Tuesday, April 7, 2015

Wosie Woks.

 While I was hunting and gathering in the kitchen
I came across a pig, a bunch of broccoli,
carrots, onion, garlic, ginger, pineapple,
and a leftover container of Chinese take-out rice.

Well, shoot!
There's my dinner.

I'm going to doctor up that rice, stir fry the rest,
 and make a sweet and sour sauce to pull it all together.
 And here's Rosie's glistening Sweet and Sour Pork.

First, I'm going to fix that rice.

Rosie's Fixed Chinese Take-Out Rice
1 small carton Chinese fried rice
1 egg, beaten
 1 TB unsalted butter
1 TB oil
2 TB diced green pepper
2 TB diced onion
1-2 TB Asian sweet chili sauce (to taste)

Heat a small skillet over medium heat with a teaspoon of oil.
Pour in the egg, swirling to spread out evenly.
When it's lightly browned on the bottom, (maybe 45 seconds)
flip over and cook the other side.
Let cool, then slice into strips.
Heat a skillet over medium heat
with one tablespoon each of butter and oil.
Toss in the diced pepper and onion,
and cook for one minute.
Add in rice and heat through, stirring.
Add in sweet chili sauce to taste.
Cover and set aside.

 Here's my little omelet, sliced.
 Use that much pepper, onion, and sliced omelet.

 Add in the sweet chili sauce.
Cover and set aside.

Next, I'm making the sweet and sour sauce.

Rosie's Sweet And Sour Sauce
1/2 cup water
pinch salt
1/4 cup brown sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
2 TB soy sauce
8 oz. can pineapple chunks, with juice
2 TB cornstarch
2 TB water
In a small saucepan, mix water, salt, brown sugar,
vinegar, ketchup, soy sauce, and pineapple.
Bring to a boil and reduce to simmer.
Mix the cornstarch with the water until dissolved
and pour into mixture.
Stir to blend and cook until thickened.
Cover and set aside.

Stir-Fry Ingredients
From top right, clockwise:
crinkly carrot slices
 chopped green pepper
 sliced garlic clove
three chunks frozen ginger
1 small onion, chunked
  pork tenderloin, cubed into bite-sized pieces

First I tossed the pork pieces in cornstarch.
Then I marinated my pork in:
 1/2 cup soy sauce
 2 TB sugar
minced garlic cloved
frozen piece of ginger, squeezed through a garlic press
1 minced garlic clove
zest of one orange

Set aside and drink a glass of wine.
Or two.
 Fog coming through this afternoon.

 Now I'm starting on the stir-fry.
 Add 1 TB peanut oil to hot wok over high heat.
Add in onions and peppers and ...
 ... carrots and broccoli.
Stir and fry!
About 1 minute.
 Pour in about 1/4 cup water
and steam the vegetables for another minute.
Remove to a bowl and cover.

While the vegetables are resting and steaming in the bowl ...
 ... heat up the wok with a tablespoon or so of peanut oil.
High heat.
Add in half the pork.
Cook, stirring, until browned.
A minute or two.
Transfer to bowl of vegetables.
 Repeat with second batch of pork.

 After the second batch is almost ready,
add in the rest of the vegetables and pork.

 Add a tablespoon of cornstarch to the marinade
and pour down the side of the wok.
 Stir-fry another minute.

  And serve...


Marilyn said...

Rosie imparts such good knowledge with her informative blog. ;-)

Seriously, I need to get a wok one of these days.

Rosie Hawthorne said...

Rosie gives the peoples what they wants.