How to Make East Asian Mixed Medley Stir-Fry Asian Cooking Recipe Cuisine

China East Asia Mixed Medley Stir-Fry

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

12 oz. pork loin

2 tbsp Shaoxing rice wine or dry sherry

2 tbsp soy sauce

2 tsp sesame oil

3 tbsp veg oil, divided

2 cloves garlic, chopped

1/2-inch ginger, minced

8 oz. broccoli, cut into 1-inch florets

1 large carrot, peeled and cut into 1/4-inch diagonal slices

2 oz. snow peas, trimmed with the strings removed

1 medium white onion, cut into wedges and separated

1/2 cup chicken stock or water

1 tsp sugar

salt

freshly ground black pepper

1 tbsp cornstarch dissolved in 2 tbsp water to make a slurry

Directions:

Cut pork along the grain into 1 1/2-inch-thick strips. Then, slice against the grain into 1/8-inch thick slices

Combine the pork, rice wine, soy sauce, and sesame oil and toss to mix. Marinate for 20 minutes.

Heat large wok for 1 minute over high heat. Add in 2 tbsp of oil and let it heat until it becomes shiny. Spread the pork slices into the wok to get as much meat as possible in direct contact with the wok surface. Wait until lightly brown and toss. 

Stir and cook until the pork is nearly cooked through. Remove and set aside. 

Reheat wok over medium high heat and add in remaining oil and then garlic and ginger. Cook until fragrant. Throw in the broccoli and carrot and toss for about 2 minutes until the broccoli turns bright green and all the vegetables are crisp.

Return the pork into the wok. Sprinkle the sugar and salt and pepper to taste. Stir everything swiftly around the wok to mix. Pour cornstarch slurry into the wok and allow to bubble and thicken.  Toss a couple more times to mix thoroughly. Serve hot over freshly steamed rice.

*If you don’t like pork, use chicken, beef or even tofu.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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