Thai Pork Stir Fry
Stir fry dishes are quick and easy and can be extremely flavorful. We prefer them packed with spice and flavor. So Thai stir fry fits the bill for us. We find the Thai mixture of sweet and sour and salt and hot irresistible and delicious.
We had our period of fabulous, just-right weather and now it's starting to get hot. So, being the wimps we are, we're heading indoors and back to the cooktop. No better way to prepare meals on the cooktop than to stir fry. As usual, we love the appearance of many colors plus the Thai spices and flavors so that's what we've created here. This is a great dish for using leftover pork from a roast or you can start with raw pork. Either way, it's delicious!
Thai Pork Stir Fry Recipe
Serves: 2
Prep Time: 15 mins
Cook Time: 15-20 mins
INGREDIENTS
for the marinade and sauce: (use 1/2 the marinade for the meat and the rest for the sauce)
1/4 C cilantro
2 t sriracha (more if you like it spicier)
4 T hoisin sauce
3 T Asian plum sauce
Juice of 1 lime
3 large garlic cloves, chopped fine
1" ginger, chopped fine
1 T honey
1 T + 1 t rice wine vinegar
1 T dark sesame oil
the other stuff:
1/2 pound cooked pork, cut in 1 1/2" strips about 1/8" thick and 1/2" wide (you can use chicken or beef and if the meat is uncooked, simply stir fry it until cooked)
3/4-1 C jasmine rice
1 jalapeno, cut into strips or chopped
1 medium carrot, sliced into thin rounds
1 C mung bean sprouts
1 C bok choy leaves, cut into narrow strips
3/4 C red, orange and yellow mini peppers, cut into short strips
2 green onions, cut diagonally in 1 1/2" pieces
Splash of light sesame oil
1. Mix all marinade ingredients together then separate and reserve 1/2 and add the meat to the other half. A plastic zip lock freezer bag works well for this. Refrigerate and let the meat marinate for at least one hour. If you want a really outstanding meal marinate the meat overnight for more flavor and tenderness.
2. Cook rice 15 minutes or until tender.
3. While rice is cooking, cut all the ingredients and let the meat warm. About 7 minutes before rice is done heat the wok to hot. Add light sesame oil. When oil is hot, cook the meat for about 1 minute if already cooked or about 3 minutes if raw. Remove the meat and reserve.
4. Add the carrots to the wok and cook for 1 minute. Then add the onions and cook for another minute. Next come the peppers and bok choy which cook for 1 more minute. Add the bean sprouts and the already cooked meat with the sauce and the remaining sauce and stir fry to warm all the ingredients (about 2 to 3 minutes). NOTE: if you are using raw meat you will stir fry cook it first and then reserve.PLATING:
We like to use Asian style plates that are heated in a 200* toaster oven and we even start eating with chop sticks though we have forks for when we get in trouble.
Place the rice on the plate then add the remaining ingredients from the wok. Garnish with cilantro and serve. This is your chance to show your creativity and decorating skill as the served meal can be your art. For instance, we like to also use the little pepper tops with stems as garnish; and we constantly look for different and more appetizing ways to combine the ingredients on the plates. Have fun with it.
Bon Appetit,
Tom and Anita
Thai Pork Stir Fry
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