Mixed Medley Stir-Fry
A stir-fry is one of the simplest and most versatile dishes you can cook. Once you’ve cut up all the ingredients, the actual cooking is a breeze. Mix and match the meat and vegetables—just make sure all the ingredients are cut to similar size. The meat is cooked separately and then the vegetables are added in progressive order of cooking time; denser vegetables like broccoli and carrots take longer and go in first, while green leafy vegetables like spinach only require a brief fling in the wok. If you’re not sure, just stir-fry them one by one and combine everything at the end. After a couple of tries you’re bound to get the hang of it!
Time: 30 minutes plus marinating
Makes: 4 to 6 servings as part of a multicourse family-style meal
Ingredients:
- 12 ounces pork loin
- 2 tablespoons Shaoxing rice wine or dry sherry
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil (optional)
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, chopped
- ½-inch piece fresh ginger, minced (1 teaspoon)
- 8 ounces broccoli, cut into 1-inch florets (2 cups)
- 1 large carrot, peeled and cut into ¼-inch-thick diagonal slices (1 cup)
- 2 ounces snow peas, trimmed and strings removed (1 cup)
- 1 medium yellow onion, cut into wedges and separated (1 cup)
- ½ cup chicken stock or water
- 1 teaspoon sugar
- Salt
- Freshly ground black pepper
- 1 tablespoon cornstarch dissolved in 2 tablespoons water to form a slurry
Instructions:
- Handle the pork partially frozen so that it is easier to cut (if it’s fresh, place it in the freezer for about 30 minutes). Cut the pork along the grain into 1½-inch-thick strips. Then, with your knife at an angle almost parallel to the cutting surface, slice the pork diagonally against the grain into ⅛-inch-thick slices.
- Combine the pork, rice wine, soy sauce, and sesame oil in a medium bowl and toss to mix. Marinate for 20 minutes.
- 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.
- 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. Throw in 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.
- 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 with a couple more flourishes to mix thoroughly.
- Serve immediately with freshly steamed rice.
Pat’s Notes:
- Substitute flank steak, chicken breast, or tofu for the pork. The meats and tofu cook at different rates (chicken takes a little longer to cook and should be cooked through) so adjust cooking times accordingly.
- Diversify your meat marinade—it can be as simple as oyster sauce (or any prepared sauce for that matter), and you can choose to add chili paste or broad bean sauce.
Vegetable Cutting 101
You can stir-fry just about any vegetable. Here are some favorites and how to prep them:
- Asparagus: Cut into ¼-inch diagonal pieces.
- Bell Peppers (red or green): Seed and cut into 1-inch squares or ¼-inch-wide strips.
- Bok Choy: Cut stems into ½-inch diagonal pieces and leaves into 2-inch pieces. Stir-fry the stems for about 1 minute before adding the leaves.
- Broccoli: Cut into florets; if you choose to use the stalks, peel them and cut into thin slices or julienne pieces.
- Eggplant: Peel, then cut into 1-inch cubes or finger-sized pieces.
- Mushrooms (fresh): Cut through the stems into ¼-inch-thick slices.
- Onions: Cut into small wedges.
- Tomatoes: Cut into small wedges.
- Zucchini (and other summer squash): Halve and cut into ¼-inch-thick diagonal slices.