Thursday, May 26, 2011

Stir-fry Savvy

Back in college, I cooked stir fry all.the.time.! We loved it, but for some reason it's been a while since this favorite has appeared on our menu. Though for the past three days I've had a craving, so on our meal plan it went. I was delighted!

You should know, this post isn't going to be about a one-of-a-kind combination of asian flavors. In fact, any novice cook could probably whip up these ingredients with some success. What I do have to offer is a perfected technique and I would love to share!

You should know that I came to these stir fry conclusions by my own trial and error in my early cooking days and I'm all the wiser for those mishaps. And thank goodness, because now I can whip up a delicious stir fry anytime the mood strikes.

1 lb Pork loin
2 bell peppers (mixed colors)
1 red onion
2 cups mushrooms
Favorite asian marinade/sauce like Yoshida's
Sesame seeds
Oil (I prefer canola, but peanut works great too)
Brown rice


1. If using pork, it is really important to marinade your meat. I like to marinade overnight to ensure the flavors are absorbed well.
2. Next you want to prep your vegetables. Slice peppers and onions and make sure mushrooms are washed well. To save yourself some hassle while cooking, go ahead and toss some marinade/sauce with your veggies and coat nicely.
3. Take your meat out of the marinade and slice into super thin pieces. It will cook faster and retain a lot of moisture this way.
4. Now the most important step: place your wok (or similar style pan) on high heat, letting the pan get really hot. Add a few teaspoons of oil, making sure you have chosen one that has a high smoke point so it doesn't burn. Let the oil bead up, 1 minute or less. This will tell you the pan is hot enough.
5. Now you want to toss your meat into the wok, making sure it lays in a thin layer. After about 20-30 seconds, begin tossing the pork with a wooden spoon. Cook until browned and cooked through, about 1-2 minutes.
6. Place the pork on a seperate dish. Now toss your veggies in the wok, using the same method as the pork. You want to be sure not to crowd the pan. If you have too many veggies, just split them in half and cook in two batches. When veggies start to brown, toss the pork back in and mix well. (Note: the veggies will cook down a bit)
7. Serve over brown rice and sprinkle with sesame seeds. Enjoy you perfectly crisp and flavorful meal!

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