1 tablespoon Chinese rice wine or dry sherry
1 teaspoon Asian sesame oil
Black pepper to taste
1 tablespoon plus 2 teaspoons cornstarch, divided
¼ cup reserved canned lychee juice
¼ cup water
3 tablespoons vegetable or peanut oil, divided
2 cloves garlic, minced
1 teaspoon minced ginger
1 shallot, chopped
2 red bell peppers, seeded and cubed
½ cup canned lychees
2 green onions, rinsed and finely chopped
Serves 3 to 4
1 pound boneless pork
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch
3 tablespoons chicken broth
1 tablespoon soy sauce
1 tablespoon dry sherry
3 tablespoons olive oil, divided
3 cloves garlic, chopped, divided
1 onion, chopped
1 teaspoon chile powder, or to taste
¼ teaspoon ground cumin, or to taste
6 tomatillos, thinly sliced
Black pepper to taste
Chile Verde Stir-Fry
Pork is paired with tomatillos, onion, and garlic in this easy stir-fried version of chile verde stew. Instead of chili powder, you may add either hot red jalapeño peppers or milder green Anaheim chilies.
Cut the boneless pork into cubes. Place the pork cubes in a bowl and add the salt, pepper, and cornstarch. Let the pork stand for 20 minutes. Combine the chicken broth, soy sauce, and dry sherry in a small bowl. Set aside.
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 the garlic. Stir-fry for 10 seconds, then add the pork. Lay flat for a minute, then stir-fry, moving the pork around the pan until it is no longer pink and is nearly cooked. Remove and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the remaining garlic. Stir-fry for 10 seconds, then add the onion. Stir-fry for about 2 minutes, until the onion begins to soften, stirring in the chili powder and ground cumin. Add the tomatillos. Stir-fry for 2 minutes, or until the tomatillos are tender but not too soft.
Add the pork back into the pan. Stir in the chicken broth mixture. Stir-fry for 1 to 2 more minutes, to combine all the flavors. Taste and adjust seasonings, adding black pepper if desired. Serve hot.
Terrific Tomatillos Sometimes called husk tomatoes, tomatillos are not tomatoes at all, but close relatives. Their papery outer husk makes tomatillos easy to distinguish from unripened green tomatoes, used to make Quick Fried Green Tomatoes (page 256). While fresh tomatillos can be hard to find, canned tomatillos are readily available in many supermarkets.
Asian Skillet Pork with Mushrooms
Instead of button mushrooms, you can use a combination of dried Chinese black mushrooms and fresh mushrooms in this dish if desired.
Cut the pork chops into bite-sized cubes. Place the pork cubes in a bowl and add the oyster sauce, sherry, sesame oil, and cornstarch. Marinate the pork for 15 minutes.
Combine the chicken broth, dark soy sauce, and sugar in a small bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 3 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the pork cubes. Let sit for a minute, then stir-fry, moving the pork around the pan until it is no longer pink and is nearly cooked. Remove 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 garlic and the chile paste. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry for about 3 minutes, until the mushrooms have darkened, then add the sauce. Add the pork back into the pan. Heat everything through and serve hot.
Freezing Chicken Broth It's easy to freeze leftover chicken broth — just pour the unused broth into ice-cube trays and freeze until needed. For recipe measuring purposes, keep in mind that each frozen cube contains approximately 1 ounce of broth.
Serves 4
4 boneless pork chops
1½ tablespoons oyster sauce
1 tablespoons dry sherry
1½ teaspoons Asian sesame oil
1 tablespoon cornstarch
cup chicken broth
2 tablespoons dark soy sauce
1½ teaspoons granulated sugar
4 tablespoons vegetable or peanut oil, divided
2 teaspoons minced ginger
1 teaspoon minced garlic
½ teaspoon chile paste, or to taste
6 ounces button mushrooms, thinly sliced
Serves 3 to 4
¾ pound lean pork
1 tablespoon soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon granulated sugar
1 teaspoon Asian sesame oil Freshly ground white pepper to taste
1½ teaspoons cornstarch
1 pound bok choy
3 tablespoons chicken broth
1 tablespoon oyster sauce
4 tablespoons vegetable or peanut oil, divided
1 teaspoon minced ginger
2 cloves garlic, crushed
½ teaspoon salt
2 green onions, cut on the diagonal into 1-inch pieces
Pork with Baby Bokc Choy
If you like, thicken the sauce in this recipe by stirring in 1 teaspoon cornstarch mixed with 2 teaspoons water at the end of cooking. Stir quickly until the sauce has thickened, and serve immediately.
Cut the pork into cubes. Place the pork in a bowl and add the soy sauce, rice wine, sugar, sesame oil, white pepper, and cornstarch. Marinate the pork for 20 minutes.
Remove the base of the bok choy. Wash the bok choy and drain thoroughly. Separate the leaves from the stalks. Cut the stalks diagonally into 2-inch pieces. Cut the leaves crosswise into 2-inch pieces. Combine the chicken broth with the oyster sauce in a bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is almost smoking. Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the pork. Let sit briefly, then stir-fry the pork, stirring and moving it around the pan until it is no longer pink and is nearly cooked. Remove the pork and drain in a colander or on paper towels.
Add 2 tablespoons oil to the wok or skillet. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the bok choy stalks. Add the salt. Stir-fry for 1 minute, then add the leaves. Stir-fry for 1 more minute, or until the bok choy turns bright green.
Add the chicken broth/oyster sauce mixture into the wok. Bring to a boil. Add the pork back into the pan. Stir in the green onions. Stir-fry for another minute and serve hot.
Easy Mu Shu Pork
Traditionally, Mu Shu Pork is made with colorful Chinese vegetables such as dried mushrooms, cloud ear fungus, and lily buds. Canned bamboo shoots and fresh mushrooms make quick and easy alternatives while still providing color and texture.
Cut the pork into thin shreds. Place the pork shreds in a bowl and add the soy sauce, rice wine or sherry, sesame oil, and cornstarch. Marinate the pork for 20 minutes.
Rinse the bamboo shoots under cold running water and drain thoroughly. Cut the slices into thin shreds. Rinse the green onions, drain, and shred. Combine the water, hoisin sauce, dark soy sauce, and sugar in a small bowl. Set aside. Lightly beat the eggs, stirring in the salt to taste.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When oil is hot, turn the heat down to medium and add the beaten eggs. Scramble quickly and remove. Clean out the pan.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the minced ginger and the green onion. Stir-fry for 10 seconds, then add the pork. Stir-fry until the pork is no longer pink and is nearly cooked through. Remove and drain in a colander or on paper towels.
Heat 1½ tablespoons oil. Add
the bamboo shoots and ¼ teaspoon salt. Stir-fry for a minute and add the mushrooms. Stir-fry for a minute, then add the sauce. Bring to a boil, then add the pork back into the pan. Stir in the eggs. Cook for another minute to mix everything together and serve hot.
Serving Mu Shu Pork In restaurants, this dish would be served with thin mandarin pancakes, green onion “brushes,” and sweet and spicy hoisin sauce. Diners use the brushes to spread hoisin sauce on the pancake, add some mu shu pork, and roll up the pancake like a tortilla. When preparing Mu Shu Pork at home, you don't need to use green onion brushes, and store-bought tortillas make a convenient substitute for the pancakes.
Serves 2 to 3
½ pound pork tenderloin
1 tablespoon light soy sauce
2 teaspoons Chinese rice wine or dry sherry
½ teaspoon Asian sesame oil
1 teaspoon cornstarch
½ cup canned bamboo shoots
2 green onions
¼ cup water
1 tablespoon hoisin sauce
2 teaspoons dark soy sauce
1 teaspoon granulated sugar
3 eggs
Salt to taste
4½ tablespoons vegetable or peanut oil, divided
½ teaspoon minced ginger
½ cup thinly sliced fresh mushrooms
Serves 3 to 4
1 pound lean pork
1 tablespoon dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon Asian sesame oil
2 teaspoons cornstarch
3½ tablespoons vegetable or peanut oil, divided
2 teaspoons minced garlic
1 tablespoon minced ginger
1 red bell pepper, cut into bite-sized cubes
3 plums, pits removed and cut in half
¼ cup water
¼ cup orange, peach, or plum juice
1 tablespoon granulated sugar
¼ teaspoon allspice
¼ teaspoon salt
Plum Pork
Allspice, which is an important element of this recipe, is not one single spice. As the name implies, allspice is a combination of spices, including nutmeg, cloves, and cinnamon.
Cut the pork into cubes. Place the pork cubes in a bowl and add the dark soy sauce, rice wine or dry sherry, sesame oil, and cornstarch. Marinate the pork for 20 minutes.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the minced garlic. Stir-fry for 10 seconds, then add the pork. Stir-fry the pork until it is no longer pink and is nearly cooked through. Remove the pork from the pan and drain in a colander or on paper towels.
Add 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the red bell pepper. Stir-fry for a minute, or until the bell pepper is tender but still firm.
Add the plums and stir-fry for a minute. Add the water, fruit juice, and the sugar. Bring to a boil, stirring to dissolve the sugar. Add the pork into the pan. Stir in the allspice and the salt. Stir-fry for 1 to 2 more minutes to mix everything together. Taste and adjust seasoning if desired.
Pork Chop Suey
There are no hard-and-fast rules for how to make chop suey. Feel free to make substitutions using whatever vegetables you have on hand.
Cut the pork into thin strips and place in a bowl. Add 1 tablespoon oyster sauce, rice wine or dry sherry, black pepper, and 1½ teaspoons cornstarch. Marinate the pork for 20 minutes. Combine the chicken broth and 2 tablespoons oyster sauce in a small bowl and whisk in 2 teaspoons cornstarch.
Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the pork. Let sit for a minute, then stir-fry until the pork is no longer pink and is nearly cooked through. Remove the pork from the pan and drain in a colander or on paper towels.
Heat 1½ tablespoons oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the onion and the celery. Stir-fry for a couple of minutes or until the onion is softened. Add the snow peas and the bell pepper. Stir-fry until the vegetables are tender but still crisp, adding more oil if needed.
Push the vegetables to the sides of the pan. Add the sauce in the middle, stirring continually to thicken. When the sauce has thickened, add the pork back into the pan. Stir-fry for 2 more minutes to mix everything together and make sure the pork is cooked through. Serve hot.
Chop Suey History There are several legends surrounding the origins of this popular American-Chinese dish. Some credit the chef of a visiting Chinese dignitary with creating the dish in the late 1800s. Others believe the idea of stir-frying bits of meat and vegetables in a flavorful gravy began with early Cantonese immigrants who came to North America to work on the railroads.
Serves 3 to 4
¾ pound lean pork
3 tablespoons oyster sauce, divided
1 tablespoon Chinese rice wine or dry sherry
Black pepper to taste
3½ teaspoons cornstarch, divided
cup chicken broth
3½ tablespoons vegetable or peanut oil, or as needed, divided
2 cloves garlic, chopped
2 thin slices ginger, chopped
½ onion, chopped
2 ribs celery, cut on the diagonal into ½-inch slices
4 ounces snow peas, trimmed
1 red bell pepper, cut into bite-sized chunks
Serves 2 to 3
¾ pound cooked ham
1 tablespoon vegetable or peanut oil
1 tablespoon minced ginger
1 tablespoon Chinese rice wine or dry sherry
2 cups mung bean sprouts, rinsed and drained
1 teaspoon granulated sugar
Serves 2
2 tablespoons vegetable or peanut oil
½ teaspoon minced garlic
½ teaspoon minced ginger
1 shallot, chopped
4 ounces pancetta, chopped
1 cup fresh peas
1–2 tablespoons chicken broth, if needed
Ham with Mung Bean Sprouts
For a more attractive, neater appearance to this dish, trim the ends of the mung bean sprouts. Mung bean sprouts that have been trimmed in this way are called silver sprouts.
Slice the ham into thin strips about 1½ to 2 inches long.
Heat a wok or skillet over medium-high heat until it is almost smoking and add the oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the cooked ham. Stir-fry for a minute, splashing the ham with the rice wine or sherry.
Add the mung bean sprouts. Stir-fry for 30 seconds to 1 minute, stirring in the sugar. Serve hot.
Simple Peas and Pancetta
The sweet taste of the fresh peas nicely complements the salty taste of pancetta in this easy stir-fry dish.
Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the garlic and the ginger. Stir-fry for 10 seconds, then add the shallot. Stir-fry for about 1 minute, until it begins to soften.
Add the pancetta. Stir-fry for 1 minute, then add the peas. Stir-fry for another minute, splashing the peas with the chicken broth if they begin to dry out during stir-frying. Serve hot.
Gingered Pork
The clean, sharp taste of ginger and its spicy scent add wonderful flavor to the pork in this simple stir-fried dish.
Cut the pork into 1-inch cubes. Place the pork cubes in a bowl and add 1½ tablespoons soy sauce, 1 tablespoon cooking wine, minced ginger, green onions, and the cornstarch. Marinate the pork for 20 minutes.
Remove the stems from the shiitake mushrooms and cut into wedges.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the marinated pork. Let sit for a minute, then stir-fry until the pork is no longer pink and is nearly cooked. Remove from the pan and drain in a c
olander or on paper towels.
Heat 1 tablespoon oil in the same wok or skillet. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry the mushrooms until they have browned and most of the liquid has evaporated.
Add the pork back into the pan. Stir-fry the pork and mushrooms for another minute, splashing with 1 tablespoon cooking wine and 1 tablespoon soy sauce. Season with black pepper if desired. Serve hot.
Japanese Soy Sauce Like Chinese soy sauce, Japanese soy sauce is divided into two main varieties — light and dark. However, while Chinese soy sauce is made with soybeans, Japanese soy sauce is made with wheat. This gives Japanese soy sauce, also called shoyu, a more intense flavor. While Chinese soy sauce can be used instead of Japanese soy sauce in a pinch, the two aren't really interchangeable.
Serves 3 to 4
1 pound pork tenderloin
2½ tablespoons Japanese soy sauce (shoyu), divided
2 tablespoons cooking wine, divided
1 tablespoon minced ginger
2 green onions, finely chopped
2 teaspoons cornstarch ½ pound shiitake mushrooms
3 tablespoons vegetable or peanut oil, divided
1 clove garlic, crushed
Black pepper to taste
Serves 4 to 6
1 pound boneless pork
½ teaspoon dried parsley
½ teaspoon dried basil
1 teaspoon dried rosemary
½ teaspoon salt
Black pepper to taste
2 teaspoons cornstarch
6 tablespoons burgundy
6 tablespoons beef broth
3 tablespoons olive oil, divided
1 teaspoon minced ginger
½ pound fresh button mushrooms, sliced
1 teaspoon minced garlic
2 shallots, chopped
Pork Chops with Burgundy Mushrooms
Fresh parsley or rosemary makes the perfect garnish for this dish. Either one will add a bit of color and an additional layer of flavor. Serve with cooked white or brown rice.
THE EVERYTHING® STIR-FRY COOKBOOK Page 17