Saturday, May 4, 2013

Rosie Stir Fries Pork And Vegetables.

The Hawthornes, as you know, love a good stir fry.
If we want one,
we have to make it ourselves.

The beauty about a stir fry 
is that a little bit of meat goes a long way.
One pork loin served 3 people.

When you stir fry,
have everything prepped and ready to go.

On the left is slightly frozen shaved pork.
On the right I have some sliced cabbage and onions,
sliced garlic and ginger,
crinkly-cut carrots, broccoli, peppers, and cashews.

That device above my knife is my knife sharpener -
a vsharp warthog.
Behind that is Good Neighbor Bobby
sipping on his Canadian Mist and ginger ale 
we keep on hand for him.
That appears to be a glass of red wine in the front.

I let the frozen pork loin slightly thaw out
and then thinly sliced it.
I marinated the meat in 2 TB cornstarch,
2 TB soy sauce, and 1 TB rice vinegar
for about 30 minutes.

The rest of my ingredients:
crinkle-cut carrots

The key to stir frying is preparation.
Have everything sliced, chopped, minced, diced - whatever -
before you start.
Once you start, there's no stopping.
Everything must be within reach and ready to go.

Heat your wok or skillet over high heat
and add a tablespoon or two of peanut oil.
Broccoli in.
Time:  5:59

Carrots in.
Time:  5:59


Peppers in.
Time:  5:59

Cabbage in.
Time:  6:00

Onions in.
Time:  6:00

Half the garlic and ginger in.
Time:  6:00
Stir fry for another minute
then pour vegetables into a bowl and cover.

I added about a teaspoon of sugar to the meat.
Helps to caramelize it.
Time:  6:03

Reheat pan over high heat.
Add about 2 TB peanut oil.
When hot, add in pork.
Time:  6:04

Add in the rest of the garlic and ginger.
Time:  6:04

Stir fry.
Time:  6:05

Add in marinade down side of wok.
Time:  6:05

Add in vegetables.
Time:  6:05

Time:  6:06

Add in cashews.
Time:  6:06

And serve!
Time:  6:07
A stir fry is a beautiful thing.

So many flavors.

So many textures.

Such pretty colors.

  For me, a stir fry is a perfect meal.


zzzadig said...

Ever do Twiced Cooked pork stirfry?

Rosie Hawthorne said...

No, I haven't. Please send how-to.