Tuesday, September 14, 2010

Express-ier than Panda

I experiment a lot with Asian stir fry. My husband usually isn't that big of a fan, but it's a good way to get in some veggies. (That's probably why he complains...) But tonight, while slipping a green bean into his mouth, he let-out a mmm. I was like, "What? You don't even like green beans." His reply was: "I like anything that tastes this good." So, here's the recipe:

canola oil
salt and pepper
a handful of carrots--julienned
1/2 yellow onion--julienned
a handful of green beans (I used frozen)
1 center cut, boneless pork chop
1 Tbsp. flour
1 Tbsp. corn starch
1/4 cup soy sauce
2 Tbsp. brown sugar
2 garlic cloves--minced
1 Tbsp. hoisin sauce
1 tsp. ground ginger
1/2 tsp. crushed red pepper
steamed rice

1. Heat 2 Tbsp of oil in a wok over medium heat. Add veggies and a dash of salt and pepper and stir fry for 10 minutes.
2. Meanwhile, pound pork until it's 1/4 inch thick, then thinly slice it. Place pork pieces in a zip top bag; add flour, seasoning, and corn starch; and shake to coat.
3. Remove veggies from wok. Add another Tbsp. of oil, heat for 1 minute, and add pork. Stir-fry for about 5 minutes or until brown.
4. Meanwhile, make sauce by mixing soy sauce, sugar, garlic, hoisin, ginger, and red pepper.
5. Add veggies and sauce to meat. Simmer for a few minutes so the sauce can thicken and the flavors can blend.
6. Serve over steamed rice.

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