THE EVERYTHING® STIR-FRY COOKBOOK
Page 15
Serves 2 to 4
¾ pound large shrimp
1 teaspoon salt
2 teaspoons cornstarch
2 tablespoons chicken broth or water
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon brown sugar
3 tablespoons vegetable or peanut oil
2 thin slices ginger
1 cup snow peas, trimmed
1 red bell pepper, seeded and cut into thin strips
Butterfly Shrimp with Mangetout
Butterflying shrimp gives it a more attractive appearance. Mangetout, or “eat it all,” is the French word for snow peas.
Rinse the shrimp under cold running water and pat dry with paper towels. Butterfly the shrimp, place in a bowl, and toss with the salt and cornstarch.
Combine the chicken broth or water, soy sauce, rice wine or sherry, and brown sugar in a bowl. Set aside.
Heat a wok or skillet over medium-high heat and add 3 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp until they turn pink and the edges begin to curl.
Push the shrimp to the sides of the wok or skillet. Add the snow peas. Stir-fry for 1 minute, then add the red bell pepper. Stir-fry the vegetables for another minute or until the snow peas turn dark green and the vegetables are tender but still crisp.
Add the chicken broth mixture. Stir-fry for 1 to 2 more minutes to blend the flavors. Serve hot with rice or noodles.
How to Butterfly Shrimp Remove the head and the shell around the body of the shrimp, but leave on the tail. Take a knife and carefully make an incision down the back of the shrimp, taking care not to cut right through. (If the shrimp has not already been deveined, devein it now.) Flatten the shrimp on either side of the cut, so that it fans out. Continue with the remainder of the shrimp.
Black Bean Squid
Scoring the squid tubes makes the edges curl up nicely when they are stir-fried. For extra color, feel free to add a sliced carrot to the stir-fry with the onion.
Cut the squid tubes in half lengthwise. Score the squid tubes in a crisscross pattern by holding the knife at a 45-degree angle and making a series of cuts, and then holding the knife at a 120-degree angle and making a second series of cuts. Cut the scored squid into 1-inch squares.
Rinse the black beans under cold running water for 10 minutes, drain, and chop. Place the black beans in a bowl with the garlic and mash with a fork. Stir in the water. Combine the chicken broth, dark soy sauce, and rice wine or sherry in a bowl.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half of the black bean mixture. Stir-fry for 30 seconds, then add the squid. Stir-fry the squid until it turns white and the edges begin to curl. Remove the squid and drain in a colander or on paper towels.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the remaining black bean mixture and the ginger. Stir-fry for 30 seconds, then add the onion. Stir-fry the onion until it begins to soften, then add the bell pepper. Stir-fry for 1 minute.
Pour in the chicken broth mixture and bring to a boil. Add the squid back into the pan. Stir in the green onions. Stir-fry for another minute to blend the flavors. Serve hot.
Serves 3 to 4
1 pound large squid tubes
2 tablespoons Chinese fermented black beans
2 cloves garlic, chopped
2 tablespoons water
¼ cup chicken broth
2 teaspoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
4 tablespoons vegetable or peanut oil, divided
2 slices ginger, cut into thin strips
1 onion, thinly sliced
2 red bell peppers, seeded and chopped into large chunks
2 green onions, cut into 1-inch sections
Serves 2 to 4
4 Chinese dried black mushrooms
½ pound prawns, shelled, deveined
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon salt
1 teaspoon cornstarch
¼ cup chicken broth
1½ tablespoons oyster sauce
1 teaspoon granulated sugar
2 tablespoons vegetable or peanut oil
1 teaspoon minced ginger
½ teaspoon minced garlic
¼ pound thinly sliced mushrooms
Black pepper to taste
1 teaspoon Asian sesame oil
Prawns with Two Kinds of Mushrooms
If Chinese dried mushrooms are unavailable, you can experiment by using different combinations of fresh mushrooms, such as button and porcini mushrooms.
Reconstitute the dried black mushrooms by soaking them in boiling water for 20 to 30 minutes to soften. Squeeze the excess water out of the mushrooms, remove the stems, and cut into thin strips.
Rinse the prawns under cold running water and pat dry with paper towels. Place the prawns in a bowl and add the rice wine or sherry, salt, and cornstarch. Combine the chicken broth, oyster sauce, and sugar in a bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and garlic. Stir-fry for 10 seconds, then add the prawns. Stir-fry the prawns until they turn pink and the edges begin to curl.
Push the prawns to the sides of the wok or skillet. Add the mushrooms. Stir-fry for 2 minutes, stirring in the black pepper. Add the sauce and bring to a boil. Stir-fry for another minute to blend the flavors. Remove from the heat and stir in the sesame oil. Serve hot.
How to Make Your Own Chicken Broth To make your own chicken broth, place a whole chicken in a large pot. Add enough water to cover and bring to a boil. Add a few slices of green onion, ginger, and black pepper. Simmer the chicken for 3 hours, strain, and refrigerate the liquid in a sealed container until ready to use. (The chicken stock can also be frozen.)
Shrimp Fried “Rice”
A food processor takes the work out of grating the cauliflower, turning this into a quick and easy dish. If you find the pan is getting a little overcrowded, scramble the eggs separately and add them back into the pan in the final stages of cooking.
Break off the florets from the cauliflower and chop into chunks. Chop the core into chunks. Process the florets and core in a blender or food processor, a few pieces at a time, using the “grate” function. Scrape out the bottom of the blender or food processor as needed. Continue until you have 3 cups of grated cauliflower.
Rinse the shrimp and pat dry. Lightly beat the eggs in a small bowl, stirring in the black pepper.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp until they turn pink and the edges begin to curl. Push the shrimp to the sides of the pan. Add the onion in the middle, and sprinkle the paprika over the top. Stir-fry the onion for about 2 minutes, until it begins to soften.
Add the tomato. Stir-fry for a minute, stirring in the water if it begins to dry out. Push the vegetables to the sides of the pan. Add the eggs in the middle and scramble. Mix the eggs in with the other ingredients.
Add the cauliflower. Stir-fry for 1 minute, then stir in the soy sauce. Continue stir-frying, stirring and turning the ingredients over in the pan for 4 to 5 minutes, until the cauliflower is tender but still crisp. Taste and adjust seasonings if desired.
Serves 2 to 4
1 head cauliflower
10 large raw shrimp, deveined
2 eggs Black pepper to taste
2 tablespoons vegetable or peanut oil
2 cloves garlic
1 onion, chopped
1 tablespoon paprika
1 tomato
1 tablespoon water
1 tablespoon soy sauce
6
Pork Meals
Pork with Pepper and Bean Sprouts
Twice-Cooked Pork
Pork Goulash
Easy Herbed French Pork Chops
Easy Teriyaki Marinated Pork Chops
Orange Pork Chops
Skillet Chili Pork
Spicy Orange Pork Chops
Asian Chili Pork
Easy Pork and Paprika Stir-Fry
Sesame Pork
Pineapple Pork
Romantic Pork with Lychees
Stir-Fried Lychee Pork with Vegetables
Chile Verde Stir-Fry
Asian Skillet Pork with Mushrooms
Pork with Baby Bok Choy
Easy Mu Shu Pork
Plum Pork
Pork Chop Suey
Ham with Mung Bean Sprouts
Simple Peas and Pancetta
Gingered Pork
Pork Chops with Burgundy Mushrooms
Pork with Peking Sauce
Spicy Stir-Fried Omelet with Ham
Roast Pork Omelet
Korean-Style Pork Stir-Fry
Pork and Apple Stir-Fry
Stir-Fried Bubble and Squeak
Pork with Celery Cabbage
Pork Egg Rolls
Korean Sesame Pork
Peking Pork
Serves 3 to 4
½ pound boneless pork
2 tablespoons dark soy sauce, divided
4 teaspoons cider vinegar, divided
1 teaspoon brown sugar
Freshly cracked black or white pepper to taste
2 tablespoons vegetable or peanut oil, divided
½ teaspoon minced ginger
½ teaspoon minced garlic
1 green bell pepper, cut into bite-sized chunks
½ teaspoon salt
½ pound mung bean sprouts
1 tablespoon water or soy sauce, optional
1 teaspoon granulated sugar
Pork with Pepper and Bean Sprouts
To make a meal out of this simple pork dish, serve it with basic stir-fried noodles (page 200) and sliced fresh tomato.
Cut the pork into thin strips. Place the pork strips in a bowl and add 1 tablespoon dark soy sauce, 2 teaspoons cider vinegar, brown sugar, and cracked pepper. Marinate the pork for 20 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add the pork. Stir-fry the pork for about 2 minutes, or until it is no longer pink and is nearly cooked. Remove the pork from the pan and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the same wok or skillet. When the oil is hot, add the minced garlic. Stir-fry for 10 seconds, then add the green pepper and the salt. Stir-fry for 1 minute, then add the mung bean sprouts. Stir-fry for 30 seconds to 1 minute, taking care not to overcook the sprouts. Splash the vegetables with 1 tablespoon water or soy sauce during stir-frying if desired.
Push the vegetables to the sides and add the pork back into the pan. Stir in 1 tablespoon dark soy sauce, 2 teaspoons cider vinegar, and the granulated sugar. Stir-fry for 1 to 2 more minutes to heat everything and serve hot.
Using Pork in Stir-Fries Pork butt is an excellent choice for stir-fries, lean but with just enough fat to lend flavor and moisture to the dish. Leaner cuts of pork such as the shoulder and pork tenderloin don't add as much flavor. Use them in recipes that require only a small amount of pork or that have a rich sauce.
Stuffed Green Peppers with Asian Seasonings
In this dish, make sure to use green bell peppers, which are firmer than red bell peppers and hold their shape better during stir-frying.
Place the ground pork in a bowl. Stir in the sugar, light soy sauce, dark soy sauce, ginger, and cornstarch. Marinate the pork for 15 minutes.
Sprinkle a bit of cornstarch on the inside of the pepper halves (this will help the pork mixture stick to the pepper).
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the ground pork. Stir-fry the ground pork until it is no longer pink and is nearly cooked through. Remove from the pan.
Spoon a heaping portion of ground pork into each of the green pepper halves.
Heat 1 tablespoon oil in the wok. When the oil is hot, add the stuffed green peppers, meat-side down. Let cook for a minute, then add the chicken broth.
Bring to a boil. Turn down the heat, cover, and simmer for 5 minutes, adding more broth if needed. Serve hot.
Serves 4
½ pound ground pork
1 teaspoon sugar
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 teaspoon minced ginger
1 teaspoon cornstarch Extra cornstarch, as needed
4 green bell peppers, cut in half and seeded
2 tablespoons vegetable or peanut oil, divided
½ cup chicken broth
Serves 4
¾ pound pork
1 teaspoon salt
1 green bell pepper
1 leek
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1 tablespoon dry sherry
1 teaspoon granulated sugar
2 tablespoons vegetable or peanut oil
1 tablespoon chile paste with garlic
Twice-Cooked Pork
Instead of a regular leek, you can use Chinese leeks in this recipe, also called Chinese chives. Available year-round at Asian markets, they can also sometimes be found in the produce section of local supermarkets during the spring and summer months.
Cook the pork in a pot of boiling water for 20 minutes. Drain and allow to cool. Rub the salt over the pork and cut it into thin strips about 2 inches long and 1 inch wide.
Seed the bell pepper and cut into thin strips. Cut the leek in half lengthwise and cut into thin strips to match the bell pepper.
Combine the light soy sauce, dark soy sauce, sherry, and sugar in a small bowl. Set aside.
Heat a wok or skillet over medium-high heat and add oil. When the oil is hot, add the leek. Stir-fry for a minute, then add the green bell pepper.
Push the vegetables to the sides of the pan and add the chile paste in the middle. Let cook for about 30 seconds, then add the pork in the middle. Stir-fry, mixing all the ingredients together. Add the sauce. Stir-fry for another minute to heat everything through. Serve hot.
A Classic Szechuan Dish Twice-cooked pork is an example of Szechuan cuisine, known for its liberal use of chilies and spices. Traditionally, the dish is made with pork belly, but pork loin or shoulder can be used instead. Bean sauce, made with soybeans and salt, is frequently added to enhance the “beany” flavor.
Pork Goulash
Although goulash is frequently made with sour cream, leaving it out makes this a much healthier dish. A mere 2 tablespoons of sour cream has 50 calories!
Cut the lean boneless pork into 1-inch cubes. In a large bowl, toss the pork with the salt, black pepper, and cornstarch. Set aside.
Combine the tomato juice and beef broth in a small bowl and set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1½ tablespoons oil. When the oil is hot, add the pork, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink and is nearly cooked through. Remove the meat from the pan and drain in a colander or on paper towels.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the paprika over the onion. Stir-fry the onion for 2 minutes or until it begins to soften. Add the sauerkraut. Stir-fry for a minute, mixing the sauerkraut in with the onion.
Add the tomato juice and beef broth and bring to a boil. Add the pork back into the pan. Reduce the heat to medium and stir for another 2 minutes to blend all the ingredients together. Taste and adjust the seasoning if desired. If using the sour cream, stir it in
just before serving.
Stew Fit for a Cowboy The Hungarian version of stew, goulash, was invented over 1,000 years ago by cowboys looking for a way to cook the dried meat that they carried with them. But it wasn't until paprika was introduced to Hungary in the seventeenth century that Hungarian goulash took on the characteristic sweet and pungent flavor that we know today.
Serves 4 to 6
1 pound lean boneless pork
½ teaspoon salt
¼ teaspoon black pepper
1½ teaspoons cornstarch
6 tablespoons tomato juice
6 tablespoons beef broth
3½ tablespoons olive oil, divided
2 cloves garlic, chopped
1 medium white onion, chopped
1 tablespoon paprika, or to taste
1 cup canned sauerkraut, drained
¼ cup sour cream, optional
Serves 4
1 pound pork tenderloin
2½ tablespoons balsamic vinegar, divided
1 teaspoon dried rosemary
½ teaspoon garlic salt
Black pepper to taste
2 tablespoons olive oil
2 cloves garlic, crushed
Serves 4 to 6
4 boneless pork chops
Easy Teriyaki Marinade (page 27)
2 tablespoons vegetable or peanut oil
1 tablespoon minced ginger
2 tablespoons Chinese or Japanese rice wine
3 green onions, chopped on the diagonal into 1-inch sections