Peep's Pork Stir-fry

• 3/4 lb Boneless pork loin (≈415 g)
• 2 tsp dry sherry
• 3 shots Hot chili sesame oil
• 4 shots sesame oil
• 1 dash (1 dash measuring spoon) ground ginger or grated fresh
• Sea salt and ground peppercorns to taste
• 2 TBSP peanut oil
• (AP seasoning if desired to taste)

1. Cube pork and place in bowl with cover
2. Add other ingredients and stir well
3. Cover and let sit while you prep the veggies.

• 4 stalks bok choy with leaves (≈329 g) - cut on the bias
• 3 stalks celery (≈185 g) - cut on the bias
• 2 carrots - peeled (≈220 g) - cut on the bias
• 8 mushroom caps (≈121 g) - quartered
• 1 broccoli crown (≈156 g) - cut into flowerets then in half or quartered
• 1 medium onion (≈154 g) - cut in half then sliced root to stem
• 3 or 4 cloves fresh garlic - slivered
• Grated fresh ginger or ground ginger - to taste
• 1 cup chicken stock (or 1 cup water plus 1 tsp chicken bouillon)
• 1 - 2 TBSP cornstarch dissolved in the chicken stock
• Salt and ground peppercorns - to taste
• (Sesame oil, hot chili sesame oil and AP seasoning to taste optional)
• Peanut oil

1. Heat pan then add oil, garlic and ginger.
2. Cook till fragrant.
3. Add the pork and cook till brown and almost cooked through.
4. Add veggies and season with salt and ground peppercorns (AP seasoning and oils if desired) to taste.
5. Cook till just bright in color.
6. Add chicken stock and cornstarch slurry.
7. Stir, lower to a simmer and cover.
8. Cook till veggies are just tender crisp and pork is cooked through.
9. Serve with rice or noodles if desired.

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lilbopeep said:

Peep's Pork Stir-fry

• 3/4 lb Boneless pork loin (≈415 g)
• 2 tsp dry sherry
• 3 shots Hot chili sesame oil
• 4 shots sesame oil
• 1 dash (1 dash measuring spoon) ground ginger or grated fresh
• Sea salt and ground peppercorns to taste
• 2 TBSP peanut oil
• (AP seasoning if desired to taste)

1. Cube pork and place in bowl with cover
2. Add other ingredients and stir well
3. Cover and let sit while you prep the veggies.

• 4 stalks bok choy with leaves (≈329 g) - cut on the bias
• 3 stalks celery (≈185 g) - cut on the bias
• 2 carrots - peeled (≈220 g) - cut on the bias
• 8 mushroom caps (≈121 g) - quartered
• 1 broccoli crown (≈156 g) - cut into flowerets then in half or quartered
• 1 medium onion (≈154 g) - cut in half then sliced root to stem
• 3 or 4 cloves fresh garlic - slivered
• Grated fresh ginger or ground ginger - to taste
• 1 cup chicken stock (or 1 cup water plus 1 tsp chicken bouillon)
• 1 - 2 TBSP cornstarch dissolved in the chicken stock
• Salt and ground peppercorns - to taste
• (Sesame oil, hot chili sesame oil and AP seasoning to taste optional)
• Peanut oil

1. Heat pan then add oil, garlic and ginger.
2. Cook till fragrant.
3. Add the pork and cook till brown and almost cooked through.
4. Add veggies and season with salt and ground peppercorns (AP seasoning and oils if desired) to taste.
5. Cook till just bright in color.
6. Add chicken stock and cornstarch slurry.
7. Stir, lower to a simmer and cover.
8. Cook till veggies are just tender crisp and pork is cooked through.
9. Serve with rice or noodles if desired.

Garnish with any/all - sliced green onions (scallions), toasted sesame seeds, sliced almonds, sesame oil, hot chili sesame oil and soy sauce.

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lifesaver91958 said:

OMLord! that looks wonderful. I want some! lol

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Cooksie said:

I love a good stir fry! Do you really have a measuring spoon for a "dash"?

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