Pork Stir Fry
For the last few months I’ve been eating more pork than chicken, you know, the other white meat?!? And you know what???? I’ve lost weight! Not on the scale so much but judging by my clothes, they’re looser. My friends have even noticed and I swear, switching to pork from chicken is the only change I’ve made. So in honour of this little nugget of information I’m starting to use pork in place of chicken in many everyday ‘chicken’ recipes. Enter the stir fry! Here is a recipe for a classic stir fry with a homemade stir fry sauce 👍🏻
Serves 4-6
1 Cup sodium-reduced stock (I used beef)
2 tbsp sodium-reduced soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp corn starch
1/2 tsp salt, plus more
1/2 tsp pepper, plus more
4 Nests chow Mein noodles
5 Dashes Sesame oil
2 tsp canola oil, divided
453 g (1 lb) boneless pork loin centre cut chops, fat trimmed away, sliced in strips
227 g Cremini mushrooms, sliced
1 Large stalk celery, sliced
1 Medium onion, sliced into sticks
1 Small red pepper, sliced
3 Cloves garlic, crushed
Whisk together the stock, soy sauce, rice vinegar, brown sugar, cornstarch, the ½ tsp salt and pepper; set aside.
Bring a large pot of water to boil, season liberally with salt (so that the water tastes like the sea) and then cook the chow Mein noodles according to package directions (mine was 3 minutes). Drain the noodles and then toss with the sesame oil and keep warm (I left my noodles in the sieve and left the lid from the pot I used to cook the noodles in on top of the sieve to keep the noodles warm).
Next, using a wok or deep-sided pan, add 1 tsp of the canola oil over high heat. When it’s hot (it will ripple) add in the mushrooms; season with salt and pepper.
Sauté fot 5-7 minutes on high, until the mushrooms start to darken and give off their liquid.
Transfer the mushrooms to a plate and return the pan to high heat.
Add the remaining 1 tsp of canola oil and add in the pork; season with salt and pepper.
Sauté for 1-2 minutes, just until some of the pork starts to turn white and then add in the celery, red pepper and onion; season with salt and pepper.
Sauté for 2-3 minutes (still on high) until the veggies start to soften and add in the garlic, mixing constantly so it doesn’t burn and then give the stock mixture another quick mix and then add it to the pan, scraping the pan slightly to release any yummy bits of flavour (deglazing).
Let the sauce come to a boil and thicken then drop the heat to low.
Return the mushrooms and any juices to the pan.
Taste and adjust seasoning before serving.
Serve evenly over the reserved (cooked) chow Mein noodles.
Garnish with green onion (scallion), optional.
Notes:
- Go with any sodium-reduced stock of your choosing.
- White button mushrooms will work too.
| Servings | Prep Time |
| 4-6 | 10 minutes |
| Cook Time |
| 10 minutes |
|
|
|
|
For the last few months I've been eating more pork than chicken, you know, the other white meat?!? And you know what???? I've lost weight! Not on the scale so much but judging by my clothes, they're looser. My friends have even noticed and I swear, switching to pork from chicken is the only change I've made. So in honour of this little nugget of information I'm starting to use pork in place of chicken in many everyday 'chicken' recipes. Enter the stir fry! Here is a recipe for a classic stir fry with a homemade stir fry sauce 👍🏻
|
- 1 Cup sodium-reduced stock (I used beef)
- 2 tbsp sodium-reduced soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp corn starch
- 1/2 tsp salt , plus more
- 1/2 tsp pepper , plus more
- 4 Nests chow Mein noodles
- 5 Dashes Sesame oil
- 2 tsp canola oil , divided
- 453 g Boneless pork loin centre cut chops (1 lb), fat trimmed away, sliced in strips
- 227 g cremini mushrooms, , sliced
- 1 Large Stalk celery , sliced
- 1 Medium onion, , sliced into sticks
- 1 Small red pepper , sliced
- 3 Cloves garlic , crushed
- Whisk together the stock, soy sauce, rice vinegar, brown sugar, cornstarch, the ½ tsp salt and pepper; set aside.
- Bring a large pot of water to boil, season liberally with salt (so that the water tastes like the sea) and then cook the chow Mein noodles according to package directions (mine was 3 minutes). Drain the noodles and then toss with the sesame oil and keep warm (I left my noodles in the sieve and left the lid from the pot I used to cook the noodles in on top of the sieve to keep the noodles warm).
- Next, using a wok or deep-sided pan, add 1 tsp of the canola oil over high heat. When it’s hot (it will ripple) add in the mushrooms; season with salt and pepper.
- Saute fot 5-7 minutes on high, until the mushrooms start to darken and give off their liquid.
- Transfer the mushrooms to a plate and return the pan to high heat.
- Add the remaining 1 tsp of canola oil and add in the pork; season with salt and pepper.
- Saute for 1-2 minutes, just until some of the pork starts to turn white and then add in the celery, red pepper and onion; season with salt and pepper.
- Saute for 2-3 minutes (still on high) until the veggies start to soften and add in the garlic, mixing constantly so it doesn’t burn and then give the stock mixture another quick mix and then add it to the pan, scraping the pan slightly to release any yummy bits of flavour (deglazing).
- Let the sauce come to a boil and thicken then drop the heat to low.
- Return the mushrooms and any juices to the pan.
- Taste and adjust seasoning before serving.
- Serve evenly over the reserved (cooked) chow Mein noodles.
- Garnish with green onion (scallion), optional.
- Go with any sodium-reduced stock of your choosing.
- White button mushrooms will work too.
Leave a Reply