Pork and Vegetable Stir-Fry
A versatile home-style stir-fry featuring marinated sliced meat flash-fried over high heat with broccoli, carrots, peas, and other vegetables, finished with a starchy slurry to thicken and reduce the sauce.
Ingredients
broccoli (cut into 1-inch florets (2 cups))
8 ounces
carrot (peeled and cut into ¼-inch-thick diagonal slices (1 cup))
1 large
snow peas (trimmed and strings removed (1 cup))
2 ounces
yellow onion (cut into wedges and separated (1 cup))
1 medium
chicken stock or water
½ cup
sugar
1 teaspoon
Salt (to taste)
Freshly ground black pepper (to taste)
cornstarch (dissolved in 2 tablespoons water to form a slurry)
1 tablespoon
pork loin
12 ounces
Shaoxing rice wine or dry sherry
2 tablespoons
soy sauce
2 tablespoons
sesame oil (optional)
1 teaspoon
vegetable oil (divided)
3 tablespoons
garlic (chopped)
2 cloves
fresh ginger (minced (1 teaspoon))
½-inch piece
Instructions
1
Step 1
Handle the pork while partially frozen so it is easier to cut (if it is fresh, place it in the freezer for about 30 minutes). Cut the pork along the grain into 1½-inch-thick strips. Then, holding your knife at an angle almost parallel to the cutting surface, slice the pork diagonally against the grain into ¼-inch-thick slices.
2
Step 2
Combine the pork, rice wine, soy sauce, and sesame oil in a medium bowl and toss to mix. Marinate for 20 minutes.
3
Step 3
Preheat a large wok or skillet over high heat for 1 minute. Swirl in 2 tablespoons of the vegetable oil and heat until it becomes runny and starts to shimmer. Spread the pork slices out in the wok with your spatula to get as much meat as possible in direct contact with the wok surface. Wait a few seconds to allow the pork to brown lightly, then toss. Stir and cook until the pork is nearly cooked through, 3 to 4 minutes. Remove and set aside.
4
Step 4
Reheat the wok over medium-high heat. Swirl in the remaining oil and add the garlic and ginger. Cook and stir until fragrant, 15 to 30 seconds. Add the broccoli and carrot and toss for about 2 minutes. Add the snow peas and onion and toss until the vegetables are evenly coated with oil. Add the stock, cover, and cook for 1 to 2 minutes, or until the broccoli turns bright green and all the vegetables are crisp.
5
Step 5
Return the pork to the wok. Sprinkle with the sugar and salt and pepper to taste. Stir everything swiftly around the wok to mix. Taste and adjust seasonings if desired. Give the cornstarch slurry a quick stir in the bowl and then pour into the wok, stirring until the sauce starts to bubble and thicken, about 30 seconds. Toss a couple more times to mix thoroughly. Serve immediately with freshly steamed rice.
