Food Experiment #1: Pork Stir Fry
by Bernard Brandt
–Two cups sliced onions (one brown, one white)
–Two cups sliced bok choi (aka Napa cabbage)
–One cup sliced mushrooms (alas, white)
–8 oz. pork loin chop, sliced to 1/4 inch by 1 inch by 1 inch
–Two scallions, chopped fine
–Five cloves of garlic, diced fine
–Five slices fresh ginger, diced fine
–Four tablespoons peanut oil
–Four teaspoons soy sauce
–One tablespoon cooking sherry (substituted with equal amount of white rum)
–One half cup stock (in this case, 1/3 cube chicken boullion and 1/2 cup water, alas)
–Two teaspoons corn starch
–Two tablespoons water
Order of Battle:
- Get all of the above prepared and ready.
- Pour two tablespoons of the peanut oil into a wok. Heat until it almost starts to smoke.
- Pour the chopped onions, bok choi, and mushrooms into the wok. Stir gently with a bamboo or wooden spoon until they start to soften. Then reserve (put into a bowl and wait).
- Clean wok. Then pour two remaining tablespoons of peanut oil into same. Wait until oil almost starts to smoke. Then pour in scallions, garlic and ginger. Stir gently until it starts to smell good. (probably a minute or less)
- Pour in sliced loin pork chop. Cook until brown (probably 3 minutes or so)
- Pour in the cooking sherry/rum. Cook another half minute or so.
- Put the cooked and reserved vegetables back into the mix. Cook for perhaps a half minute more.
- Pour in a mix of the stock and two teaspoons of soy sauce. Stir, cover, and wait for perhaps three minutes. Check occasionally, if you are as anal-retentive as me.
- While waiting, mix cornstarch, remaining soy sauce, and water.
- When veggies and pork look good (probably no more than a few minutes), pour the cornstarch/soy sauce/water slurry in. Mix until it starts to gel. (maybe a minute or so).
- Serve immediately. Great for two. If more people, then multiply ingredients accordingly.
Satisfactory. More work necessary. Suggest substituting white with brown or shiitake mushrooms. Also suggest substituting saki/rice wine/soju in place of rum/cooking sherry.
Sorry, no photos, as I am averse to food porn. I might reconsider, if someone provides me with a camera that can upload things to the Internet. Hint, hint.