The Everything Stir-Fry Cookbook Part 14

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 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 teaspoon minced ginger teaspoon minced garlic 1 green bell pepper, cut into bite-sized chunks teaspoon salt 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.

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1. 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.

2. 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.

3. 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.

4. 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 b.u.t.t 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. Pork b.u.t.t 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.

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1. 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.

2. Sprinkle a bit of cornstarch on the inside of the pepper halves (this will help the pork mixture stick to the pepper).

3. 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.

4. Spoon a heaping portion of ground pork into each of the green pepper halves.

5. 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.

6. Bring to a boil. Turn down the heat, cover, and simmer for 5 minutes, adding more broth if needed. Serve hot.

Serves 4 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 cup chicken broth

Serves 4 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.

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1. 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.

2. 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.

3. Combine the light soy sauce, dark soy sauce, sherry, and sugar in a small bowl. Set aside.

4. 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.

5. 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 Cla.s.sic 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. 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!

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1. 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.

2. Combine the tomato juice and beef broth in a small bowl and set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 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.

4. 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.

5. 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. 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 teaspoon salt teaspoon black pepper 1 teaspoons cornstarch 6 tablespoons tomato juice 6 tablespoons beef broth 3 tablespoons olive oil, divided 2 cloves garlic, chopped 1 medium white onion, chopped 1 tablespoon paprika, or to taste 1 cup canned sauerkraut, drained cup sour cream, optional

Serves 4 1 pound pork tenderloin 2 tablespoons balsamic vinegar, divided 1 teaspoon dried rosemary 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 j.a.panese rice wine 3 green onions, chopped on the diagonal into 1-inch sections Easy Herbed French Pork Chops Serve with Stir-Fried Cauliflower (page 260) or Double Nutty Fiddlehead Greens with Sesame (page 257) for a complete meal.

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1. Cut the pork into bite-sized cubes. Place the pork cubes in a bowl and add 1 tablespoons balsamic vinegar, dried rosemary, garlic salt, and the black pepper. Marinate the pork for 15 minutes.

2. Heat a wok or skillet over medium-high heat and add the oil. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the pork. Let brown for a minute, then stir-fry the pork, moving it around the pan for 6 to 8 minutes, until it is thoroughly cooked through. Splash the pork chops with 1 tablespoon balsamic vinegar during stir-frying. Serve hot.

Easy Teriyaki Marinated Pork Chops Teriyaki marinade works well in pork dishes. To increase the flavor, marinate the pork for 30 minutes.

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1. Cut the pork chops into cubes. Place the pork in a bowl and add the marinade. Marinate the pork for 15 minutes.

2. Heat a wok or skillet over medium-high heat and add the oil. When the oil is hot, add the minced ginger. Stir-fry until it is aromatic, then add the pork. Let brown for a minute, then stir-fry the pork until it is no longer pink and is nearly cooked. Splash the pork with the rice wine and stir in the green onions. Continue stir-frying for another minute or until the pork is cooked through.

Orange Pork Chops Sake is the j.a.panese version of rice wine. If both Chinese rice wine and j.a.panese sake are unavailable, subst.i.tute 2 teaspoons of lemon juice in the marinade.

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1. Cut the pork chops into cubes. Place the pork cubes in a bowl and add the soy sauce, rice wine or sake, and cornstarch. Marinate the pork in the refrigerator for 30 minutes.

2. Heat a wok or skillet on medium-high heat. Add 2 tablespoons oil. When the oil is hot, add the pork. Let it 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 through. Remove the pork and drain in a colander or on paper towels.

3. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the carrots. Stir-fry for 2 minutes, stirring in the salt.

4. Add the Orange Sauce and bring to a boil. Add the pork back into the pan. Stir in the chopped green onions. Stir-fry until everything is mixed together and the pork is cooked through. Serve hot.

Serves 4 4 boneless pork chops 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or j.a.panese sake 2 teaspoons cornstarch 3 tablespoons vegetable or peanut oil, divided 1 tablespoon minced ginger 4 carrots, cut on the diagonal into thin slices 1 teaspoon salt Orange Sauce (page 17) 2 green onions, green parts only, finely chopped