Wednesday, January 6, 2010

Spicy Pork Stir Fry

This is a pretty straight-forward stir fry recipe. It is kind of like Kung Pao Pork, without the peanuts. And you can use whatever vegetables you have on hand. This time I used broccoli and yellow bell pepper. But you can use any color peppers, carrots, cauliflower, summer squash... you get the idea. Just keep in mind that some veggies (like summer squash) cook faster than others and you should add those a few minutes later so they don't get mushy.

Spicy Pork Stir Fry

For the Sauce

1 Tbsp Sugar
3 Tbsp Water
3 Tbsp Soy Sauce
2 Tbsp Dry Sherry (Not Cooking Sherry!)
1 Tbsp White Vinegar
1 1/2 tsp Cornstarch
1 1/2 tsp Sesame Oil

Combine all ingredients in a small bowl and set aside.

For the Stir Fry

1 lb Boneless Pork (Tenderloin or Boneless Loin Chops) Cut into Bite-Sized Cubes
1 Tbsp Cornstarch
! Tbsp Soy Sauce
2-4 tsp Canola Oil
8 Whole Dried Chili Peppers Cut in Half Crosswise (I had super cayenne from our garden that we had dried. In the Mexican spice section of the grocery store you can get "Chili Japones")
1 Yellow Bell Pepper, Seeded and Sliced
1 1/2 Cups Broccoli Florets
1/2 a Large Onion, Sliced
1/2 - 3/4 tsp Minced Ginger From a Jar (Fresh if you have it, but I rarely do.)

Combine the pork with 1 Tbsp each cornstarch and soy sauce and set aside.

Heat 2 tsp canola oil in a wok or large non-stick skillet over high heat. Shake the seeds out of the chilis into the hot oil, then add the chilis and cook until blackened, about one minute. Remove with a slotted spoon and set aside. Add more oil if needed, then add the pork to the pan and stir-fry until mostly cooked, about 3 or 4 minutes. Add the vegetables and ginger and cook until they are cooked but still crisp, about 2 minutes more. Re-stir then add in the sauce. Cook and stir until thickened and bubbly, 1 or 2 minutes longer. Remove from heat and add the chilis back in. Serve over hot cooked rice.

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