Stir-fries, what’s not to like?
Rapid cooking over a high heat; that’s how to stir-fry. And, what’s not to like about a stir fry; lots of vegetables, quick cooking with dinner on the table in a matter of minutes.
I’ve been stir-frying for years and still have 3 woks even though I keep trying to give them away to one of my kids; I like using in my 13″ All-Clad skillet; more bottom heat surface and I think even quicker than a wok.
There’s quite a few recipes on RATG using this method; Egg Roll in a Bowl being one of them. If you like egg rolls this is an easy dinner with all the taste of your your favorite Chinese appetizer. Chicken Fried Rice with Vegetables, Sichuan Pork Ragu, and my Thai Shrimp and Eggplant Stir-Fry are a few of the others I have posted in the past. What’s great about stir-friy is that all the prep work can be done early in the day or even the day before when makes throwing a meal together even faster.
If I had to pick a favorite Asian meal to make for guest I would start with my Egg Rolls for an appetizer followed by my Egg Flower Soup (egg drop), then my Teriyaki Flank Steak cut in thin slices. I would serve my Egg Foo Yung, and maybe my Peanut Noodle Salad or a good fried rice. Not sure about dessert, seems like most options in a Chinese restaurant is ice cream; maybe my Nutella Cherry “Dumplings” with a big scoop of ice cream would hit the spot. Then of course I would have to use my beautiful butterfly cloth I bought when we did a going away party for friends moving to China several years ago. A big container of my colorful chopsticks and a basket of homemade fortune cookies would finish the table.
BLAST FROM THE PAST: It won’t be long before we are getting fresh peaches again and I can’t wait to make my Peach Melba Crunch again.
If you can’t find the fermented chile paste just use whatever brand you can find.
Mix the meat cubes, zest and lime juice and spices. Let sit in refrigerator for about 30 minutes or longer.
Saute the pork cubes and onions in skillet. Add garlic towards end of sautéing for a few minutes. I used the frozen garlic cubes (love those).
Add in the chili paste, peppers and celery and saute for a few minutes more.
Add in the mushrooms and the sweet soy glaze.
I added my snap peas in before cabbage because they were frozen. If using fresh snap peas (I usually do) add them after the cabbage has cooked some that way they will not turn too dark.
Add in the cabbage and saute until the cabbage is done but still a little crisp.
Pork and Savoy Cabbage Stir-Fry
- 1 - 1 1/2 lbs. pork loin cut into 1/2-3/4" cubes
- 1 lime zested and juiced
- 1 tsp. ginger powder
- 1 tsp. crushed red pepper
- 2-3 Tbsp. olive oil
- 1/2 head savoy cabbage cut into thick slices
- 1 red bell pepper cut into slivers
- 1 small onion about 1 cup slivered pieces
- 1 cup celery sliced thin on diagonal
- 8 oz. pkg. mushrooms sliced thin
- 2 cloves garlic
- 1 Tbsp. red chili paste
- 1 Tbsp. soy sauce or to taste
Put the pork cubes, lime zest/juice, ginger and red pepper flakes in a bowl and toss. Refrigerate for 30 minutes or more.
When ready to start the dish put about 1 tablespoon of the olive oil in a very large skillet (13" if you have one) or wok and heat. When the oil is hot, add the pork cubes and stir quickly until almost done. Remove from pan and set aside.
Add another tablespoon or two of the olive oil to the same pan and add in the onions, red pepper and the garlic. Saute for 4-5 minutes tossing as the vegetables cook. Stir in the soy sauce and red chili paste and add in the celery, mushrooms and stir-fry another 3-4 minutes then add in the pork and the sugar snap peas just until peas are hot.