bFeedme

Cooking, Recipe and Food Blog

Stir-fried Pork with Vegetables

By

I enjoy experimenting when I cook. Oftentimes people see the ingredients and from there they have a preconceived notion that the dish will not work. What I learned recently is that it is always worth a try. Sometimes it is our food culture that stops us from exploring new things. I must admit that I rarely get out of my comfort zone when it comes to exotic food such as frogs, insects and the likes, but if you are talking about different tastes then I am game for that.

Stir fried pork with vegetables is an aromatic dish with a mix of flavors. It is sweet with a burst of chili, spices, nuts and fruit. The vegetables on the other hand contribute to the overall flavor and texture of this recipe.

 

Ingredients:

1 tablespoon honey

2 tablespoons light soy sauce

2 tablespoons brown sugar

1 teaspoon five spice powder

1 teaspoon hot chili powder

5 cloves garlic, crushed

1 teaspoon sesame oil

750g pork neck cut into 3cm cubes

2 tablespoons peanut oil

1/2 cup unsalted peanuts, chopped coarsely

1 medium carrot, julienned

150g snow peas, trimmed and julienned

2 tablespoons orange juice

3 kaffir lime leaves, shredded finely

4 green onions, sliced thinly

 

Place the honey, soy sauce, sugar, five spice, chili powder, garlic and sesame oil in a large bowl. Mix well. Add the pork and coat it in the honey and spice marinade. Cover it and refrigerate for at least 2 hours or overnight.

Heat the peanut oil in a large skillet over medium heat and then stir-fry the peanuts until they are brown. Place them on a plate lined with paper towels to drain the excess oil.

Put the remaining oil in the skillet and stir-fry the pork on batches for around 5-8 minutes or until they are browned and cooked through. Place all the stir-fried pork in the skillet and then add the carrots, snow peas, orange juice and lime leaves. Stir-fry all the ingredients for another 5 minutes or until the vegetables are cooked.

Remove the pork and vegetables from the heat and add the peanuts in the onions. Gently toss before transferring it to a serving plate. Serve immediately.

 

Photo Courtesy Of:  nekonoir

Five Spice Beef with Bok Choy

By

 

There are many variations of this dish. One is to cook the marinated beef and refrigerate it. It is then served as cold cuts the next day. Other versions use peppers and other vegetables. I prefer this recipe because the flavors blend together well despite its simplicity. The garlic, ginger and five spice powder infuse a lot of flavor into the meat and even the bok choy.

Ingredients:

1 lb. sirloin, sliced into 1/2 inch strips

1/4 cup soy sauce

2 tablespoons sesame oil

2 teaspoon minced fresh ginger

3 cloves garlic, minced

1 teaspoon sugar

1/2 teaspoon Chinese five spice powder

1/2 teaspoon crushed red pepper

1 large head of bok choy

2 teaspoon cornstarch

2 tablespoons oil

Combine the spy sauce, sesame oil, ginger, half of the garlic, sugar, five spice powder and crushed red pepper in a large bowl. Mix well. Marinate the beef in this mixture.

Cut the root or end of the bok choy to separate the stems from the head. Wash and then pat dry.

Transfer the beef to a plate and reserve the marinade. Stir in the cornstarch in the marinade and set aside.

In a large wok or skillet under medium flame, heat a tablespoon of oil. Stir-fry the beef for 5-8 minutes or until the edges are brown. After, transfer the beef to a bowl.

Put the remaining oil in the wok or skillet. Once it is hot, sauté the garlic for 3-5 minutes or until fragrant and light brown. Add the bok choy and stir fry for another 3-5 minutes or until the vegetables turn bright green in color.

Stir the cornstarch and marinade mixture until it is smooth. Pour it in the skillet or wok. Bring it to a boil. Add the beef and cook it for another 5-8 minutes or until the sauce thickens.

Serve warm over noodles or rice.

 

Photo Courtesy Of: rick