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stir-fry #1

I love stir-fry. I love doing all the prep ahead, arranging everything right next to the stove and having it come together in a matter of a couple of minutes in a hot wok. Not that have to own a wok to make stir-fry, you can use a large frying pan, but woks are fun!

Stir-Fry Pork and Shishito Peppers

  • 3 tablespoons sugar
  • 3 tablespoons sake or white wine
  • 3 tablespoons soy sauce
  • 1 ½ teaspoons red chili paste
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon sesame oil
  • 30 shishito green peppers
  • 1 pound pork tenderloin, thinly sliced and then each slice cut in half
  • Cooking oil
  • Cooked rice

In a small bowl mix together the sugar, sake, soy sauce, chili paste, garlic and sesame oil. Set aside.

Cut the stems off the shishito peppers, pull out any seeds and cut each pepper in half lengthwise. (I didn’t cut them in half when I made it but decided that would be the way to go in the future. This is one of those, “do as I say, not as I do” sort of things.)

Heat a wok or large frying pan over high heat and then coat lightly with cooking oil, once oil is hot stir-fry the pork in batches until cooked through, removing to a plate as each batch cooks.

Add more oil to wok if needed and add the peppers, cooking over high heat until the peppers begin to blister. Add the pork back to the wok and then add the sauce mixture and boil for 30 seconds. Serve over cooked rice.

Serves 4


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