Slice into thin strips.
It helps if the pork is slightly frozen.
Makes it easier to slice thinly.
Unfortunately,
my pork was past the frozen state.
Mea culpa.
First, I'm making a marinade for the pork.
I took one of my frozen 1-inch cubes of ginger,
nuked it, and squeezed it to get out the juice,
then minced the ginger.
Add in three-four cloves of minced garlic.
Veggie ingredients for my stir fry:
mushrooms
red and green peppers
celery
carrots
garlic
water chestnuts
bean sprouts
I need a chicken broth or stock.
Lately, I've been using this McCormick's Chicken Base.
A teaspoon in a cup of cold water.
Stir to dissolve,
then nuke a frozen 1-inch cube of ginger
and press the juice in
along with some garlic cloves.
Add the cup of cold ginger broth
to a heaping tablespoon of corn starch.
The cornstarch is the thickening agent
for this light, flavorful sauce which
will envelop and coat the rest of the stir fry ingredients.
My mise en place.
Marinated pork strips.
Water chestnuts.
Julienned carrots.
Beans sprouts.
Sliced mushrooms.
Finely chopped garlic.
Minced ginger.
Sliced celery.
Sliced onion.
Sliced red and green pepper.
Heat up your wok on high.
Add a few tablespoons of peanut oil.
I like to use peanut oil
for the high smoke point.
Add in the sliced shrooms.
Stir fry for about a minute or two.
That's my personal taste.
I like my mushrooms browned.
By the way,
never salt your shrooms before or during cooking.
This releases water and they will steam, not sear.
Now start adding the rest of the veggies.
Add a few more tablespoons of peanut oil in the wok
and add the pork strips individually.
High heat.
Add in the chicken stock/ginger/Mirin/soy sauce/cornstarch
down the side of the pan, very slowly,
allowing it to cook and thicken on its way down the hot wok.
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