Stir-fry is one of my
favorite dishes to cook. The possible (and sensible) ingredients are so varied,
but, as with any recipe, it’s best to know when to say when. Cleaning out the
fridge is not necessarily a good measure of what to use. Also keep amounts in
mind: When you’re including several vegetables or aromatic ingredients, you
need only a few of each.
Thin pieces of lean, boneless
pork chops turn golden outside and tender inside when they spend a little time
in a cornstarch-egg white slurry, get dusted with flour, and are then fried quickly
in peanut oil.
The dried chiles in this
recipe add smoky, savory depth—and a little heat—to the dish, but, of course, they’re
not meant to be eaten. Enjoy their residual flavor (and pretty look) but leave
the whole pods in the bowl.
And the golden rule of stir-fry: Have everything prepared before you turn on
the heat. Prepping takes a little time, but cooking happens fast.
Serves 4
Ingredients
- 1 lage egg white, lightly
beaten
- 2 tbsp cornstarch
- 4 tsp soy sauce, divided
- 1 tsp sesame oil
- 1 lb boneless pork chops, cut
into thin 2-inch strips
- 1/4 cup all-purpose flour
- 1/3 cup peanut oil
- 8 chiles de arbol (or other
small dried red chiles), stems removed
- 4 scallions, cut into 1-inch
pieces
- 3-1/2 oz snow peas, thinly sliced on the diagonal
- 2 garlic cloves, finely
chopped
- 1-inch piece of ginger, peeled
and finely chopped
- 1 tsp white sugar
- 1/4 cup small mint leaves
- 2 cups cooked short-grain
white rice, for serving
|
Boneless Pork Chops |
|
Prepared Pork |
|
Stir-Fry Vegetables and Herbs |
|
Prepared Vegetables and Herbs |
Tip: Make short work of the snow peas by stacking several and slicing
altogether:
Preparation
- Place the egg white, cornstarch,
2 teaspoons soy sauce, and sesame oil in a medium bowl and whisk until well
combined. Add the pork and stir to coat. Let stand 30 minutes.
- Heat a wok or large, deep
skillet over medium-high heat and add 1/3 cup peanut oil. Add the dried chiles
and cook until dark red, about 10 seconds. Use a slotted spoon to transfer the chiles
to a bowl.
- Sprinkle the pork with the
flour and stir well to coat. Add 1/2 the pork to the wok and fry until golden
brown and just cooked through, 5 minutes. Use a slotted spoon to transfer the
pork to the bowl with the chiles and repeat with the remaining pork,
transferring to the same bowl.
|
Cornstarch Slurry |
|
Pork in Cornstarch Slurry |
|
Flour Added |
|
Chiles in Oil |
|
Browned Chiles |
|
Pork Beginning to Cook |
|
Stir-Fried Pork |
- Add the scallions and
remaining 2 teaspoons soy sauce to the wok and stir-fry until softened, 2 minutes.
- Add the snow peas, garlic,
and ginger and stir-fry 2 minutes. Add the sugar and return the pork and chiles
to the wok. Stir-fry until hot throughout, 2 minutes. Remove from the heat and
stir in the mint leaves.
|
Stir-Fried Scallions |
|
Snow Pea Mixture |
|
Pork and Chiles Returned |
|
Mint Added |
To serve, divide the rice among 4 shallow bowls.
Divide the pork mixture on top and serve hot.
|
Crispy Pork and Chile Stir-Fry |
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