| Stir-Fry Pork
Chinese
Fast, simple, flavorful
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| When I made this in graduate school to stretch the budget, the core ingredient was 1 pork chop and whatever vegetables were in the refrigerator. It can be served on rice or spaghetti noodles cooked on a high heat with splashes of soy sauce. White wine suggested. |
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| Ingredients |
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3 tablespoons vegetable oil
2 tablespoons diced ginger
3 tablespoons chopped garlic
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3/4 cup bean sprouts
1/2 cup green fresh snap peas (or green beans)
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3/4 cup cabbage sliced
1 tablespoon rice vinegar (or any vinegar)
1/4 teaspoon salt
1 teaspoon Chinese five spice
2 tablespoons soy sauce.
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1/3 cup celery, large dice
1/3 cup green and/or red pepper sliced 2"" long
1/3 cup carrot, thin slices 2"" long (optional)
1/3 cup broccoli large chop (optional)
1 can water chestnut (Dragonfly)
1 tablespoon Chinese red chili sauce
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1/3 cup mushrooms
1 tablespoon soy sauce
1 pork chop, sliced into.5 inch bites
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1/4 cup green onion, sliced.25 inch
2 tablespoons cilantro, chopped
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Steps
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| 1 | Start cooking rice or noodles depending on which you want. |
| | 2 | Pour vinegar over cabbage, then salt, and Chinese five spice. Marinate for 5-10 minutes, turning once. Set aside. |
| | 3 | Boil bean sprouts and snap peas for 1 minute. Set aside. |
| | 4 | In a wok on medium heat, add half of oil, half of ginger and garlic. Stir-fry cabbage with soy sauce for four minutes. Add rest of vegetables and cooking and stirring for three minutes. Set aside. |
| | 5 | Turn to high heat, add rest of oil, ginger and garlic. Stir-fry mushroom 3 minutes with 1 tablespoon soy sauce. Move to side of wok. Quickly stir fry pork chop with Shechuan spice about 2 minutes. |
| | 6 | Add back all set aside ingredients into wok. Add 2 tablespoons soy sauce and stir for a few minutes. Add green onion, cilantro and stir for a a few minutes. |
| | 7 | Serve over rice or noodles. |
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| Yield |
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original recipe yield: 4 Servings
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