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| Boucher Farm Pork Stir-fry |
This recipe comes from one of my very first cookbooks, Better
Homes and Gardens Cooking Chinese.
While I still own many of their cooking series from the late 80’s my
copy of this book devolved into sticky pages held together by paperclips.
We parted ways long ago.
The Stir-fry Basics
1) Peanut oil and aromatics: garlic, onion, ginger, chilies
2) Sliced or diced veggies: carrot, sweet pepper, cabbage (mushrooms)
3) Thinly sliced or diced meat, marinated
24 hrs.
4) Sauce (cornstarch, wine, stock)
My go-to “secret” is using Wickle’s Pickle juice to marinate
the meat, but any Italian-type dressing will work.
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| Half Pint Farm Pea Shoots |
Pork & Pea
Shoot Stir-fry
Adapted from Better
Homes and Gardens, Cooking Chinese
Serves 4
1 lb. Pork Cutlets (Sliced thinly across the grain,
marinated overnight) *
1 Cup Shallots and Spring Onions, (thinly sliced)
3 Dried Chinese Peppers
1 Handful Pea Shoots (Half Pint Farm)
½ Cup Stock or White Wine
1 TB Cornstarch
Peanut Oil for frying
Instructions:
Prepare and marinate the meat overnight.
Drain well, and slice your veggies of choice.
Combine stock and cornstarch together, and arrange all your ingredients
by your cooking station.
Heat the wok over medium-high heat (indoors or on the
grill).
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| Dried Peppers and Onions |
Add a tablespoon or two of peanut oil, then the dried
peppers and onions. Stir briskly for 30
seconds to 1 minute.
Add pea shoots, and keep stirring until just starting to
wilt. Remove to a bowl.
Add another tablespoon of peanut oil. Add ¼ to ½ of the meat to the wok, and stir
until no longer pink. Add to shoots.
Stir the cornstarch/stock and add it to the wok. Stir until
clear.
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| Last Step |
Add the meat and veggies back to the wok and coat them with
sauce.
Serve over baby
spinach or with rice or noodles; sesame oil, soy sauce, Chinese vinegar, or chili
oil on the side.
* Tip: It is easier to slice meat when it is slightly
frozen.
