|EVERY FEW MINUTES|
|# 9 of 24||next recipe »|
|PORK CHOW MEIN|
2 tbsp. peanut oil
1 pound pork loin, thinly sliced
1 onion, thinly sliced or 1 bunch scallions, chopped
2 cups fresh mushrooms, thinly sliced
1/2 cup baby carrots, thinly sliced lengthwise
1/2 head Napa or bok choy (Chinese cabbage), thinly sliced
1 lb. snow peas
1 can (16 oz) or 2 cups fresh bean sprouts
1/2 cup dry sherry
2 tbsp. soy sauce
2 or 3 thin slices fresh ginger (or to taste)
3-4 cloves garlic, left whole
3 stalks celery, thinly sliced
1 cup broth, or reconstituted bouillon or soup base
2 tbsp. cornstarch
1 or 2 tbsp. unsulphured molasses
pinch of cayenne, or to taste
seasonings of your choice (see below)
Have all vegetables prepared before beginning to cook. A food processor with a thick slicing disk is a great advantage when making stir-fries. If slicing by hand, try to cut vegetables on the bias (at a slant) for the most attractive presentation.
Pork broth is a first choice for this recipe, beef is a second choice. If not using homemade broth, choose low sodium for the most flavor.
Have the meat man thinly slice the pork into 2-3 inch long strips, 3/4-inch wide and 1/8-1/4-inch thickness (or do this yourself for best economy!). Use a good quality very sharp knife and freeze the pork until the point of a knife penetrates about 1/2-inch; this is the easiest stage for cutting thin slices. Or, a meat slicer may be used. Heat a wok or frying pan; add oil and heat until sizzling. Add slices of pork and stir fry until golden brown. Add onion, carrots, snow peas and cabbage. Stir fry until vegetables take on color. Add garlic. Continue to toss and stir for another minute, being careful not to burn garlic. When the garlic is toasted on both sides, press and crush it into the hot oil, then remove all contents of the wok to a dish and set aside.
Add cornstarch to cold broth; stir into pan and bring to a boil; add molasses, sherry and fresh ginger slices. Reduce heat and simmer for 10 minutes; add soy sauce.
Remove ginger slices and add all ingredients to wok; cook until vegetables are heated through and vegetables are slightly tender but still crisp. Taste and adjust seasonings, adding salt, pepper, soy sauce, garlic powder, cayenne or red pepper flakes to suit your taste.
Serve over steamed rice and/or chow mein noodles. (If you don't have Chinese noodles, use Fettuccine pasta.)
Don't feel limited by the ingredients suggested here; use your favorites! Broccoli, savoy cabbage, peppers, French style green beans, cubes of extra firm tofu, cocktail shrimp, water chestnuts, baby corn, shallots, whole cashews (pineapple chunks and cashews make a particularly nice combination), bamboo shoots, and all kinds of fresh greens, and all the new baby Asian vegetables make wonderful additions to a stir-fry. Tender beef strips or chicken may be substituted for the pork.
For low mein, cook low mein noodles separately and mix into vegetables at the last minute before serving.
Serve with soy sauce and fortune cookies!
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