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!

Summer Supper

Summer has arrived with a vengeance!    Hot and humid, but nothing is 

better than a cool summer chicken salad on the veranda. 

Everyone has their secret chicken salad recipe..but I don't.   Most poach chicken and then cool, but I always used left over roasted chicken.  The flavor is so much better.   If no leftover...I will roast a chicken and use the next day.  Cooks Illustrated highly recommend that you never use warm chicken since it soaks up too much of the dressing and you need to add more.  

Today's leftover chicken included chopped onion and celery with Kraft Mayo to bind.  I added salt and pepper, to taste.  To finish the plate, chilled broccoli, cucumber, tomato asparagus all topped with honey roasted sunflower seeds.  A nice slice of cheddar to enjoy with a chilled glass of rosé.  

Bon Appétit and Enjoy 

YOUR Wonderful World!

Oven Fried Goodness

Looking through the pantry, I found a 'not so fresh bag' of corn chips.  Time to get something quick on the table for supper.  

 

I had about two cups of Frito corn chips which I added to the food processor.  To that, I added about a 1/4 cup of cornstarch, 1 teaspoon salt, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 ts cayenne pepper and a good sprinkle of garlic powder.  Blend until a fine grind and all seasonings are combined.

Preheat oven to 375F.  Dip chicken tenders (or any chicken) in  seasoning mix.  Coat well and add to a parchment lined baking sheet.    Drizzle oil over tenders and roast for 30 minutes or  until golden brown.  

Add roasted tenders over bed of lettuce, onion and your special choices of salad fixings.  Top with shredded cheese of your choice.  Top your special salad creation with a dressing made with combined salsa and sour cream to taste.    

Bon Appétit and Enjoy 

YOUR Wonderful World!

Grilled Brats!!

No recipes today...you don't need them!!   Johnsonville Grilled Brats on the Wolf Grill  (I love that thing)   ...tossed salad, sweet tater fries and for dessert, Peach Pie with whipped cream.    And I add a little almond extract instead of vanilla to the whipped cream sweetened with a couple of sprinkles of Splenda.  Wishing your summer evening  meal a smashing success. 

Our great friends from Buffalo, NY sent us this little treat!! 

An Outstanding Mustard!!

Brats...Sweet Tater Fries and Salad

 

And who couldn't resist Peach Pie for dessert??