 | This stir fry was originally supposed to be Ginger Lime Shrimp. But C got sick with a nasty stomach bug and had to cancel his dinner out. Which meant no cooking of "stinky shrimp" (his words) at home. I love stir fry, especially one with a rich brown sauce. There was a debate at the dinner table of whether it was pork or beef...for the record Miss F was right and C was wrong. This stir fry would also be great with beef or even chicken. I hope to make a lighter ginger lime shrimp stir fry someday soon when C is out for F and I. Thank goodness she loves shrimp as much as I do. |
2 thick cut pork chops, cut into bite sized pieces
Marinade for pork:
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon water
1 tablespoon cornstarch
6 tablespoons water
2 tablespoon soy sauce
2 tablespoons oyster sauce
1 cup snow peas
1 bell pepper, chopped
1 cup mushrooms, sliced
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
1 tablespoon chopped garlic
Transfer pork to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix cornstarch, water, soy sauce and oyster sauce in a small bowl.
In a wok heat 1 tablespoon oil over high heat, add vegetables. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add pork mixture. Stir-fry for 2 to 4 minutes. Pour in the sauce. Stir until thickened. Return vegetables to the wok. Serve over rice.
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3 comments:
I love all your stir fries. Can't wait to try this one. :)
Thanks! I took a Chinese cooking class years ago and it was the best cooking class I have ever taken. We only learned four basic recipes, but that knowledge has come in so handy when creating stiry fry recipes.
Colorful and yummy recipes. Superb sharing
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