Stir-Fried Pork with Chinese Broccoli

June 16, 2011 § Leave a comment

Here’s another stir-fry from Grace Young’s Stir-Frying to the Sky’s Edge. I like this one because it’s not just Chinese broccoli but a mix of veggies that I like. What’s nice is that any one of the veggies can be swapped out (or left out) to what you have on hand or like or don’t like. I realized that none of the mushrooms are in the picture but there were straw mushrooms in there. If you don’t have straw mushrooms, small white mushrooms will taste just as good, IMO. Chicken or beef would work just fine too.

The one thing I am having a hard time finding is a Paleo/Primal substitute for the oyster sauces typically found in stores. Most of the oyster sauces contain modified cornstarch and caramel for color. Some cheaper brands also have wheat and MSG, which I typically try to avoid anyways. Might need to do an Asian markets run to see what types/brands are out there.

Just a note on the cookbook. I’m kind of on the fence about the way the book lists ingredients. Young lists ingredients like most cookbooks, one big list with the total amount for each ingredient, except she doesn’t make note when one particular ingredient is divided. So you basically have to read through the entire recipe while prepping in order to know how much of something is for a marinade or for a sauce. I find the way Wei-Chuan’s cookbooks method of listing ingredients a much more friendlier way to prep ingredients for stir-fry. But then those are the cookbooks I’ve used for most of my stir-fries. The drawback of this type of listing is that you don’t get a total amount of a particular ingredient. So I don’t know which way is better. So for this recipe, I’m using the format found in Wei-Chuan’s cookbooks. You can compare this to the Young’s Kung Pao Chicken recipe to see which one you like better.

Adapted from Grace Young’s Stir-frying to the Sky’s Edge
Paleo diet ingredient substitution in red.

Ingredients:

  • 12 oz lean pork shoulder or butt, cut into 1/4-inch thick bite-size slices
  • 2 tablespoon cooking oil (avocado oil)
  • 2 teaspoon finely shredded ginger
  • 2 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1 tablespoon chicken broth
  • 6 medium stalks Chinese broccoli
  • 4 medium fresh water chestnuts, peeled and sliced (or you can use the canned stuff)
  • 1/2 cup canned straw mushrooms, drained
  • 1/2 cup 1-inch red bell pepper squares
  • handful of snow peas, strings removed (more or less to taste)

Marinade:

  • 2 teaspoon soy sauce (Tamari)
  • 1 teaspoon Shao Hsing rice wine or dry sherry
  • 1 teaspoon minced garlic
  • 1 teaspoon cooking oil (avocado oil)
  • 1/4 teaspoon sesame oil
  •  1/8 teaspoon freshly ground black pepper

Sauce #1:

  • 3 tablespoons chicken broth
  • 2 teaspoon dark soy sauce
  • 2 teaspoon soy sauce (Tamari)
  • 1 teaspoon oyster sauce

Sauce #2:

  • 1 tablespoon chicken broth
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon cornstarch (omit for Paleo)

Directions:

In a medium bowl, combine pork and marinade, mix well. In a small bowl, combine ingredients of Sauce #1. In another small bowl, combine ingredients of Sauce #2.

In a medium pot, bring water to boil over high heat. Add broccoli and cook for 2-3 minutes or until the broccoli is crisp-tender. The thicker the stalks, the longer it’ll take to get to crisp-tender. Drain well and place on serving platter.

In a wok (or a large skillet) on high heat, swirl in 2 tablespoon cooking oil. Add ginger and 2 teaspoon garlic, stir fry for 10-20 seconds until aromatic. Push the aromatics to the side of the wok, add the pork with marinade and spread into one layer in the wok. Let cook undisturbed for 1 minute to let the pork sear a bit. Then stir fry for 1 minute until the pork is lightly browned but not cooked all the way through.

Add water chestnuts, mushrooms, bell peppers and snow peas, stir fry for 1 minute. The snow peas will turn bright green.

Swirl in Sauce #1, stir fry for 30 seconds to combine everything.

If using cornstarch in Sauce #2, re-stir the mixture, then swirl into the wok. Stir fry for 15-30 seconds, just until the pork is cooked through. Pour over the broccoli.

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