Thursday, February 11, 2016

Chinese Pork Stir Fry


Happy (Chinese) New Year!

Chinese New Year was this past Monday, we are officially in the Year of the Monkey!

And who doesn't love monkeys?

Ordering out for Chinese food is one of those things we avoid in my house (peanut risky-ness), so what's a girl to do but make up a delicious home made stir fry to celebrate!


This recipe takes a bit of prep time to chop and marinade, but once your pieces are assembled it goes together in 10 minutes or less! It's pretty delicious too, if I do say so myself.

The tangy-to-almost-spicy sauce, the pork medallions, the fresh steamed veggies and the noodles come together for a delightful and pretty meal. 

Don't eat meat? Skip the pork and add more mushrooms - but make the marinade for some delicious sauce!



Chinese Pork Stir Fry (serves 4)

Ingredients:
  • 1 pork tenderloin
  • Marinade (see ingredients below)
  • 1 tbsp canola oil
  • 1 small onion sliced thick
  • 2-3 garlic cloves, diced
  • 6-8 medium cremini mushrooms, cut in half
  • 2 red peppers, sliced thick
  • 1 head bok choy
  • 3 packs (200g each) udon noodles
  • 2 tsp cornstarch dissolved in cold water
optional:
  • 2" piece of ginger, julienne
  • sesame seeds to garnish
Marinade Ingredients:
  • 4 tbsp soy sauce
  • 3 tbsp canola oil
  • 1 tbsp ketchup
  • 1 tbsp brown sugar
  • 2 tsp sriracha (or other chili) sauce
  • salt to taste
  • garlic powder to taste
  • 1/2 cup water (ignore if you aren't using as marinade)

Directions:

1) Start by preparing your pork. Thinly slice your pork tenderloin into medallions then place in a medium sized bowl. Mix your marinade and pour over top, mixing well over the pork. Set aside, stirring occasionally to make sure all pieces are well covered.



2) Prepare your veggies. Slice your onions and garlic and set aside together. Then, prepare your red peppers (sliced thick), mushrooms (slice in half lengthwise) and your bok choy (chopped roughly); set these vegetables aside together.

The next 3 steps will happen simultaneously and kind of quickly! Read them over before you cook!

3) Add 1 tbsp of oil to a large frying pan, then cook your onions and garlic over medium high-heat. When the garlic starts to golden, add your meat and half of the marinade and cook until the meat is done. If you're adding a bit of ginger, now is the time!

While this is happening, add your cornstarch and water mixture to the rest of the marinade and stir well; add this to the rest of the marinade and then pour into the pan when the meat is done.

4) If you have a pot with a steamer, fill the bottom portion with water and bring to a boil. Place your peppers, mushrooms and bok choy in the top section and cover. Let these vegetables steam for about 10 minutes. 

If you don't have a steamer, you can just steam the veggies in a pan with a bit of water in it, keeping covered (just make sure there's always a thin layer of water in the bottom). Make sure to strain before add everything together in step 6!




5) In a large pot, bring 3L of water to a boil. Add your udon noodles and cook for length mentioned on the package (about 3 minutes). Strain, rinse and set aside in a serving bowl.

ok lets add all that together!




6) Add your steamed vegetables to the pan with the meat and onions and toss lightly. Pour over the udon noodles and serve! You may want to include sesame seeds for a bit of garnish.

Gong Hey Fat Choy!




up