Okay I know this isn’t a baked good nor did I make it on a Sunday morning, but I’m gonna rock this blog regardless!
I have never made a stir-fry, ever. This was a huge step outside of my comfort zone. My mom had an extra copy of “Cuisine at Home” so she passed it along to me. If you’ve never seen this magazine, check it out. It’s awesome, simple as that. The writers break everything down with tips, pictures, and hints to help you succeed. Hence why I took this recipe on.
Now I haven’t tasted the final product, nor do I have a complete picture. I made it tonight while I had time to experiment (new recipes take me a while). This next week is parent/teacher conferences and meeting with 22 sets of parents will consume my time. So I prepped and cooked it tonight, and we’ll feast on the Mongolian Pork Stir-Fry tomorrow night.
A couple of my own notes:
- I may have accidentally (and unbeknownst to me until writing this blog) left out the hoisin (I don’t even know what that is). I completely forgot to get (what is probably a very important ingredient) hoisin when I was shopping for all of the ingredients.
- I used two leeks, an entire red bell pepper, and 4-5 cloves of garlic. All of these are more than what is called for but hey, why not?
- When prepping sliced leeks, thinly cut them and then place them in a large bowl of water. The leeks will float to the top of the bowl while the dirt will settle at the bottom.
- I don’t have a wok so I used a large skillet. Just be prepared for a whole mess of spitting and splattering if you go the skillet route!
- To boost the nutritional value, I added a bag of baby spinach. The leaves will wilt into the stir-fry and hardly be noticed.
By the way, did I mention it’s a dream of mine to visit Mongolia? I wanna travel with a nomadic family for a few weeks. It would be an amazing experience!
Mongolian Pork Stir-Fry (recipe care of Cuisine at Home)
INGREDIENTS: 1/4 cup of each… low-sodium chicken broth, dry sherry, and low-odium soy sauce; 3 tablespoons sweet chili sauce, 1 tablespoon light brown sugar, 1 tablespoon cornstarch, 2 teaspoons each hoisin sauce and toasted sesame oil, 1/4 teaspoon red pepper flakes, 8 ounces pork tenderloin (trimmed and thinly sliced), 2 tablespoons peanut oil, 1/2 bunch of asparagus (trimmed and cut into 1 1/2 inch pieces), 1 cup thinly sliced red bell peppers , 1/2 cup thinly sliced leeks (white and light green parts only), 1 tablespoon minced fresh ginger, 2 tablespoons fresh garlic, cooked ramen or Chinese noodles
DIRECTIONS: Whisk together broth, sherry, soy sauce, chili sauce, brown sugar, cornstarch, hoisin, sesame oil, and pepper flakes in a bowl. Add pork and let marinate 10 minutes. Heat the peanut oil in a wok or large skillet over high heat. Add pork, reserving marinade. Stir-fry pork until cooked through, 2-3 minutes; transfer to plate. Add asparagus and bell peppers to wok, stir-fry 2-3 minutes. Add leeks, ginger, and garlic and stir-fry until fragrant, 1 minute. Return pork to wok and stir in reserved marinade, scraping up any brown bits. Boil marinade until thickened, 2-3 minutes. Serve stir-fry with noodles.
Notes: Sweet chili is a popular Asian condiment made with sugar, red chile peppers, and vinegar. For thin, even slices, briefly freeze the pork tenderloin just until it firms up, but not until it’s rock hard (this was an awesome tip and totally worth my fingers freezing off while slicing the pork). To thicken the stir-fry and to kill any bacteria, be sure to boil the marinade in the wok.