So, Giant Eagle foiled my kedgeree plans–NO COD–so I made the stir-fry that was scheduled for next Monday, instead, so that I don’t have to worry about the veggies going bad.
This is one of my favorite, favorite meals. Fast, easy (although read through the recipe first, so you know what you have to do and when, because it goes fast!) and makes wonderful leftovers the next day. Usually I double the amount of pineapple called for, because I love pineapple.
Besides cod, my store ALSO did not have fresh ginger. Sigh. So I’m making do with ground.
The pieces don’t have to be exact sizes that I’ve mentioned, just small, so they cook quickly. Do all your cutting and prepping beforehand!
NOTE: This time I didn’t double the pineapple, and I should have, because I also *added* a chile. The pineapple would’ve helped cool the stir-fry down!
Sweet and Sour Pork
Adapted from Jamie Oliver’s Jamie’s Food Revolution
Salt and pepper
1 c. long grain or basmati rice
vegetable, olive or peanut oil–your choice
1/2 lb. pork tenderloin, cut into 3/4″ pieces
1 red or yellow pepper, cut into 3/4″ pieces
1 sm. red onion, cut into 3/4″ pieces (if you have a larger onion, just use half of it)
a thumb sized piece of ginger, thinly sliced (or about 1 tbsp. ground)
2 cloves garlic, thinly sliced
1/2-1 red chile, seeded and thinly sliced
a small bunch cilantro, the leaves taken off and reserved and the stems chopped
1 tbsp. Chinese five spice powder
1 tsp. cornstarch
2-3 tbsp. soy sauce
1 8 oz. can of pineapple chunks
2 tbsp. balsamic vinegar
1 small heart of romaine or 1/2 a butterhead lettuce (or just a bag of their leaves. I prefer the butterhead)
optional: 2 tsp. of sesame seeds
1. Bring a pan of salted water to boil and add rice, cook to package directions. Drain the rice in a stainer, put back into the pan, and cover with aluminum foil (or the pan lid) to keep warm until needed. Prepare ingredients as noted above.
2. Preheat a wok or large frying pan on high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around. Add the pork and the five-spice powder and toss or stir around the pan. Cook for a few minutes until browned (they don’t have to cook all the way through, because they go back into the pan later). Transfer to a bowl or plate using a slotted spoon. Carefully wipe the wok out with a big bunch of paper towels and return to the heat. Once it’s very hot again, add more peanut oil and all the chopped ingredients. Toss or stir everything together and cook for two minutes. Stir in the cornstarch and 2 tbsp. soy sauce. Let everything cook for 30-40 seconds, then add the pineapple chunks with their juice, the browned pork and the balsamic vinegar. Season with black pepper and a bit more soy sauce, if needed. Break open a piece of pork, check that it’s cooked through, and remove from heat. Reduce the sauce to a gravy-like consistency by cooking a few minutes more.
3. To serve: Divide rice and lettuce between two bowls or plates (I prefer a bowl: if using a bowl, put the rice in first, then top with lettuce). Spoon the stir-fry over the top and sprinkle with sesame seeds and reserved cilantro leaves.