce, rice wine or sherry, sesame oil, and cornstarch. Marinate the pork for 20 minutes.
2. Rinse the bamboo shoots under cold running water and drain thoroughly. Cut the slices into thin shreds. Rinse the green onions, drain, and shred. Combine the water, hoisin sauce, dark soy sauce, and sugar in a small bowl. Set aside. Lightly beat the eggs, stirring in the salt to taste.
3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When oil is hot, turn the heat down to medium and add the beaten eggs. Scramble quickly and remove. Clean out the pan.
4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the minced ginger and the green onion. Stir-fry for 10 seconds, then add the pork. Stir-fry until the pork is no longer pink and is nearly cooked through. Remove and drain in a colander or on paper towels.
5. Heat 1 tablespoons oil. Add the bamboo shoots and teaspoon salt. Stir-fry for a minute and add the mushrooms. Stir-fry for a minute, then add the sauce. Bring to a boil, then add the pork back into the pan. Stir in the eggs. Cook for another minute to mix everything together and serve hot.
Serving Mu Shu Pork In restaurants, this dish would be served with thin mandarin pancakes, green onion "brushes," and sweet and spicy hoisin sauce. Diners use the brushes to spread hoisin sauce on the pancake, add some mu shu pork, and roll up the pancake like a tortilla. When preparing Mu Shu Pork at home, you don't need to use green onion brushes, and store-bought tortillas make a convenient subst.i.tute for the pancakes. In restaurants, this dish would be served with thin mandarin pancakes, green onion "brushes," and sweet and spicy hoisin sauce. Diners use the brushes to spread hoisin sauce on the pancake, add some mu shu pork, and roll up the pancake like a tortilla. When preparing Mu Shu Pork at home, you don't need to use green onion brushes, and store-bought tortillas make a convenient subst.i.tute for the pancakes.
Serves 2 to 3 pound pork tenderloin 1 tablespoon light soy sauce 2 teaspoons Chinese rice wine or dry sherry teaspoon Asian sesame oil 1 teaspoon cornstarch cup canned bamboo shoots 2 green onions cup water 1 tablespoon hoisin sauce 2 teaspoons dark soy sauce 1 teaspoon granulated sugar 3 eggs Salt to taste 4 tablespoons vegetable or peanut oil, divided teaspoon minced ginger cup thinly sliced fresh mushrooms