Monday, April 30, 2012

Simple Stirfry

I once again visited my fabulous cookbook while my mother was visiting. A great time to try new recipes that may take a while to make...but that was not so in this case.  It was a very simple stir fry. You could of course expand on it, but sometimes, simpler is better.  And everyone loved it. Even my littlest one who has come over to steal the leftovers away from me now...

You need 15 minutes of marinating time. Of course, you can leave it longer if you have time earlier in the day.

I always buy the boneless pork chops for dishes requiring pork - either the thin butterfly halves, or the thicker ones, depending on what I'm making. Coop's 'Prix' brand has been working out quite get a little more for your money and adding all the flavors, I think it tastes great (probably until I visit the US again and buy a better cut...but that's for later...)

I served this with white rice, however will make it with brown next time.  I have also doubled the sauce

What you need:
About 500g of pork - I used 560
2 Tbsp dry Sherry
2 Tbsp soy sauce
4 tsp sesame oil
2 tsp cornstarch
8 green onions (I used 7)
1 Tbsp peanut/vegetable oil
2 tsp sugar
salt and pepper to taste

In a bowl, combine the Sherry, soy sauce, sesame oil and cornstarch. Slice the pork into short, thick strips and add to the bowl. Let marinate a minimum of 15 minutes.

Heat a large frying pan or wok with the peanut/vegetable oil.

Cut the green onions diagonally (the entire onion) and set aside.

When the oil is steaming, add the pork mixture and liquid.  Fry until the pork is browned.  Add the onions, sugar, salt and pepper.  Continue to cook about 4-5 more minutes until the pork is done.

Remove immediately and serve.  Pour the juice into a small bowl to pour over the rice and pork mixture.

And it's that simple! Enjoy.