Stir Fried Pork

Pork stir fry is one of the easiest and quickest stir fry dishes that you can prepare at home. It is because pork can easily be paired with any type of vegetables, and with the right stir fry sauce, you have a delicious dinner at your table. The pork meat is so far more tender that beef meat and has enough more substance and consistency when stir fried. The good thing about stir fries is that you don't need a lot of fancy ingredients to have a perfect presentable dish. All you need is a pan and cooking oil that takes high heat. Woks work very well for this type of cooking method, as do the large pans made of cast iron or the hard iodized aluminum.

In this article we will share with you one of the best pork chop recipes that is very simple but here is the present recipe. All we need is just lean pork with some green onions and some garlic and we are in business. You marinade thin strips of pork first in a mixture of soy sauce, a little sugar and cornstarch. The cornstarch marinade is a useful trick to help keep the pork from drying out when it gets cooked ion that high heat. The sugar is just enough to glaze the pork and veggies for additional flavor. Remember this recipe as a base for your experimentation in trying to learn more combinations with other veggies.

You can easily add chili to the hot oil or ginger, or some red bell pepper, perhaps mushrooms or water chestnuts to combine with the pork stir fry. For presentation, you can also sprinkle some fresh cilantro with toasted sesame seeds as garnishing if you desire.

1. Pork stir fry with Green Onion: You can substitute the green onions with Chinese chives (much thicker than regular chives), if available. If you want some heat on it, simple add chile pepper flakes to the hot oil with the garlic, and add some minced fresh ginger with the pork.

INGREDIENTS:

a pound of pork loin or a pound of pork chops (boneless)

2 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon cornstarch

4 tablespoons peanut oil or other high smoke point oil like the canola oil, rice bran, or grape seed oil.

5 cloves of garlic, they are minced and thinly sliced

8 to 12 pieces of scallions or green onions, already sliced diagonally into 1 to 2 inches in length pieces with the white parts included too

1/2 teaspoon sesame oil (optional for flavoring)

THE PROCEDURE:

Regular cut pork chops has thickness like 1/2 inch thick to an inch thick finish. Now, if you are working with a thick pork chop (boneless), you can start by slicing it horizontally into two thin layers. But if starting with a pork loin, simply cut slices into ½ inch thick. Place the slices under some plastic wrap and pound them with a meat mallet or even an empty wine bottle. This helps tenderize the meat. The slices should be about 1/4 inch thick after. Cut the pork crosswise against the grain, making thin strips measuring 1 1/2 inches long.

Put the soy sauce, the sugar and the cornstarch in a large bowl and stir them to combine till they are smooth in texture.

Add the pork strips to the bowl and marinade and toss to coat completely. Set it aside for at least 10 minutes before stir frying.

Heat the peanut oil in a wok and saute the pan on high heat. When the oil is hot, start adding the garlic slices, stir till they begin to turn brown for about 30 seconds. Then you can add the pork strips and frequently stir the pork till it changes its color, for another 1 minute.

Then quickly add the sliced green onions and continue to toss and stir fry for another minute, until the green onions wilt. Turn off the heat and stir in the sesame oil for seasoning.

Serve immediately while hot. Great with cooked rice.