Pork Stir Fry with Panko Crust

I just love Stir Fry!   Once you get your 

ingredients prepared, the entire meal can 

come together in just minutes.  

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Pork Stir Fry w/ Panko Coating

Oriental, Stir Fry

1 1/2 lb pork sirloin; cut in 1 1/2 inch cubes
  Brine:
2 c cold water
1 tb salt
2 tb Worcestershire sauce
   Panko coating:
1 c panko crumbs
1 c flour
1 ts garlic powder
1 ts onion powder
1/2 ts salt
1 ts pepper
1/2 ts baking soda
3  egg whiles
  Stir Fry ingredients:
1 lg garlic clove; minced
1 tb ginger; grated
6  Tien Tsin peppers; whole or more to taste
1  onion; sliced 1/2-inch thick
1  red bell pepper; sliced
1  green bell pepper; sliced
1  celery rib; fine dice

Slice the pork sirloin into 1 1/2" cubes.   Mix water, salt and Worcestershire sauce until salt is dissolved.  Add pork and brine for 30 minutes up to an hour.

Whisk Panko ingredients together and set aside.

Whisk egg whites together.   Drain and pat dry pork cubes.   Be sure they are very dry before adding to the egg whites.

In small batches, add pork cubes into the Panko coating.  Repeat with remaining pork cubes until all are coated.   Let set for 10 minutes to dry.    Recoat just before frying in oil. 

Pork Cubes drying before Deep Fry.  Coating sticks...doesn't come off in the fryer. 

Preheat cooking oil to 350F.     Fry pork cubes in batches until golden brown.  Keep warm in oven while preparing the rest of the stir fry ingredients.

In large skillet or wok, quickly sauté garlic and ginger.   Add Tien Tsin peppers (Available in Asian and Mexican shops) and sauté  but do not burn.  Add onion, peppers and celery rib and stir fry until slightly limp but not over cooked.     Add cooked pork to pan and immediately coat with Sweet Sour Sauce.

Serve over white or brown rice.

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My Vegetable Medley for the Stir Fry

This is my Sweet Sour Sauce recipe...but you could use any that you like.  

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Sweet And Sour Sauce

Sauces

1/4 cup sugar
2 tablespoons ketchup
2 tablespoons dark soy sauce
1/4 teaspoon salt
1/2 cup water or reserved pineapple juice
1/4 cup vinegar
1 tablespoon cornstarch dissolved in
4 tablespoon water

To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Add together and whisk to eliminate any lumps.

Bring to a boil for a dipping sauce or add directly to stir fry for a cooking/finishing sauce.

New find!! I replaced the 1/2 cup water or reserved pineapple juice with Rose's Mango Twist Cocktail mix. Also added a 1/2 teaspoon red pepper flakes. Works great with shrimp stir fry.

Notes:  ©WHStoneman

Yield: 4 servings


** Exported from Now You're Cooking! v5.89 **

Ready to Enjoy!

Bon Appétit and Enjoy 

YOUR Wonderful World!