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So, it has taken me over two weeks to get this easy stir fry post posted. It has not been for lack of trying, rather is the direct result of a severe case of Spring Fever! Every time I sit down and try to finish it, some other more important chore presents itself! There is cleaning up the yard, starting seeds, preparing my straw bale garden and then of course, work. It’s been soooo gorgeous, consequently, it’s hard to sit at the computer! Furthermore, there is the other thing… it will probably snow next week! Anyone in the Northeast quadrant of the United States can certainly relate!
This post is in reference to my recent blog post Chicken Lo Mein and my determination to make more stir fry! They are generally, both Lactose Free and Gluten Free. They offer quick and easy preparation and cooking times and are healthy and delicious, so there’s really no reason not to.
I will mention here that the common belief lately is that ‘Gluten Free’ and ‘Lactose Free’ are the latest fad. Perhaps that’s the case but having had a gluten intolerant family member since about 1972, (the doctors and specialists sent her to a psychiatrist because they could find no physical problem, so it must have been in her ‘head’) it’s not a fad for the millions of those affected! It was so difficult 40+ years ago to transition to gluten free due to product labeling. Add to that a severe intolerance to lactose, and everything you had ever eaten in the USA is out! Except meat, potatoes, rice, vegetables…. Processed foods were and are full of additives that contain potential allergens!
Fast forward to 2015. Everything is labeled now, mandated by many governments. Therefore, in theory, you should be safe reading a list of ingredients, determining there are none of your particular allergens on the list and then consuming said product. As long as you can trust the label, read the fine print! Mom was sick on a salt free ‘natural’ turkey breast from the deli today. After reading the fine print this ‘natural turkey breast, could literally kill someone as it may have been prepared in a shared facility that processes shellfish, peanuts, wheat, milk, etc. etc.! She has eaten this brand of turkey often and now they’ve changed facilities, apparently! I have been to this turkey farm on a tour. All one can see for miles are turkeys! Where did they come up with the shrimp and peanuts?
Anyway on to the Cashew Pork Stir Fry!
I bought a whole pork loin on sale. Slice about 3/4″ to 1″ slices.
Pound them out a bit to tenderize (Insurance, just on the off chance that you overcook it!)
Slice into strips.
Mince up about 2 teaspoons of ginger and a clove of garlic, or 3 (you can never have enough garlic, in my opinion!)
Add the garlic and ginger to the soy sauce, sugar and oil. Stir to combine.
Stir pork (or chicken, beef) to coat with soy sauce mixture.
Prepare your vegetables. You can really use any vegetable you have in the house. The shape the vegetables is personal preference, also. Lots of opportunity to personalize this dish! In my pantry today, I have scallions, celery, sugar snap peas, carrots and baby bok choy.
Make a slurry to thicken the sauce, after everything is cooked at the end with cornstarch and water. Mix the rice vinegar, soy sauce, ginger and sesame oil with the cornstarch slurry for use at the end.
Heat a high temp oil (peanut, vegetable, corn, etc.) in a wok or large, heavy bottom saute’ pan.
When oil is very hot, add meat. Stir fry a few pieces of meat at a time.
Drain and remove to a bowl. Continue until all meat is cooked through.
Start with the vegetables that will take the longest time to cook. In this case, the carrots and celery. After sauteing and stirring for a few minutes, remove to the bowl.
Next add the scallions and the white parts of the bok choy. Removing to the bowl after just a minute or so, depending on the heat capability of your stove.
Next, goes the snow peas and bok choy.
Put the meat, cashews and all of the vegetables back into the wok and stir to heat through.
Serve with jasmine or white rice.
Here is another easy week night Chinese - American Take- out dish!
- 1/4 c . soy sauce , buy soy sauce made with soy only (tamari). Cheaper brands contain wheat!!!
- 2 Tbsp . dry sherry
- 1 Tbsp . sesame oil
- 1 tsp . ginger
- 1 tsp . garlic
- 2 lb . pork loin
- 1 cup carrots , sliced
- 1 c . celery , sliced
- 1/2 c . green onion , sliced into about 1" pieces
- 1.5 c . snow peas
- 2 c . baby bok choy
- 2 tsp . ginger , minced
- 1 Tbsp . garlic , minced
- 2 tbsp . peanut oil (Add more as neede to stir fry all vegetables)
- 1 Tbsp . corn starch mixed with 1/3 c. water
- 1 Tbsp . Rice Vinegar
- 1 Tbsp . soy sauce
- 1 tsp . ginger
- 1/4 tsp . sesame oil
Mix all ingredients in a medium bowl.
Slice pork into strips, across the grain about 1 inch thick.
Stir pork into marinade and set aside while you prepare the vegetables.
Add oil to wok or large frying pan over high high heat.
Stir fry the pork in small batches.
When meat is done, drain excess oil and remove to a large bowl.
Saute all vegetables in the order listed above (The order represents the time the vegetables will take to stir fry, the longest first) just for a few minutes each.
Drain and add to bowl with pork.
Add the garlic and ginger to the last batch of vegetables.
When all the vegetables are done,
Add the sauce ingredients to the wok and cook for about 2 minutes to thicken.
Add meat, cashews and vegetables back to the wok and stir to coat with sauce and reheat.
Serve immediately over rice.
Mix all ingredients together in a bowl. Set aside until the end.
Originally Published 5/5/2015