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:
broccoli
crinkle-cut carrots
onion
cabbage
garlic
ginger
peppers
cashews
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
Stir!
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
Stir!
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.
Orange poppies and purple flowers 
