The Everything Stir-Fry Cookbook Part 16

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 3 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 cup water cup orange, peach, or plum juice 1 tablespoon granulated sugar teaspoon allspice 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.

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1. 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.

2. 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.

3. Add 1 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.

4. 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 subst.i.tutions using whatever vegetables you have on hand.

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1. Cut the pork into thin strips and place in a bowl. Add 1 tablespoon oyster sauce, rice wine or dry sherry, black pepper, and 1 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.

2. 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.

3. Heat 1 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.

4. 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. 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 pound lean pork 3 tablespoons oyster sauce, divided 1 tablespoon Chinese rice wine or dry sherry Black pepper to taste 3 teaspoons cornstarch, divided [image]cup chicken broth 3 tablespoons vegetable or peanut oil, or as needed, divided 2 cloves garlic, chopped 2 thin slices ginger, chopped onion, chopped 2 ribs celery, cut on the diagonal into -inch slices 4 ounces snow peas, trimmed 1 red bell pepper, cut into bite-sized chunks

Serves 2 to 3 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 teaspoon minced garlic teaspoon minced ginger 1 shallot, chopped 4 ounces pancetta, chopped 1 cup fresh peas 12 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.

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1. Slice the ham into thin strips about 1 to 2 inches long.

2. 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.

3. 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.

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1. 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.

2. 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.

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1. Cut the pork into 1-inch cubes. Place the pork cubes in a bowl and add 1 tablespoons soy sauce, 1 tablespoon cooking wine, minced ginger, green onions, and the cornstarch. Marinate the pork for 20 minutes.

2. Remove the stems from the shiitake mushrooms and cut into wedges.

3. 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 colander or on paper towels.

4. 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.

5. 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.

j.a.panese Soy Sauce Like Chinese soy sauce, j.a.panese soy sauce is divided into two main varieties - light and dark. However, while Chinese soy sauce is made with soybeans, j.a.panese soy sauce is made with wheat. This gives j.a.panese soy sauce, also called shoyu, a more intense flavor. While Chinese soy sauce can be used instead of j.a.panese soy sauce in a pinch, the two aren't really interchangeable. Like Chinese soy sauce, j.a.panese soy sauce is divided into two main varieties - light and dark. However, while Chinese soy sauce is made with soybeans, j.a.panese soy sauce is made with wheat. This gives j.a.panese soy sauce, also called shoyu, a more intense flavor. While Chinese soy sauce can be used instead of j.a.panese soy sauce in a pinch, the two aren't really interchangeable.

Serves 3 to 4 1 pound pork tenderloin 2 tablespoons j.a.panese soy sauce (shoyu), divided 2 tablespoons cooking wine, divided 1 tablespoon minced ginger 2 green onions, finely chopped 2 teaspoons cornstarch 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 teaspoon dried parsley teaspoon dried basil 1 teaspoon dried rosemary 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 pound fresh b.u.t.ton 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.

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1. 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.

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 mushrooms. Stir-fry for about 2 minutes, until the mushrooms have browned. Remove the mushrooms from the pan.

3. 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.

4. Add the broth mixture and bring to a boil. Deglaze the pan, using a spatula to sc.r.a.pe 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 green bell pepper and red bell pepper would work well in this recipe.

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1. Prepare the Peking Sauce up through step 2.

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.

3. 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.

4. 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.

5. 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 p.r.o.nounced "oniony" smell than regular onions. 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 p.r.o.nounced "oniony" smell than regular onions.

Serves 2 to 4 Peking Sauce (page 22, but see instructions in step 1) pound lean pork 1 tablespoon Chinese rice wine or dry sherry 2 teaspoons dark soy sauce teaspoon freshly ground white pepper, or to taste 1 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 cup milk teaspoon salt, or to taste 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 cup diced green bell pepper cup diced red bell pepper 3 ounces cooked ham, diced (about[image] cup) 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 cla.s.sic French omelet to a Mexican frittata.

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1. In a large bowl, lightly beat the eggs and milk. Stir in the salt and black pepper.

2. 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.

3. 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.

4. Add the stir-fried meat and vegetables to the egg mixture.

5. 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.

6. 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.

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1. In a medium bowl, lightly beat the eggs and milk. Stir in the salt, black pepper, and oyster sauce.

2. 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.

3. Add the stir-fried pork and onion to the egg mixture.

4. 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.

5. 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 teaspoon salt teaspoon black pepper 2 tablespoons oyster sauce 4 tablespoons vegetable or peanut oil, or as needed, divided 2 thin slices ginger cup finely chopped onion 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 -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 j.a.panese miso and adds a distinct taste to this stir-fry.

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1. Cut the pork into thin strips, about 1 inches long and[image] 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. 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.

2. 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.

3. 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.

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1. 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.

2. 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.

3. Heat 1 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.

4. 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.

5. 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. 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 pound boneless pork 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry teaspoon black pepper, or to taste 2 teaspoons cornstarch 4 tablespoons vegetable or peanut oil, divided 2 thin slices ginger, chopped 2 cloves garlic, chopped 1 onion, chopped 1 tablespoon paprika 1 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 teaspoon salt 1 cup leftover mashed potatoes 1 tablespoon dark soy sauce 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.

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1. Cut the sausages on the diagonal into -inch pieces. Shred the cabbage leaves crosswise into thin strips.

2. 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.

3. 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.

4. Add the leftover potatoes. Stir-fry, mixing the potatoes with the cabbage and sausage. Splash with the dark soy sauce.

5. 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. 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.

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