Thursday, July 3, 2008

Raging Garlic Pork Stir-Fry


And I'm back, with another underexposed and out-of-focus photo! This was another hit recipe from the "Fix, Freeze, Feast" cookbook, which also brought us the Cajun Braised Skillet Chops. I think I love this cookbook. I was a little nervous about making this recipe, because Jason is adamant about disliking Chinese food. It isn't necessarily Chinese food per-se, but I was afraid when he heard the words stir-fry Jason would assume it was and automatically dislike it. To my pleasant surprise, he actually liked it. His comments were, "It tasted a lot better than it smelled" and "I was glad it wasn't sweet." (Apparently one of the reasons he is so opposed to Chinese food is that he really dislikes sweet meat. I, on the other hand, love it... give me some Orange Chicken or General Tso's any day!)

This recipe was designed to make 4 frozen entrees that are cooked individually later. I'll give the recipe as written, and then explain how I made a single entree immediately.

1 pork loin (about 8 pounds; do not use tied pork loin roast)
1 1/2 cups soy sauce
1/2 cup white wine vinegar
2 tablespoons sugar
8 teaspoons minced garlic (about 24 cloves)
1 teaspoon (or to taste) crushed red pepper flakes
4 large onions, cut into 2-inch pieces
4 large green bell peppers, cut into 2-inch pieces
4 one-gallon freezer bags, labeled
12 one-quart freezer bags
On hand for cooking each entree:
2 teaspoons vegetable oil
1/2 cup cornstarch

1. Rinse and trim loin as desired. Cut pork into bite-size cubes; divide evenly among four of the 1-quart bags. Seal.

2. Whisk together soy sauce, vinegar, and sugar in a medium bowl. Divide the marinade evenly among four 1-quart bags. Into each bag of sauce measure 2 teaspoons garlic and 1/4 teaspoon crushed red pepper. Seal.

3. Divide onions and bell peppers evenly among the remaining 1-quart bags. Seal.

4. Into each of the 1-gallon bags, place a bag of pork, a bag of sauce, and a bag of peppers and onions. Seal and freeze.

To cook one entree:
1. Completely thaw one entree in the refrigerator.

2. Pour off and discard any accumulated liquid from the bag of pork. Add 1/2 cup cornstarch; seal bag and shake to coat the meat.

3. Heat oil in a large skillet over medium-high heat. Add pork and stir-fry until thoroughly cooked, about 10 minutes. Add vegetables and sauce. Stir-fry just until vegetables are tender crisp.

Making a single entree was actually really easy. Instead of getting a pork loin I used about 1 pound of boneless pork loin chops. I only needed 1 onion and 1 green bell pepper and used 1/4 of everything else (i.e., 3/8 c soy sauce, 1/8 c white wine vinegar, 1/2 T sugar, 2 t minced garlic, 1/4 t red pepper flakes). Once I mixed up the sauce and sliced the meat and veggies it was ready to go. I thought 1/2 cup of cornstarch was way too much. If I make this again I'll start with 1/4 cup, shake, and then see if I need any more.

I served the stir-fry with white rice. It was a really tasty meal and I will definitely make it again!

1 comment:

Sue said...

Mmmm...chinese. :)

Sue