THE EVERYTHING® STIR-FRY COOKBOOK
Page 18
Cut the pork into 1-inch cubes. Place the pork cubes in a bowl and add the dried parsley, basil, rosemary, salt, pepper, and cornstarch. Combine the burgundy 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 1 tablespoon oil. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry for about 2 minutes, until the mushrooms have browned. Remove the mushrooms from the pan.
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 cubed pork. Let brown for a minute, then stir-fry, stirring and moving the pork 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 the broth mixture and bring to a boil. Deglaze the pan, using a spatula to scrape up the browned bits of food. Add the mushrooms and the shallots. Stir-fry for a couple of minutes, then add the pork. Cook, stirring occasionally, until the liquid is almost evaporated (4 to 5 minutes). Taste and adjust seasoning, adding salt or pepper if desired. Serve hot.
Pork with Peking Sauce
Vary the vegetables in this dish as desired. Both Stir-Fried Zucchini (page 250) or ½ green bell pepper and ½ red bell pepper would work well in this recipe.
Prepare the Peking Sauce up through step 2.
Cut the pork into bite-sized cubes. Place the pork cubes in a bowl and add the rice wine or sherry, dark soy sauce, white pepper, and the cornstarch. Marinate the pork for 20 minutes.
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 half the minced ginger and 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.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the remaining ginger and garlic. Stir-fry for 10 seconds, then add the shallots. Stir-fry the shallots for about 1 minute, until they begin to soften. Add the baby corn. Stir-fry for a minute, splashing with 1 tablespoon soy sauce if the corn begins to dry out.
Add the Peking Sauce and bring to a boil. Add the pork back into the pan. Stir-fry for 1 to 2 more minutes to heat everything through and make sure the pork is cooked. Taste and adjust seasoning if desired.
What Is a Shallot? In the culinary world the shallot is viewed as an upscale version of an onion, although both come from the lily family. Shallots are smaller and milder than onions because of the way the shallot propagates — each shallot bulb divides into several smaller bulbs. The matured shallots have a more delicate flavor and a less pronounced “oniony” smell than regular onions.
Serves 2 to 4
Peking Sauce (page 22, but see instructions in step 1)
¾ pound lean pork
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons dark soy sauce
¼ teaspoon freshly ground white pepper, or to taste
1½ teaspoons cornstarch
3 tablespoons vegetable or peanut oil, divided
2 slices ginger, minced, divided
2 cloves garlic, minced, divided
2 shallots, chopped 1 (8-ounce) can baby corn, drained
1 tablespoon soy sauce, if needed
Yields 4 omelets
12 eggs
¾ cup milk
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
Vegetable or peanut oil, as needed
2 thin slices ginger
1 cup finely chopped onion
1 teaspoon chili powder, or to taste
½ cup diced green bell pepper
½ cup diced red bell pepper
3½ ounces cooked ham, diced (about cup)
Spicy Stir-Fried Omelet with Ham
Stir-frying the vegetables seals in their juices, adding extra flavor to this omelet recipe. Try stir-frying vegetables first whenever you're planning to add them to a fried egg dish, from the classic French omelet to a Mexican frittata.
In a large bowl, lightly beat the eggs and milk. Stir in the salt and black pepper.
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 ginger. Brown the ginger for 2 to 3 minutes, and then remove it from the pan.
Add the onion to the wok or skillet. Sprinkle the chili powder over the onion and stir-fry until the onion begins to soften (about 2 minutes). Add the green bell pepper. Stir-fry briefly, then add the red bell pepper. Stir-fry for a minute, then add the cooked ham. Stir-fry for another minute or until the vegetables are crisp but tender. Remove the ham and vegetables from the pan. Drain in a colander or on paper towels.
Add the stir-fried meat and vegetables to the egg mixture.
Heat 1 tablespoon oil in the wok or skillet. Pour in one-quarter of the egg mixture. Cook until the edges begin to firm, tilting the pan so that the egg mixture is evenly distributed throughout the pan. Turn down the heat to medium if the bottom is cooking too quickly.
When the omelet is evenly cooked, carefully use a spatula to fold it over. Slide the omelet out of the pan and onto a plate. Continue cooking the remaining omelets, cleaning out the pan and adding more oil as needed.
Roast Pork Omelet
Pork is not often used in American omelets, but you may want to give it a try. Roast pork and Chinese oyster sauce lend a savory flavor to this quick and easy omelet.
In a medium bowl, lightly beat the eggs and milk. Stir in the salt, black pepper, and oyster sauce.
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 ginger. Brown the ginger for 2 to 3 minutes, and remove it from the pan. (This is to flavor the oil.) Add the onion and stir-fry until it begins to soften (about 2 minutes). Add the roast pork and stir-fry briefly (less than a minute). Remove the onion and roast pork from the pan. Drain in a colander or on paper towels.
Add the stir-fried pork and onion to the egg mixture.
Heat 2 tablespoons oil in the wok or skillet. Pour in half of the egg mixture. Cook until the edges begin to firm, tilting the pan so that the egg mixture is evenly distributed throughout the pan. Turn down the heat to medium if the bottom is cooking too quickly.
When the omelet is evenly cooked, carefully use a spatula to fold it over. Slide the omelet out of the pan and onto a plate. Cook the second omelet, cleaning out the pan and adding more oil as needed.
Yields 2 omelets
6 large eggs
6 tablespoons milk
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons oyster sauce
4 tablespoons vegetable or peanut oil, or as needed, divided
2 thin slices ginger
¼ cup finely chopped onion
¾ cup diced roast pork
Serves 2 to 4
1 pound lean pork
2 portions Korean-Inspired Marinade (page 18), divided
2 tablespoons vegetable oil
1 tablespoon Korean chile paste
2 cloves garlic, crushed
2 medium zucchini, cut on the diagonal into ¼-inch slices
1 tablespoon toasted sesame seeds
Korean-Style Pork Stir-Fry
Made with red chili peppers and soybean paste, Korean chile paste (called gochujang) is similar to Japanese miso and adds a distinct taste to this stir-fry.
Cut the pork into thin strips, about 1½ inches long and inch wide. Place the pork strips in a large resealable plastic bag. Pour in 1 portion of the marinade. Marinate the pork for at least 2 hours, turning the bag occasionally so that all the pork is evenly coated.
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 pork. (Discard the marinade.) Stir-fry the pork until it is no longer pink, then add the chile paste and
garlic. Stir-fry briefly, then push the pork to the sides of the pan.
Add the zucchini to the wok or skillet. Stir-fry for a minute, then add the remaining portion of marinade. Bring to a boil and continue stir-frying until the zucchini turns a darker green and is tender but still crisp and the pork is cooked through. Remove from the pan and garnish with the toasted sesame seeds.
Pork and Apple Stir-Fry
Paprika lends a vivid red color and strong flavor to this quick and easy stir-fry. Be sure to use fresh paprika that you've purchased within the last six months, because stale paprika can develop a bitter taste.
Cut the pork into small cubes and place in a bowl. Add the soy sauce, rice wine or dry sherry, black pepper, and cornstarch. Marinate the pork for 15 minutes.
Heat a wok or skillet on medium-high heat until it is nearly smoking, and add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the cubed pork. Stir-fry, stirring and tossing it in the pan, until the pork is no longer pink and is nearly cooked through. Remove the pork and drain in a colander or on paper towels.
Heat 1½ tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds and add the onion. Stir-fry the onion until it begins to soften (about 2 minutes), sprinkling the paprika over the onion while you are stir-frying.
Add 1 tablespoon oil in the middle of the pan. Add the rice and stir-fry, stirring it in the oil for a minute until it turns golden brown. Push to the sides and add the apple in the middle of the pan, stir-frying for 1 minute or until it begins to brown. Stir in the brown sugar. Stir to mix the apple with the onion and rice.
Add the apple juice and bring to a boil. Stir in the stir-fried pork. Stir in the fresh thyme and parsley. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together. Taste and adjust seasoning, adding salt if desired. Serve hot.
Pungent Paprika Paprika, the spice that defines Hungarian cuisine, comes from the chili pepper plant. The taste and strength of paprika varies depending on the type of chili pepper used to make it and whether the seeds (the hottest part of the chili pepper) are included. In North America, paprika is normally brighter red and has a sweeter flavor than Hungarian paprika, which can be quite hot.
Serves 2 to 4
¾ pound boneless pork
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
¼ teaspoon black pepper, or to taste
2 teaspoons cornstarch
4½ tablespoons vegetable or peanut oil, divided
2 thin slices ginger, chopped
2 cloves garlic, chopped
1 onion, chopped
1 tablespoon paprika
1½ cups cooked rice
1 cup chopped apple
1 tablespoon brown sugar
1 cup apple juice
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
Salt to taste
Serves 2 to 4
4 Chinese sausages
4 Napa cabbage leaves
1 tablespoon vegetable or peanut oil
¼ teaspoon salt
1 cup leftover mashed potatoes
1 tablespoon dark soy sauce
¼ cup chicken broth
Salt and black pepper to taste
Stir-Fried Bubble and Squeak
Traditionally, British bubble and squeak is made with leftover cabbage and potatoes from Sunday-night dinner. In this recipe, Chinese sausages (lop cheong) take the place of regular sausages or boiled beef. You can add extra flavor to this simple dish by using garlic-flavored mashed potatoes.
Cut the sausages on the diagonal into ½-inch pieces. Shred the cabbage leaves crosswise into thin strips.
Heat a wok or skillet over medium-high heat and add the oil. When the oil is hot, add the sausages. Stir-fry, moving the sausages around the pan, until they are nearly cooked through.
Push the sausages to the sides of the pan and add the shredded cabbage in the middle. Stir-fry for 1 minute, sprinkling salt over the cabbage leaves.
Add the leftover potatoes. Stir-fry, mixing the potatoes with the cabbage and sausage. Splash with the dark soy sauce.
Add the chicken broth into the pan. Stir-fry for another minute to heat everything through. Sprinkle with salt or pepper if desired. Serve hot.
Perfect Pancetta The Italian version of bacon, pancetta is made from pork belly that is preserved with salt, pepper, and a number of other spices. Pancetta is much lighter in color than American bacon, due to the fact that it is not smoked. A mainstay of Italian cuisine, pancetta is a key ingredient in several pasta dishes, and it is also added to risotto.
Pork with Celery Cabbage
If you can't find celery cabbage in the produce section at the local supermarket, look for Napa cabbage, the name by which it is commonly known in the West. If you like, you can thicken the sauce by stirring in 1 teaspoon cornstarch dissolved in 2 teaspoons water.
Cut the pork into thin strips, about 1½ to 2 inches long. Place the pork in a bowl and toss with the salt and cornstarch.
Shred the celery cabbage crosswise into thin strips. Combine the water, rice wine or sherry, hoisin sauce, and chile paste in a 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 and 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 through. Remove the pork 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 remainder of the garlic and ginger. Stir-fry for 10 seconds, then add the cabbage. Stir-fry the cabbage until it is tender but still crisp (about 2 minutes). Sprinkle the cabbage with the sugar and ½ teaspoon salt if desired.
Add the sauce and bring to a boil. Add the pork back into the pan. Stir in the green onion. Stir-fry for another minute to heat everything through. Serve hot over cooked rice.
Serves 2 to 3
½ pound lean pork
½ teaspoon salt
1½ teaspoons cornstarch
½ pound (2 cups) celery cabbage
2 tablespoons water
1 tablespoon Chinese rice wine or dry sherry
1½ tablespoons hoisin sauce
¼ teaspoon chile paste, or to taste
3½ tablespoons vegetable or peanut oil, divided
1 teaspoon chopped garlic, divided
1 teaspoon chopped ginger, divided
1 teaspoon granulated sugar
½ teaspoon salt, optional
1 green onion, finely chopped
Yields 18 to 20 egg rolls
Oil for deep-frying
1 pound lean pork
1 tablespoon dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
3 tablespoons cornstarch, divided
3 tablespoons water, divided
2 tablespoons oyster sauce
3½ tablespoons vegetable or peanut oil, divided
1 teaspoon minced garlic, divided
1 teaspoon minced ginger, divided
2 cups prepackaged shredded cabbage and carrot mix
½ teaspoon salt, or to taste
½ teaspoon granulated sugar, or to taste
1 cup mung bean sprouts
1 tablespoon water, optional
2 green onions, finely chopped
1 teaspoon sesame oil
1 package egg roll wrappers
Pork Egg Rolls
A prepackaged vegetable mix takes the work out of shredding cabbage and carrots in this recipe. To speed up the process even further, feel free to use barbecued pork from the Asian market.
Fill a deep-fat fryer, wok, or heavy deep-sided skillet with enough oil to cover the rolls and heat to 375°F.
Julienne the pork. Place the pork in a bowl and add the dark soy sauce, rice wine or sherry, and 2 teaspoons cor
nstarch. Marinate the pork for 15 minutes.
In a small bowl, combine 2 tablespoons water with the oyster sauce. In a separate small bowl, combine the remainder of the cornstarch with 1 tablespoon water to make a paste.
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 and ginger. Stir-fry for 10 seconds, then add the pork. Stir-fry until the pork is no longer pink and is nearly cooked. Remove 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 remainder of the garlic and ginger. Stir-fry for 10 seconds, then add the shredded cabbage mixture. Stir-fry, sprinkling with the salt and sugar, for 2 minutes. Stir in the mung bean sprouts and stir-fry briefly (30 seconds to 1 minute). Add 1 tablespoon water if the vegetables begin to dry out during stir-frying.
Add the oyster sauce mixture. Add the pork back into the pan. Stir in the green onions. Stir-fry for 1 to 2 more minutes to blend all the ingredients together. Remove from the heat and stir in the sesame oil. Allow the filling to cool.
To make the egg rolls, take an egg roll wrapper and lay it out in front of you. Spoon about 2 tablespoons of the filling in the middle of the wrapper. Dip your finger in the cornstarch paste and trace the edges of the wrapper. Lift the bottom of the wrapper up and over the filling, fold the left and right sides over, and roll up the egg roll. Press down firmly on the edges to seal. To deep-fry the egg rolls, slide the rolls into the hot oil and deep-fry until they are golden brown and crispy (about 4 minutes). Remove the rolls with a slotted spoon and drain on paper towels. Don't stack the rolls before or after cooking.
Korean Sesame Pork
While it is most closely associated with Chinese cuisine, sesame oil is also a popular ingredient in both Korean and Thai dishes.