Tuesday, June 28, 2016

Boucher Farm Pork Stir-fry

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.

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


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).

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.

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.