13 April 2008

Spicy Stir-Fried Pork - A Perfect Dinner

Remember that Bon Appétit calendar I referred to way back when? Well it has struck again! This time I was looking ahead a bit and pulled the recipe card for Monday April 14 and Tuesday April 15. I had been to the winter Farmer's Market early in the day and knew that the recipe I found would showcase the fresh ingredients perfectly. Of course, the recipe did get tweaked here and there to account for the ingredients I had purchased, but I think it turned out beautifully. The pork was tender and spicy, and the vegetables were crisp and vibrant. This is a definite repeat recipe for me.

I scaled the recipe down for just one person, but I am showing the original, which serves 4.

Spicy stir-fried pork, green onions, and mushrooms
With stir-fries, everything cooks very quickly, so it is especially important that you have all your ingredients chopped and ready to go before you put anything in the skillet. Look for hoisin sauce, chili-garlic sauce, and Asian sesame oil in the Asian foods section fo the supermarket or at Asian markets.

4 servings

3/4 pound pork tenderloin, cut into 2 x 1/2 x 1/2-inch strips (I used a small pork chop to make the slices)
2 T soy sauce, divided
1 T hoisin sauce
1 T dry Sherry
1 T cornstarch
1 t chili-garlic sauce (I also added1 t of sriracha because I like food extra-hot)
2 t Asian sesame oil, divided
3 large eggs, beaten to blend
2 T vegetable oil, divided
1 T minced peeled fresh ginger (I used my awesome Japanese grater for this)
1/2 pound fresh shiitake mushrooms, stemmed, caps thinly sliced (I used oyster mushrooms from the farmer's market)
6 green onions, cut on the diagonal into 1 1/2-inch pieces
1/4 cup low-salt chicken broth (I used homemade stock)

Combine pork, 1 tablespoon soy sauce, and next 4 ingredients in medium bowl; stir to combine well. Let stand at least 15 minute and up to 1 hour.

Heat 1 teaspoon sesame oil in heavy large skillet over medium-high heat. Add eggs and stir until scrambled, about 1 minute. Transfer eggs to large bowl. Add remaining 1 teaspoon sesame oil and 1 tablespoon vegetable oil to same skillet. Add ginger and stir 30 seconds. Add pork and stir-fry until cooked through, about 5 minutes. Add pork to bowl with eggs.

Add remaining 1 tablespoon vegetable oil to same skillet. Add mushrooms and green onions (at this point I also added 1 red bell pepper, sliced into thin strips and 1 cup of fresh snow peas); stir-fry until just tender, about 5 minutes. Return pork and eggs to skillet. Add broth and remaining 1 tablespoon soy sauce; toss until heated through, about 2 minutes. Season to taste with salt and pepper (this dish required no extra seasoning for me - the soy sauce definitely added enough salt).


RecipeGirl said...

Great pics!

That grater thingie is neat. So it works pretty well, huh? I recently took a tip from the CLBB to freeze ginger and then grate. It's made my usual stringy ginger grating experiences far less stressful!

Josie said...

I love that grater!!! I left the stringy lump in the picture because it shows how all the fibrous pieces stay behind and you are left with lovely, smoothly minced ginger.

I think I found mine in an Asian grocery for like $2 or so - really great (grate. haha. sorry.) investment. It works on garlic too!