Friday, May 29, 2009

Quick Pork Stir-Fry

Sometimes you don't have time to do a big production dinner. That's why I keep a few "essentials" in the freezer at all times. Some leftovers combined with frozen vegetables and some pantry staples make for a quick and tasty dinner that even kids will eat.

  • 2 packages Ramen noodles (since you're not using the seasoning, it doesn't matter which kind)
  • 2 tablespoons sesame oil
  • 1 pound frozen stir-fry vegetables (I like Western Family's "Premium Stir Fry")
  • 8 ounces leftover roast/grilled pork (loin, tenderloin, chops, etc.), cut into 1-inch cubes
  • 2/3 cup soy sauce
  • 1/3 cup chicken broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon white pepper (or black)
  • 1 tablespoon garlic, pressed or minced fine
  • 1 tablespoon finely minced or grated fresh ginger
  • 1 tablespoon cornstarch

In a medium bowl, soak the Ramen noodles in plenty of hot tap water. Have a colander handy so you can drain them quickly. Mix the soy sauce, broth, vinegar, sugar, pepper, garlic, ginger, and cornstarch in a lidded jar. Seal and shake vigorously to evenly distribute the cornstarch and remove any lumps. Heat the sesame oil in a large saute pan over high heat (or use a wok if you have a wok burner, but please don't use a wok on a normal kitchen rangetop!). When the oil just starts to smoke, add the vegetables. Stir so the vegatables are a spread out as possible, to maximize evaporation of the water that melts off. Continue to cook, stirring frequently, until the vegetables are completely hot and start to soften. Add the pork and cook until heated through, 30 seconds to a minute. Give the sauce a final shake (to ensure the cornstarch hasn't settled) and add to the pan. Cook for 30 seconds, or until it has thickened slightly. Quickly drain the noodles and add to the pan. Gently toss to evenly break up/distribute the noodle bricks and coat the noodles in the sauce. Serve immediatley.

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