Sweet and Sour Pork with stir fried veggies
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The key to stir fry is to have all the ingredients prepped, chopped and at the ready to go.
Using a wok with metal utensils makes for effective stir frying. With lots of space to stir and move food around, it allows for fast and high temperature cooking without burning, good heat control, and adequate surface contact for the food.
And as with all the cooking school recipes, please, take a moment to read through the entire recipe to work out any kinks. Because once you get started, it’s so hard to stop!
And,”If Yan can cook, so can you!”. At least that’s what he said. LOL!
Here’s a rip from his sweet and sour pork recipe with a few changes, for ease in prep and a sauce that clings and doesn’t separate. You could also easily substitute the pork for boneless chicken.
A ginger tip:
Keep ginger finger wrapped in plastic in the freezer. When needed, pull out and grate desired amount or carefully slice, then mince, or cut into thick slices. Peeling is not necessary. The ginger finger will turn very mushy when out of the freezer in a short while, but it can be refrozen without altering the taste.
Sweet and Sour Pork
By Kim B
Serves 4
3/4 -1 pound boneless pork cubed
Salt and pepper
2 Tablespoons Dry Sherry
1 Tablespoon Soy Sauce
1 egg
1/4 cup flour
1/4 cornstarch (for gluten free, omit flour and use 1/2 cup cornstarch)
2-3 garlic cloves smashed and chopped
1 Tablespoon ginger minced
1 onion chopped
1 red pepper chopped
1 green pepper chopped
1 handful of snow cut in half on the diagonal
1 small hot pepper, minced, ( optional )
1/2 cup pineapple cubed, fresh or canned
Steamed White Rice
Salt and pepper the pork. Then mix in soy sauce and sherry and let sit 30 minutes.
While the meat is marinating, prep veggies for stir fry and place on a plate or shallow bowl so they are ready to be added to the wok.
After marinating, transfer meat to a bowl. Beat egg well, then mix into pork. Sprinkle in four mixture and stir to coat all the pieces. Let sit 3-4 minutes.
Prepare to deep fry.
Heat wok over med heat then carefully add about 4 inches of oil to the wok, then increase heat to med high. Test with a piece of the pork. It should sizzle right away when added to the wok.
Fry pieces of meat in hot oil without crowding stirring carefully so the pieces don’t stick together. Turn after about 2 minutes. Do it in batches!
Cook another 2-3 minutes until golden, then remove to paper towels to drain. Place in warm oven to keep warm and to also keep yourself and others from eating the meat as is.
Turn off flame.
Carefully pour off all but about 2 tablespoon of oil from the wok. It’s ok to pour out all the oil then replace the tablespoons if that is safer and easier, as the oil and pan will be very hot. Reserve oil as more will be needed later. Return wok to stove on low heat.
Add garlic and ginger first and stir fry until fragrant then add onions and peppers.
Increase heat to med high and stir fry for about 2-3 minutes until veggies are slightly charred, add snow peas and meat back to the pan and stir to combine then remove to a bowl.
Sweet and Sour Sauce
2 cloves garlic smashed than minced
1/3 cup packed brown sugar
1/3 cup apple cider vinegar
1/3 cup ketchup
1 Tbs. Soy sauce
1 Tbs. Worcestershire sauce
Juice of a lemon and a lime
1 Tbs cornstarch dissolved in 1 Tbs water
Reduce heat to medium and add another tablespoon of oil to the wok. Again add the garlic to the pan first, once fragrant add the brown sugar, ketchup, vinegar and the rest the sauce ingredients. Stir to combine, taste to adjust flavor, if too sweet add a tsp of vinegar, if too sour add a tsp of brown sugar until just right!
Increase heat to boil, stir cornstarch mixture then add as a steady stream into sauce, stir and simmer until thickened.
Reduce heat to low med and return pork and veggies, pineapple to the wok . Stir to coat everything.
Serve hot over steamed rice.
Bon Apetit and happy cooking!
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For salad, combine a mixture of fresh greens, herbs and raw vegetable, such as spinach, sweet peppers, cauliflower, thinly sliced onions, green onions, red onions, basil, parsley, cilantro, etc. Toss with remaining sauce, serve fish atop vegetable.
