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


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Ready to Enjoy!

Bon Appétit and Enjoy 

YOUR Wonderful World!

Hot Garlicky Shrimp!!

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Hot Garlicky Shrimp With Asparagus & Lemon

Seafood, Stir Fry

1 lb shrimp; peeled, deveined
3/4 ts kosher salt; more as needed
  freshly ground black pepper
1  lemon
6 tb extra-virgin olive oil
4 md cloves garlic, thinly sliced
3/4 lb asparagus; 2 inch slice
1/8 ts red pepper flakes; crushed, to taste
2/3 c chicken stock
5 md mushrooms; sliced  (See Note)

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently  shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes.  Transfer to a large plate. The shrimp should be a little undercooked.

Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.


Pair with rice, noodles, or orzo.  Tonight, I chose rice noodles. 

NOTE: Original recipe did not call for mushrooms. I added those to the mix while sautéing asparagus.

Notes:  Tony Rosenfeld


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This great entree was paired with cucumber ribbons and fresh tomatoes.  A soy/rice wine  vinaigrette  finished the salad.   

Bon Appétit!

Kung Pao Shrimp

One of my old stand by stir fry dishes.  

Easy to prepare and very tasty.

Update:.......I just discovered the convenience of freezing fresh ginger!   I used to buy a nice piece and wouldn't use it all.   I stored in the refrigerator, room temperature, covered, uncovered without any good results...and then threw it away.   I found a  note on a cooking site and they suggested freezing the unused portion.   You can grate the frozen piece on a fine rasp and it is perfect!   I haven't had good results slicing the ginger, but  grating the frozen works like a charm.      

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Kung Pao Shrimp

Oriental, Stir Fry

1 lb shrimp
2  egg whites
1/2 ts salt
2 ts cornstarch
3 tb shrimp stock
2 ts rice vinegar
1 tb soy sauce
1/2 ts sugar
  vegetable oil; as needed
6  red chilies or chili paste; to taste
1 ts minced ginger
1 tb garlic; minced
1/2 c peanuts

Shell and devein the shrimp. Cut in half lengthwise. Reserve shells, if making shrimp stock. I usually add shells to one cup water...bring to boil and let cool to room temperature. If desired, use some of the shrimp stock for making white or brown rice.

Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes. This technique is known as velveting.

In a small bowl, combine the shrimp stock, rice vinegar, soy sauce and sugar. Set aside.

Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok. I use a 12" Lodge Cast Iron pan.

Remove all but 2 tablespoons oil from the wok. Add the Chile peppers or Chile paste. Stir-fry for a minute, then add the minced ginger, garlic and stir fry until it is aromatic. Stir in the peanuts. Stir fry for about 1 minute, taking care not to burn.

Make a space in the middle of the wok. Add the sauce. Heat briefly. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.

Notes:  WHStoneman


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Szechwan Shrimp

Time for something light and flavorful...and once again, shrimp are very reasonably priced.   I asked for 12 medium shrimp, six each which is probably what you would receive in any Thai restaurant.  Price....$2.35 for two servings!!   That is a deal to me. 

My usual Szechwan recipes are from my  to go  source, Chinese Food.   This is my version of a great classic.  

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Szechwan Shrimp

Oriental, Stir Fry

4 tb water
2 tb ketchup
1 tb soy sauce
2 ts cornstarch
1 ts honey
1/2 ts red pepper flakes
1 ts ginger, minced
1 tb oil
1/4 c scallions; sliced
4  garlic cloves; minced
12 oz shrimp; peeled & deveined

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ginger.  Set aside.

Heat oil in a large skillet over medium high heat.  Stir in green onions and garlic.   Cook 30 seconds.  Stir in shrimp and toss to coat with oil.  Stir in sauce.  cook and stir until sauce thickens.

Serve with brown rice, white rice or rice noodles.

Notes:  ©WHStoneman

Yield: 2 servings

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Tonight, I am using Ronzoni  whole wheat spaghetti for my noodle.     Egg rolls and cantaloupe to accompany.  

And for dessert....  Save your spoon..there's Butterscotch Puddin! 

Sesame Noodles With Chicken

Chicken Tenders are a handy thing to have in the freezer.   Usually, I  fill  up on them when they are running a good sale.   Great for Stir Fry, Deep Fried with chips and a handy item for a quick pan saute for a salad.   This version is a better low carb recipe since it features whole wheat pasta...and I used the Ronzoni brand of  whole wheat  linguine.  

Today, I needed to try something a little different.   Browsing through my recipe file, I found a recipe that I have intended to make but just  never got around to it.   This recipe came from Fine Cooking....one of my go to sources for great recipes and a good magazine to have in the kitchen.   

Courtesy Fine Cooking Magazine

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Sesame Noodles With Chicken

Oriental, Stir Fry

1 lb. whole wheat pasta
6 tbs. Asian sesame oil
4 medium cloves garlic, peeled
2/3 cup creamy peanut butter
1/2 cup soy sauce
6 tbs. rice vinegar
1/4 cup light or dark brown sugar
1 ts red pepper flakes
1 1/2 lb. chicken tenders
2 tsp. peanut oil
  freshly ground black pepper
6  scallions; sliced

Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool.  Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil.

In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. I found this original sauce needed red pepper flakes.   I started with 1 teaspoon but you can add more or less, to your taste.  Set aside to blend flavors. 

Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions.

Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to taste you may not need to use it all.

Transfer to a serving platter, sprinkle with the remaining scallions, and serve.

Yield: 6 servings

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This turned out to be one of the best "creations" I have experienced!!...as a matter of fact, I see Sesame Noodles with Shrimp and/or Pork in the near future....what an exciting array of flavors!    As I was enjoying the preparation, I took a few liberties and added fresh chopped onion and seeded cucumber.   I am sold on the flavor of cucumber...more fresh and lively than any other stir fry addition, i.e. zucchini and or yellow squash! 

Great Thai Peanut Sauce flavors

Vegetable Egg Roll for a treat

And nothing would be better than beautiful cantaloupe for dessert!    Enjoy you evening..since we  have been given the ability to create our life long enjoyments.  

Bon Appetit!

Stir Fry Ginger Beef

Ran across a recipe this week that needed exploration....Ginger Beef.   I started with the original version but decided to make a few additions, one being cubed cucumber.   I have never considered cucumber for an ingredient but after visiting a couple local restaurants, I found it was common.   I believe the taste is refreshing and a little more lively than a yellow squash or zucchini. 

First on the agenda, egg rolls.   I used to buy a full package and wouldn't use them up.   They always spoiled...so this time, I took four out of the package, wrapped the balance in four sheets each and froze them.   They thaw very quickly and remain fresh and pliable.  

Keep your temp up to 375F  Use that Thermometer!!

I have made egg rolls ahead of time and tried to keep warm in the oven.   I don't get good results with that method.   So now, I prepare my Stir Fry and fry egg rolls at the very end....right out of the oil, drain on paper towels and immediately serve!  

And on to the entree.....very easy to present with a little advance preparation.  

Diced Serrano, sliced garlic, julienne ginger

Beef in HOT wok or Cast Iron Skillet

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Stir Fry Ginger Beef


  Marinade:
2 tbsp rice vinegar
5 tbsp soy sauce
1 tbsp honey
1 tbsp ginger; grated
1 teaspoon chile pepper flakes
1 teaspoon ground cumin
  Stir Fry:
24 oz sirloin steak
1 tbsp corn starch
2 tbsp oil
1 tbsp sesame oil
1/2 c cucumber; small cubes
4  scallions; sliced
2  garlic cloves; sliced
2  serrano chilies; sliced
1  nob of ginger; julienne

Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry.

Heat the oil in a wok, or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand.  Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.

When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger, cubed cucumber and cook for 30-45 seconds more. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.

Turn the heat off and mix in the cilantro. Serve immediately.


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Quick cooking keeps everything fresh

Ready for the table!!  Enjoy. 

Orange Pork Chop Stir-Fry

I ran across this recipe from Rhonda Parkinson at About.com  She really has some great ideas and tasty recipes.   Wishing that you enjoy this as much as we did.  

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Orange Pork Chop Stir-Fry

4  boneless pork chops
  Marinade:
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
  Sauce:
1/3 cup orange juice
2 tablespoons water
2 tablespoons soy sauce
1 1/2 teaspoons liquid honey
  Other ingredients:
2 slices ginger, chopped
1 garlic clove, chopped
2 sm bok choy
1/2 cup baby carrots
2 teaspoons cornstarch; mixed w/
4 ts water
  a few drops sesame oil, as needed
4 tablespoons oil for stir-frying, or as needed

Rinse the pork chops, pat dry, and cut into cubes. Add the rice wine and cornstarch and marinate for 30 minutes.While the pork is marinating, prepare the vegetables and sauce.     
Wash the baby bok choy, drain, and chop, separating the leaves and the stalks. Wash and drain the baby carrots and cut in half. Combine the sauce ingredients and set aside. 

Combine the cornstarch and water in a small bowl and set aside. Heat a wok or heavy gauge frying pan. Add 2 tablespoons oil. When the oil is hot, add the pork chop cubes. Let the pork chops cook for a minute, and then stir-fry until they change color and are nearly cooked.  Remove from the wok or pan and drain on paper towels. 

Clean out the wok and add more oil. When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic. Add the carrots. Stir-fry briefly and add the baby bok choy stalks. Cook briefly, add the leaves, and stir-fry briefly until they turn bright green.Make a well in the middle of the wok and add the sauce. Turn up the heat, give the cornstarch and water mixture a quick re-stir and add it to the sauce, stirring quickly to thicken. Mix everything together. Add a few drops of sesame oil and serve hot. Serve with brown rice. 

Notes:  Rhonda Parkinson 

Yield: 4 servings

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Sweet/Sour Shrimp Stir Fry

Spring is finally here...and  my favorite ingredients were on sale.  That's right....SHRIMP AND ASPARAGUS!     Time to dream up something for supper.  

Sweet Sour Shrimp Stir Fry with Rice Noodles

I started with the basic sweet sour sauce I use for MOST applications.   This recipe was from a friend and I have added and subtracted ingredients for my taste.   You may need to adjust also. 

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Sweet And Sour Sauce

Oriental, sauces

1/4 cup sugar or Splenda
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.

Notes:  ©WHStoneman

Yield: 4 servings


** Exported from Now You're Cooking! v5.86 **

I do not have a wok...but use a Lodge Cast Iron 12" pan.  I love the weight of the pan and when it is "white hot", nothing will stick when you add to the pan.   After adding shrimp, saute for 3-4 minutes.   Add grated ginger to taste.   Add chopped garlic to taste.  Add red pepper flakes to taste.   Add blanched asparagus and mushrooms and stir to combine.   Immediately add Sweet Sour Sauce and stir until sauce thickens.  Add finely sliced scallions after plating.   Serve with rice noodles, brown or white rice.

Enjoy! 

Orange Chicken from My Friend, Jenny

My good friend Jenny shared this recipe with me. She has lived all over the world, but now is living in Canada. While her father was a Lt. Colonel in the US Army, they traveled the world wide, primarily in the Far East. This was after WWII, and there were many activities going on since her father was a Mechanical Engineer.   I hope you enjoy this as much as I do. It probably tastes as good as the best Chinese restaurant.

Orange Chicken

MARINADE and SAUCE:

1 1/2 pound chicken; boneless, skinless

3/4 cup chicken stock

3/4 cup orange juice

1 1/2 teaspoon orange zest

8 strips orange peel

6 tablespoon white vinegar

1/4 cup soy sauce

1/2 cup brown sugar

1 tablespoon garlic cloves; minced

1 tablespoon ginger; grated

1/4 teaspoon cayenne pepper

5 teaspoon cornstarch

2 tablespoon cold water

8 small whole red chilies; dried

COATING AND FRYING:

3 large egg whites

1 cup cornstarch

1/2 teaspoon baking soda

1/4 teaspoon cayenne pepper

3 cup peanut oil

FOR THE MARINADE AND SAUCE: Place chicken in 1 gallon zip lock bag; set aside. Combine chicken stock, orange juice, grated zest, vinegar, soy sauce, sugar, garlic , ginger and cayenne in large saucepan; whisk until completely dissolved. Measure out 3/4 cup mixture and pour into bag with chicken, press out as much air as possible and seal bag, Refrigerate 60 minutes.

Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water, whisk cornstarch mixture into sauce. Simmer sauce until thick, about 1 minutes. Stir in orange peel and chilies. Set aside.

FOR THE COATING: Place egg whites in pie plate, beat until frothy. In second pie plate, whisk cornstarch cayenne and baking soda until combined. Drain chicken in colander, pat dry. Place half of chicken pieces in egg whites and turn to coat. transfer to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack.

TO FRY THE CHICKEN; Heat oil to 350F. Place half of chicken in oil one piece at a time; fry until golden brown about 5 minutes, turning each piece half way through cooking. Transfer chicken to large plate lined with paper towels. Keep warm while cooking remaining chicken.

Reheat sauce over medium heat until simmering. Add chicken and gently toss until evenly coated and heated through. Serve immediately.

Yield: 4 servings