Pork StirFry!

I used to cook ” stir-fries” all the time, the simplicity and quickness with this cooking method cannot be outdone in any other cuisine.  When I learned to cook  from Mrs Keiko Shimizu at her “Asian Flavors” classes in San Jose, CA many years ago…I learned about cooking in a small space, using one or two pots, the Wok, and another pot to cook rice….

The Stir-fry method of cooking is used mainly in Oriental  food preparation using a “wok.”  In essence, it is a technique to cook food quickly at high heat in a large pot while stirring briskly which results in crispy at the same time tender food using very little fat.

In Mrs. Shimizu’s classes it took about ten minutes to cut the vegetables  and another five minutes to cut the meat in strips. Using mainly Soy Sauce and a couple of other flavors made an absolutely delicious meal in less than 30 minutes.

Today with all the sauces already bottled and found in every grocery store in the Asian section it is even simpler and quicker.
For this pork stir-fry meal I used a Yakitori Marinade and Sauce…and it was delicious…

Pork/Veggie Stir-Fry

1 ½  lbs thin Pork Cutlets

2 cups carrots

2 cups green beans

Or any vegetables you have in the refrigerator

1 onion – any color, even scallions

2 cloves garlic minced

½ cup of Yakitori Marinade/Sauce

Cut all the fat off the pork cutlets and cut them into thin strips

Place them into a bowl and add the minced garlic and  ½ cup of Yakitori Marinade/Sauce

Mix well and set aside to marinade while you cut all the vegetables into thin strips

Heat a wok or skillet with a little oil and stir fry the vegetables in small portions until just done…the vegetables should not be completely cooked.

Place the vegetables into a serving bowl..

Now stir fry the pork in the same skillet in small portions and also until just done…

When cooked add the pork to the vegetables and mix them together…

Serve the Pork Stir Fry over Jasmine Rice…or any rice!

To cook the Jasmine Rice…

1 cup of Jasmine Rice + 1 ½ cup of water..

Bring to a boil …and when boiling set on LOW Heat for about 5 minutes then take if off the burner and let it steam covered for about 15 minutes. Lift the lid and stir the rice…it should be dry and fluffy….

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Maria Reisz Springer

Maja’s Kitchen LLC

maria@majaskitchen.com

http://www.majaskitchen.com