Tuesday, February 05, 2008

Spicy-Sweet Pork Stir Fry with Cabbage and Mushrooms




I made this with pork, because I had a pork tenderloin lying around, but you could easily use sliced chicken breast or a tender cut of beef. Serve with steamed or brown rice.

You'll need:

1 pork tenderloin (they're usually about 1 lb)

Marinade/Sauce:
4T hoisin sauce
2T dark soy sauce
2T light soy sauce
2T rice vinegar
1T chili-garlic sauce (or Sriracha & 1t crushed garlic)
a splash of Mirin wine, if you have it
1t corn starch

1 onion, thinly sliced
shiitake mushrooms, thinly sliced
1/2 chinese cabbage, thinly sliced
1T grated ginger
5-6 cloves chopped garlic
1 sliced serrano chili
1/2c peanuts, partially crushed
2 green onions, sliced
1T grapeseed oil

Remove silver skin and any fat from pork. Slice into thin rounds-- this is easier to do if you freeze the pork for 30 minutes. Combine marinade ingredients in a bowl; taste and add more chili-garlic sauce if too sweet, or more Mirin or hoisin if too spicy. Add pork and marinate 15 minutes, while you cook the veggies.

Heat oil in non-stick skillet. Saute onions until golden brown; add mushrooms, and saute until browned. Add cabbage, ginger, garlic, and serrano chili. Stir to combine; cook until cabbage begins to wilt. Add pork and marinade; simmer, stirring, until pork is cooked through and tender. Remove from heat and stir in peanuts and green onions.

3 comments:

zilpah said...

hey celine,

I really enjoy checking out your different recipes all the time. I was wondering if you've ever tried making raw sauerkraut - I'm just in the middle of making a batch and for some reason I thought you'd enjoy it. are you interested in fermentation at all?

- julia

fivetonsflax said...

Celine does cook with cabbage more than anyone else I know. :-)

Mmm, now I'm hungry. But since I haven't so much as moved today, I think lunch is going to be just fruit and nuts. :-(

purplecook said...

Hi Julia! Thanks for reading. I have tried making sauerkraut; I used savoy cabbage, carrots, and ginger. I made it in a large empty yogurt container and weighed it down with another yogurt container full of water. I think weighing it down is the most important step-- you always want the water line above the veggies, because if mold grows it'll be easier to skim off. After about a week or two, it was ready, but I left it out as I ate it to continue fermenting and it just got tastier. It never compared, though, to the Farmers Market sauerkraut-- that lady makes some amazing combinations. Good luck with yours!

fivetonsflax-- moving and eating have little to do with each other. Sometimes, I move very little and eat quite a bit. In fact, moving a lot and eating a lot don't work well together. Neither do eating and moving at the same time. I recommend sitting down for your meals.

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