I love sweet and sour pork but the stuff that comes from most western Chinese restaurants is unbearably sweet sauce over deep fried hunks of fatty deep fried pork. I have made it tasty with less sweet and lean stir fried pork. Welcome to Sweet & Sour Pork Stir Fry. Continue reading Sweet & Sour Pork Stir Fry
I love stir fries. They don’t take long to make, the short cooking time leaves the vegetables crisp and they are so versatile. I was informed by She Who Must Be Obeyed that I was making a beef stir fry. Who am I to argue? I made Beef Curry Stir Fry. Continue reading Beef Curry Stir Fry
I love the “Chinese Food” of my youth. I suspect most Chinese mothers would cluck disapprovingly over the suggestion that the food I ate in “Chinese” restaurants when I grew up resembled anything they would serve their families. That being said, I still love it. So, when She Who Must Be Obeyed told me I had a couple of small chicken breasts that she wanted stir fried, I made Chicken Fried Rice like I used to get. Continue reading Chicken Fried Rice
We were in the middle of getting new floors and couldn’t use our kitchen. Fortunately, my barbecue has a side burner. Even more fortunate, we had fresh beans in the garden! Time for a stir fry. Continue reading Stir Fried Shrimp and Beans
My recipes for Sweet and Sour Pork call for putting a cornstarch batter on the pork and then shallow or deep fat frying it. This is messy and not particularly good for you. So, I decided to modify it and make a recipe where you just stir fry the pork.
• 500 grams/1 pound boneless pork loin or pork sirloin cut into 1/2 to 3/4 inch chunks.
• 1 can (398 ml/14 oz) pinapple chunks
• 50 ml/1/4 cup white vinegar
• 50 ml/1/4 cup brown sugar
• 50ml/1/4 cup ketchup
• 50 ml/1/4 cup light soy sauce
• 30 ml/2 tablespoons cornstarch
• 375 ml/1 1/2 cup green pepper, 3/4 inch cubes
• 375 ml/1 1/2 cup onion, 3/4 inch cubes
• green onion, chopped (for garnish)
I started by mixing the sweet and sour sauce. I mixed the liquid from the canned pineapple, the vinegar, the brown sugar, the ketchup, the soy sauce and the cornstarch together. I then heated over medium heat, stirring until it thickened. Set aside.
Next, I cut my pork, onions and peppers to size.
Then I heated a tablespoon of oil in my wok and cooked the pork in two batches until browned and cooked through. I took the pork out and put it on a plate. I stir fried the peppers and onions for 2-3 minutes and then added the drained pineapple and the cooked pork. I stir fried another 2-3 minutes. I added the pork and sauce and lowered the heat to simmer until the sauce was heated through.
I sprinkled chopped green onion over the top and served it with rice.
This was OK. It really reminded of the bland sweet and sour pork served in westernized Chinese restaurants. The sauce had the sweet and sour counterpoints but could use some jazzing up. However, there was no problem with not frying the pork in fat. I won’t from now on.
So, this was a good meal but I can do better with the sauce.
The Old Fat Guy
I apologize for not posting for a couple of days but the weather has been fine and I could not resist spending time on the deck with She Who Must Be Obeyed. It is so nice we’ve had a few warmer days.
We needed something quick last night and She Who Must Be Obeyed made a nice sole filet. My assignment was the vegetables. When you are in a hurry and want something more than steamed vegetables. a stir fry is hard to beat. Continue reading Stir Fry Vegetables
We had been out shopping for a better portion of the day and needed something quick. We hadn’t planned on anything in advance. When we got home, She Who Must Be Obeyed informed me I was making boneless skinless chicken breasts for supper. Continue reading Sweet and Sour Chicken In A Hurry
There is a restaurant in Vancouver, BC, Canada called the Chili Pepper House. It is a small restaurant that serves Haaka food. Hakka is from a race of people from south Asia. The food has influences from China and India.
The Chili Pepper House makes incredible dishes using fresh ingredients and I love their food and go there every chance I get. Unfortunately, I don’t get to Vancouver as often as I like. So, if
I want Hakka food, I will have to learn to make my own.
This is my first attempt at imitating this cuisine. I have put it together using the seasonings I tasted in the food but it will not be authentic Hakka food, just my pale comparison.
The ingredients I used were:
• 1 1/2 pounds beef sliced thinly
• 4 cloves garlic, chopped
• 1 cup onions cut to half slices
• 1/2 cup sweet peppers
• 1/2 tablespoon ground coriander
• 1/2 tablespoon ground cumin
• 1/2 tablespoon chili powder
• 2 cups sliced vegetables (I used snow peas, green beans and carrots)
• 1/2 cup water
• 1/4 cup soy sauce
• 2 tablespoons cornstarch
• oil for stir frying
I begin stir fries by getting all the ingredients out in advance.
I mixed the soy sauce and water and dissolved the cornstarch in the mixture. Set aside. I fried the beef in batches to lightly brown, adding oil as needed.
Remove the beef from the wok. Add oil if necessary and stir fry the onions and green beans until hot. Add the coriander, cumin and chili powder. Stir fry for 1 minute or until the spices are aromatic.
Add the beef and vegetables and stir fry until the vegetables are bright and hot. Stir the cornstarch and liquid mixture and add to the beef and vegetables. Stir until sauce thickens and serve.
I hit the spices mixture ok. However, Hakka food is big and bold. I definitely didn’t add enough of them. In my next effort I will double the spices. She Who Must Be Obeyed also said there wasn’t enough sauce. I will increase the liquids and cornstarch by 50% next time.
This tasted good but I wouldn’t recommend making it until I get the seasonings closer.
The experiment continues!
The Old Fat Guy