From ilyce@tpg.com.au Mon Nov 5 11:56:29 2001 Date: 5 Nov 2001 03:10:53 GMT From: Karen Newsgroups: rec.food.recipes Subject: Pork and Black Bean Stir-Fry Followup-To: rec.food.cooking * Exported from MasterCook * Pork and Black Bean Stir-Fry Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : 101 Weekly Recipe Group 101Weekly@yahoogroups.com by Karen Jason & Jessica Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 fresh red chilli -- seeded, chopped finely 1 clove garlic -- crushed 3/4 cup chicken stock -- (180ml) 1/3 cup black bean sauce -- (80ml) 1 tablespoon oyster sauce 1 teaspoon sesame oil 750 g pork fillet 1 large onion -- (200g) 2 small carrots -- (140g) 2 bunches baby bok choy -- (750g) 1 can baby corn -- (425 g ) 2 tablespoons peanut oil First marinate the meat to tenderize and add flavour. Combine the chilli, garlic, stock, sauces and sesame oil in a large bowl. Cut the pork into very thin slices. Use a very sharp knife to to slice the pork thinly. This is most important so the meat will cook quickly, keeping it tender. Partially frozen meat is the easiest to slice thinly. Combine pork with marinade ingredients and stir until combined. Cover and refrigerate for three hours or overnight. Before cooking, prepare the vegetables. Cut the onion into wedges lengthwise. Cut the carrot into thin slices or long thin strips. Thick vegetables should be cut thinly and evenly so they cook quickly. Cut the leaves from the stems of bok choy and cut the stems in half lengthwise then cut each half into three or four wedges. Separating the leaves and the stems allows longer cooking times for the stems and quick cooking for the leaves. Drain the corn. Drain the pork from the marinade and reserve the marinade. Place a large wok or frying pan over a high heat until very hot then add a teaspoon of the oil. Add a little of the pork and stir-fry, tossing the pork constantly, until it is browned all over. Remove the pork from the wok. Continue to stir-fry the pork in small batches, adding a little oil and reheating the wok between additions. Cooking the meat in small quantities keeps the heat high and prevents the meat from stewing. Heat the same wok then add the remaining oil and the onion, stir-fry until tender. Next add the vegetables which will take longest to cook, in this case, the carrots. Stir-fry the carrots until almost tender. Add the bok choy stems and stir-fry until just tender. Add the bok choy leaves and corn and stir-fry quickly until the leaves are just wilted and the corn is heated through. Return the pork to the wok then push the mixture up the side of the wok to make a well in the centre. Add the marinade to the well, bring the marinade to the boil then stir-fry until well combined and hot. It is important to add the sauces last as the salt content will draw the juices out of the vegetables, giving a watery stir-fry. Serve with steamed rice, if desired. Not suitable to freeze. Not suitable to microwave. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 542 Calories; 37g Fat (60.7% calories from fat); 10g Protein; 44g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 2788mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Vegetable; 7 Fat. NOTES : This recipe is best made just before serving. Cook's Note: The range of vegetables used can be as varied. Always start with vegetables that take longest to cook, such as onion, carrot, celery, cauliflower, followed by mushrooms, capsicum, broccoli, beans or snow peas. Lastly add vegetables that take least amount of time or are softest, such as, cabbage, spinach leaves, Asian greens, fresh herbs, bean sprouts or green onions. It is important to thoroughly boil a marinade that has had raw meat, poultry or seafood in it to kill any harmful bacteria. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Want to contact Karen? Email ilyce@tpg.com.au or firecatilyce@aol.com Into cooking? Ask Karen about 101Weekly Recipes Want to find Karen on Amazon? http://www.amazon.com/exec/obidos/wishlist/38SWC2EM6XFR5/ref=wl_em_to?add-fav=1 -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.