ilyat: (IU - Sigmund - Freedom)
[personal profile] ilyat posting in [community profile] and_cupcakes
I learned this one a long time ago and like it 'cause it's easy to make and easy to swap out ingredients. That comes in handy when you're traveling around a lot..

1-1/2 lbs pork tenderloin
4-6 baby bok choy
4-5 tangerines or clementine oranges
6-10 green onions
small ginger root
oil, sesame works best
soy sauce
spices (I like 5 spice powder, or ginger and salt and lots of pepper)
sweet chili sauce
cornstarch and/or flour

Fist, I slice the pork tenderloin into smaller discs, then I end up slicing them again to get strips of meet that's no longer than a finger and somewhere around 1/2 thick. (If you really don't like pork, you could probably do the same with chicken, or maybe even tofu. I haven't tried that yet, though.) When you're done with that, toss it all in a bowl with some cornstarch and flower - just enough to lightly coat the outside of most of the meat - and some fresh ground salt and pepper.

Next, I cut up all of the rest of the stuff. The ginger is peeled and cut really, really tiny; the onions are just cut into small bits, diagonally; and the bok coy I cut up into thin ribbons across the width of the leaves. I like to use all parts of the onions and bok coy, but some people (Edward) don't like the tougher bottoms. You don't really have to skin the tangerines, but I think it tastes better without them. Either way, those I cut up into thin slices.

After all of that is done, the cooking part is easy!

Just heat up a big skillet or one of those woks - they usually work better - with a couple spoonfuls of the sesame seed oil in the bottom. I give it a minute or two, til it's hot, then toss in the ginger for another half minute. Don't let it burn! Next, I throw in the meat. That takes the longest to cook, and you want to make sure that it's nice and golden on the outside and cooked completely through before you do anything else.

If you need to, add some more oil or some soy sauce. I sometimes experiment with different sauces here, and you can get pretty creative! (Michelle really likes it when I use a bit of the sweeter simmering sauces, like that orange one.)

After the meat is cooked, I pour some of the soy sauce in. Maybe a few spoonfuls? I kind of just wing it here. Spices are good here, too - ground ginger or garlic or pepper. Oh, and don't forget the chile sauce! That's really important to give it a kick. Add as much as you want, depending on how spicy you want it to be.

At this point, I usually toss in the tangerines and mix it all up together to get everything coated through. Once it's all mixed up, I throw in the bok choy and half of the green onions. It doesn't take much longer.. a bit more tossing while it cooks through, maybe two minutes and just til the leaves start to wilt a little.. And then it's ready to take off the heat! When it's all done, throw the other half of the onions on top and serve.

This used to make enough for everyone until we started getting a bigger group.. Now I have to double or sometimes even triple it to make enough for everybody. But that's pretty easy, so I don't mind too much.
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