Pork Stir Fry

(Chef’s Note:  This recipe can be made with chicken, beef, shrimp, or vegetarian if you prefer.  It’s all good!  Also note you have to be very specific as to how you slice your vegetables.  It makes all the difference in Asian cuisine.  Also, do not use an electric wok . . . they don’t get hot enough to make good stir fry.)  This is great served with rice and home-made Egg Rolls!

Ingredients

¾ lb. lean pork, cut into ¾” cubes

2 tbl. soy sauce

1 tbl. oyster sauce

2 tbl. sherry

1 tbl. canola oil

¼ tsp. 5-spice powder

¼ tsp. garlic powder

3 medium carrots, cut in half, then in half lengthwise, then sliced diagonally into ¼” pieces

2 stalks celery, sliced the same as the carrots

1 red bell pepper and 1 green bell pepper, seeded and cut into ¼” strips, then cut in half

¼ lb. edible pea-pod whole (stems removed)

1 large onion, cut in half, then sliced into ¼” slices

½ lb. mushrooms, sliced (any kind of mushroom will do, but if using porcini or other funky varieties, be sure to reconstitute according the the instructions on the packaging before slicing)

4 oz. fresh bean sprouts

2 tbl. cornstarch

¼ cup chicken broth (or water)

2 tbl. soy sauce

2 tbl. sesame oil

2 tbl. olive oil

Reconstituting the Porcini Mushrooms prior to slicing.  Any kind of mushroom is fine, but these were great!

Directions

·         Mix well together in a bowl - 2 tbl. soy sauce, 1 tbl. oyster sauce, 2 tbl. sherry, 1 tbl. canola oil, ¼ tsp. 5-spice powder, ¼ tsp. garlic powder

·         Add pork cubes to this marinade and set aside for at least one hour

·         In a wok, add 2 tbl. sesame oil and 2 tbl. olive oil, and heat over medium heat until hot

·         Add the pork and the remaining marinade to the hot oil, and increase heat to medium high

·         Fry pork until lightly browned, stirring occasionally, about 3 minutes

·         Move the meat to the sides of the pan, and add celery to the center of the pan

·         Cook celery about 3 minutes (stirring), then scrape celery up the sides of the pan

·         Add the carrots to the center of the pan, stir and cook about 3 minutes

·         Add ½ cup chicken broth and continue cooking until the carrots are tender

·         Mix all ingredients in pan together, then scrape all up the sides of the pan again

·         Add the peppers, 1 tbl. sesame oil to the center and cook about 5 minutes, stirring continually

·         Mix all ingredients together again and add ¼ cup chicken broth, continue cooking another 2 minutes

·         Add onions and mushrooms, stir in and cook about 5 minutes more

·         Add pea-pods, mix in well, and cook another 5 minutes

·         Add 1 cup chicken broth and simmer 2 minutes

·         In a separate bowl mix 2 tbl. cornstarch, ¼ cup chicken broth, 2 tbl. soy sauce, 2 tbl. sesame oil, 2 tbl. olive oil.  This will be your thickener for the stir fry.

·         Pour this thickener mix into the other ingredients in the wok, and stir in well

·         Reduce heat to low and simmer.  You can keep this warm until ready to serve.

·         Serve over rice (we use brown rice) and top with crunchy Chinese noodles.