Spicy Pork Stir Fry

Let’s make a memorable pork stir fry together…I like to add a bit of spice to incorporate my personality and give you a bit of a zing to make you feel alive. ¬†If some of you would like to feel less of that alive feeling….hey…you can tone it down with sweet peppers instead ūüėČ

Here’s the trick…there are 3 techniques that I learned from a fabulously beautiful blogger named Marion Grasby…a resident in Bangkok, Thailand. ¬†That’s the beauty of being a blogger…you learn so much from other bloggers who impart so much wisdom without realizing it. ¬†1) Cut off the silvery skin from the pork loin 2) Cut against the grain 3) Add corn starch and baking soda to the marinade

How do these tips add to this stir fry? ¬†What are you thinking with the baking soda, Laura…you ask? ¬†Well, I thought the same thing. ¬†First, take off the slivery skin. ¬†That will never get tender and we don’t need it. ¬†We want each bite of pork to feel tender with no back talk. ¬†Secondly, to cut against the grain goes across the pork line rather than up and down into strips. ¬†Cutting meat against the grain makes it easier to chew. ¬†Thirdly, adding corn starch tenderizes the meat and it also thickens the sauce of the stir fry. ¬†Adding the baking soda in a marinade gives the meat that “velvety” texture while you chew it.

I was on my way home from having lunch with some friends and it was such a beautiful day for September. ¬†It was in the 80s, sunny and I felt like cooking. ¬†I called my mother and said, “Would you like to come over for some pork stir fry?” ¬†She just took some chicken out to make dinner for herself…and she put it right back in the fridge and said, “I will be right over!”

I wanted to make more than a simple stir fry. ¬†I put in a seeded long hot and chopped it up as small as I could with my huge cleaver. ¬†I added in some other veggies and Asian ingredients for the sauce. ¬†We didn’t even need a starch, but you could always add rice or noodles to this dish.

The long hot…I only use one of those peppers, adds just the right amount of heat and the Chinese five spice adds such warmth, which is so perfect for the fall season!

Try these simple techniques and you will make a healthier version and memorable meal for your loved ones.  Color your takeout with <3!

Spicy Pork Stir Fry

1 lb pork fillet (sliced thinly across the grain and silver skin removed)

2 tbsp low sodium soy sauce

2 tbsp hoisin sauce

2 tbsp dry sherry

1 tsp Chinese five spice

1 tsp dark honey

2 tbsp vegetable oil

3 garlic cloves (minced)

3 inches ginger (peeled and cut into sheets, then cut into matchsticks)

6 scallions (chopped1/4 inch) – separate green parts and white parts

1/2 tbsp sesame seed oil

1 long hot (seeded and minced)

1/2 red bell pepper (seeded and chopped)

1/2 cup chopped broccoli

Marinade

1 tsp finely grated ginger

1 tbsp low sodium soy sauce

1/2 tsp white pepper

2 tsp corn starch

1/2 tsp baking soda

Take the fillet and remove the silver skin.  Slice the meat across the grain and into thin slices.  Place in a bowl and add the ginger, soy sauce, white pepper, corn starch and baking soda. Using your hands, work the marinade in and spread it on every possible piece of pork throughout the bowl. Set aside.

In a saute pan, add the vegetable oil and sizzle the white part of the scallions, then add the garlic and ginger for a few minutes until it because fragrant.  Add the long hot pepper, broccoli and bell pepper and cook and mix for a minute.  Add the pork and spread it out in to a layer in the pan to cook evenly and cover for about 4 minutes.  In a small bowl, add the sherry, soy sauce, hoisin sauce, Chinese five spice and honey and whisk the ingredients together.  Pour over the pork and mix together and leave for another 5 minutes.  Add the rest of the green parts of the scallions and mix together and leave for another two minutes or until fully cooked.

Enjoy! <3

 

2 thoughts on “Spicy Pork Stir Fry

    1. Thank you so much! I was so happy with the texture of the pork. Those tips work so well! Thank you for your comment!

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