Pork and Broccoli Stir-Fry with Peanut Sauce

Stir-fries are not only quick and easy—they’re also a very healthful way to prepare a flavorful dinner with simple ingredients. Fresh vegetables should reign in your stir-fry. If you include meat, here’s the motto: lean and little. Thin pieces of less fatty protein means the meat will cook fast—and still be tender—at a high temperature.

For this recipe, I used a one-pound pork tenderloin—as tender as it gets when it comes to pig. Boneless loin chops will work too. And don't skip the marinating—it adds great flavor and aroma to the pork as soon as it starts cooking.

Finally, the oil. You don’t need much. Vegetables should be cooked to a crisp-tender texture, not mushy and oil-soaked. Stir-fry aromatic spices and herbs like ginger and garlic just long enough to bring out their wonderful floral essence—about 30 seconds. And as for the sauce—add it during the last couple minutes of cooking so that it has time to thicken a little and coat the ingredients without making them too soft. 

For the sauce in this recipe, the natural peanut butter adds creamy sweet flavor to the salty-sour taste of the other ingredients. It also acts as a thickener. As with any stir-fry, have all your ingredients ready to go before you turn on the heat.

Note: I used Japanese tamari in the sauce simply because that’s what I had on hand. Tamari soy sauce isn’t made with wheat as most other soy sauces are, but you can certainly substitute “regular” soy sauce in place of the tamari.

One Brand of Tamari

And a tip: If you use a tenderloin, first cut it crosswise into about 1/4-inch-thick medallions, then cut each medallion into thin strips.

Cut into Medallions, then Slice

For more about the fatalii chile, check out Chicken and Black Bean Nachos with Cheddar Sauce. Or, substitute two Thai chiles or one habanero in the stir-fry.  

Serves 4

Ingredients

For the Pork and Broccoli

• 5 garlic cloves, divided
• 1/4 cup tamari (or other soy sauce)
• 1 tbsp fish sauce
• 1 tsp dried red chile flakes
• 1 lb pork tenderloin, cut into thin, short strips
• 2 tbsp peanut oil, divided
• 1-inch piece of ginger, peeled and finely chopped
• 3/4 cup thin, diagonally sliced peeled carrot
• 1 fatalii chile, finely chopped (or 2 Thai chiles or 1 habanero)
• 3 cups small broccoli florets
• 2 scallions, coarsely chopped
• 2 cups cooked white rice

Sliced Pork Tenderloin 

Stir-Fry Vegetables

Prepared Vegetables, Ginger, and Garlic

For the Sauce

• 2 tbsp creamy, natural peanut butter
• 2 tbsp tamari (or other soy sauce)
• 2 tbsp brown sugar
• 2 tbsp water
• 1 tbsp rice vinegar
• 1 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tbsp ground fresh chile paste (sambal oelek)
• 1 tsp sesame oil

Preparation

For the Pork and Broccoli

1. Smash and peel 3 of the garlic cloves and place in a heavy, sealable plastic food bag. Add the tamari, fish sauce, and chile flakes and turn to combine. Add the pork and turn a few times to coat. Seal tightly and refrigerate at least 4 hours (or overnight). Let stand at room temperature 30 minutes before proceeding.

Pork in Marinade 

After Marinating Overnight

1. Finely chop the remaining 2 garlic cloves.
2. Heat a wok over medium-high heat and add 1 tablespoon of peanut oil. Remove the pork from the marinade, letting any excess drip off (most of it will be absorbed) and add to the wok.
3. Stir-fry until just cooked through, 5-6 minutes. Transfer to a bowl with a slotted spoon and wipe out the wok.
4. Add the remaining 1 tablespoon of peanut oil to the wok and add the chopped garlic and ginger. Stir-fry 30 seconds.
5. Add the carrots and chile and stir-fry 2 minutes. Add the broccoli and scallions and stir-fry 3 minutes.
6. Return the pork (and any accumulated juices) to the wok. Re-stir the sauce (recipe follows) and add to the wok. Stir well to combine. Cook until the sauce thickens (this will happen fast) and the vegetables are crisp-tender, about 1 minute.

Pork Beginning to Cook 

Stir-Fried Pork 

Garlic and Ginger 

Carrots and Chile

Broccoli and Scallions 

Stir-Fried Broccoli Mixture 

Pork and Sauce Added

To serve, divide the rice among 4 shallow bowls and spoon the pork mixture on top. Serve hot.

Pork and Broccoli Stir-Fry with Peanut Sauce

For the Sauce 

1. Combine all ingredients in a bowl, stirring well to thin and incorporate the peanut butter. Re-stir just before using.

Peanut Sauce

Smoked Beef Back Ribs with Red Wine Barbecue Sauce

When I smoke ribs, it’s usually pork baby-backs. There’s just no denying the great flavor and satisfaction from those tender, juicy, succulent little bones. But it was time for a change—a BIG change to beef back ribs. They're huge—but they did not disappoint.

You may be more familiar with beef short ribs instead of back. The difference? Short rib meat is on top of the bones; back rib meat is between the bones. So that means back ribs are less meaty and need a little more loving care in preparation to remove the tough membrane on the underside of the racks. But like short ribs, the beef backs need long, slow cooking to tenderize them and bring out their natural meaty flavor—and the result is well worth the effort.

Note: Obviously, five pounds of ribs (or anything else) sounds like a lot for two to three people. But the racks are mostly bones. Two ribs will generally satisfy a smaller eater, but plan for three or four ribs for bigger eaters.

With baby-back pork ribs, I like to make a spicy barbecue sauce with hot chiles and smoky chipotle. But for these beef ribs, I wanted a mellow, rich sauce with a red wine base for deep, savory flavor. The tomato paste adds thick, fruity texture and taste.

Tip: You’ll need to remove the fat from the underside of the racks in order to get to the membrane. Once you cut away the fat, use a paring knife to scrape the membrane from a top portion of the rack and then pull it down. It can be slippery, so use a paper towel to grasp it if needed.

Beef Back Ribs 

Remove the Membrane

For a beef short rib recipe, check out Braised Beef Short Ribs with Red Wine Sauce. For pork rib recipes, see Smoked Baby-Back Ribs, Slow-Grilled Western Ribs with Carolina-Style Barbecue Sauce,  and Smoked Ribs with Spiced Maple Barbecue Sauce.

Serves 2-3

Ingredients

For the Ribs

• 2 tsp chile powder
• 1 tsp garlic powder
• 1 tsp dry mustard
• 1/2 tsp ground coriander
• 1/4 tsp smoked paprika
• sea salt
• freshly ground black pepper
• 5 lbs beef back ribs (3-4 ribs per rack), membrane removed
• 2 cups hickory wood chips (or other wood chips)
• 2-3 unpeeled, smashed garlic cloves and fresh herb sprigs, about a handful
• 12 oz. beer (or apple juice), plus more liquid as needed

For the Sauce

• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1/4 cup finely chopped onion
• 1/2 cup dry red wine
• 1/4 cup tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tbsp honey
• 2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• sea salt
• freshly ground black pepper

Preparation

For the Ribs

1. Combine the first 7 ingredients (through black pepper) in a bowl. Rub the spice mixture all over the ribs. Wrap them in plastic wrap, then foil. Refrigerate at least 6 hours, or overnight.

Spice Rub 

Spice Rubbed Ribs 

Cover in Plastic Wrap

Ready to Chill

1. Light a smoker or prepare a grill to use as a smoker. Set the ribs out of the fridge 30-45 minutes before needed.
2. Soak the wood chips in water 30 minutes before needed. Drain well. (Use about 2/3 of the chips at the start of smoking, then add the remaining chips about 45 minutes before the ribs are done.)
3. Place the garlic and herbs in a disposable aluminum pan or a metal pan lined with aluminum foil.
4. When the coals are gray and cool enough to hold your hand 5 inches above for 3 seconds, scatter the drained wood chips over them. (Note: The temperature at the beginning of smoking will be around 350° F with the lid on the grill.) 
5. Pour the beer into the pan with the garlic mixture (adding water to fill it a little more than halfway) and set the pan on the rack above the coals.
6. Place the ribs on the opposite side and close the lid, leaving the vents open. 

Aromatics for the Smoker

Ribs Beginning to Smoke

1. Smoke the ribs for 15 minutes in one position, then turn them over and smoke for another 15 minutes. Smoke for a total of about 3 hours, shifting positions every 25-30 minutes after the first half hour. (Add more liquid to the pan as it evaporates.)
2. Let the coals cool naturally so that the ribs cook low and slow during the second half of the process.
3. Baste the ribs with barbecue sauce (recipe follows) about 5 minutes before removing them from the smoker. Let them rest 3-4 minutes before slicing.

Ribs after 2 Hours

Smoked Ribs 

Basted with Sauce

Stack on a platter and serve, passing any remaining sauce at the table.

Smoked Beef Back Ribs with Red Wine Barbecue Sauce

For the Sauce

1. Heat a saucepan over medium heat and add the oil. Add the garlic and onion and sauté 2 minutes.
2. Add the wine and next 7 ingredients (through mustard) and season with salt and pepper. Cook uncovered until slightly thickened, 10 minutes.
3. Transfer to a bowl and let stand at room temperature 1 hour. (Or cover and refrigerate up to 1 day. Bring to room temperature before using.)

Onion and Garlic 

Sauce Beginning to Cook

Cooked Sauce

Red Wine Barbecue Sauce

Chive and Dill Potato Salad

Recipe updated May 2015

Here’s a simple, quick potato salad that highlights the earthy, herbal flavors of fresh chives and dill. White balsamic vinegar is a little sweet and a little tangy, adding balance to the creamy mayo.

Serves 6

Ingredients

• 2 lbs russet potatoes, peeled and cut into generous bite-sized pieces (about 1 inch)
• 1/2 cup light mayonnaise
• 1/3 cup chopped chives
• 3 tbsp chopped dill
• 3 tbsp white balsamic vinegar
• 2 tsp Dijon mustard
• sea salt
• freshly ground black pepper
• 2/3 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper

Russet Potatoes

Preparation

1. Place the potatoes in a pan and cover with water by about 1 inch. Bring the water to a boil, then reduce the heat to medium and simmer the potatoes until tender, about 10 minutes. Drain in a colander and rinse thoroughly with cold water to stop the cooking.

Ready to Cook 

Cover with Water 

Rinse with Cold Water

1. Meanwhile, combine the mayonnaise, chives, dill, vinegar, and mustard in a bowl and season with salt and pepper.
2. Place the potatoes in a large bowl and add the celery and red and green bell peppers. Add the mayo mixture, stirring gently to combine.

Chive and Dill Sauce

Other Salad Ingredients Added 

Combine with Sauce

Cover and refrigerate at least 1 hour. (May also be made a day ahead.)

Chive and Dill Potato Salad

Cambodian Grilled Pork Chops and Scallions

Like other Southeast Asian cuisines, Cambodian features an abundance of bold flavor combinations. Salty and sweet, sour and savory—it all adds up to inviting taste and texture in every bite.

Here, I let the marinade do the work. Three common sauces used in Cambodian cooking—fish, oyster, and soy—infuse the meat with rich, salty flavor, and garlic provides an earthy balance. Grilling adds a pleasant smoky depth to both the pork and the scallions. 

Serves 4

Ingredients

• 5 garlic cloves, chopped
• 1/2 cup fish sauce
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• freshly ground black pepper
• 4 center-cut, boneless pork chops, about 1 inch thick
• 1 bunch large scallions or spring onions, root ends trimmed
• olive oil, for oiling grate and brushing
• sea salt

Boneless Chops

Fresh Scallions

Trimmed Root Ends

Preparation

1. Combine the first 5 ingredients (through black pepper) in a large bowl or baking dish. Add the pork chops and turn several times to coat. Cover and refrigerate 6-8 hours.

Marinade for Chops

Chops Beginning to Marinate

Marinated Pork Chops

1. Light a grill for medium-high heat.
2. Remove the chops from the marinade, letting excess drip off. Rub the grate with oil and grill the chops, turning once, until lightly charred outside and juicy, tender inside, 8-10 minutes total, depending on thickness. Remove and let rest 5 minutes.

Chops Beginning to Grill

Grilled Chops

1. Meanwhile, brush the scallions with olive oil and season with salt and pepper. While the chops rest, grill the scallions until charred and the white parts are crisp-tender, 4-5 minutes.

Scallions Ready to Grill

Scallions Beginning to Grill

Grilled Scallions

 Plate the pork chops and top with scallions. Serve right away.

Cambodian Grilled Pork Chops and Scallions