Spicy Pork with Asparagus and Jalapeno
Serves: 4/ Preparation time: 25 minutes / Total time: 25 minutes
We used pork tenderloin when testing this recipe and ground it in a food processor. Place the tenderloin in the freezer for about 20 minutes before slicing and grinding it so it doesn’t turn to mush.
3 tablespoons soy sauce, divided
1 tablespoon Shaoxing Chinese rice wine or dry sherry
2 teaspoons cornstarch
12 ounces coarsely ground pork
3 teaspoons toasted sesame oil, divided
12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
1 red jalapeno, minced with seeds
1 tablespoon minced, peeled fresh ginger
2 tablespoons oyster sauce
1 teaspoon honey
2 green onions, thinly sliced on diagonal
Fine sea salt
Ground pepper
In a medium bowl, whisk 1 tablespoon soy sauce, rice wine and cornstarch. Add the pork; toss to blend. In a wok or large deep skillet, heat 2 teaspoons of the sesame oil over high heat. Add asparagus, jalapeno and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate. Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up any clumps of meat, 2 to 3 minutes. Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if mixture is too dry, about 2 minutes. Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.
Read more: http://www.thenewstribune.com/2011/04/06/1614772/baby-vegetables-and-spring-greens.html#ixzz1RM2QY2Ob
Serves: 4/ Preparation time: 25 minutes / Total time: 25 minutes
We used pork tenderloin when testing this recipe and ground it in a food processor. Place the tenderloin in the freezer for about 20 minutes before slicing and grinding it so it doesn’t turn to mush.
3 tablespoons soy sauce, divided
1 tablespoon Shaoxing Chinese rice wine or dry sherry
2 teaspoons cornstarch
12 ounces coarsely ground pork
3 teaspoons toasted sesame oil, divided
12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces
1 red jalapeno, minced with seeds
1 tablespoon minced, peeled fresh ginger
2 tablespoons oyster sauce
1 teaspoon honey
2 green onions, thinly sliced on diagonal
Fine sea salt
Ground pepper
In a medium bowl, whisk 1 tablespoon soy sauce, rice wine and cornstarch. Add the pork; toss to blend. In a wok or large deep skillet, heat 2 teaspoons of the sesame oil over high heat. Add asparagus, jalapeno and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate. Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up any clumps of meat, 2 to 3 minutes. Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if mixture is too dry, about 2 minutes. Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.
Read more: http://www.thenewstribune.com/2011/04/06/1614772/baby-vegetables-and-spring-greens.html#ixzz1RM2QY2Ob
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