Noodles and Rice

Stir-Fried Pork with Peppers and Potatoes

by Stef on January 5th, 2007

Make sure you read this recipe once through, there are ingredients with divided usage. This is an effective way to “extend” the meat you have if you only have a bit.

1 1/2 pounds pork chops, de-boned and sliced into shreds
4 tablespoons soy sauce
4 green onions, cut into 1-inch pieces
1 tablespoon sesame oil
1 tablespoon cornstarch

6 tablespoons peanut or other cooking oil, divided use
3 potatoes, peeled and cut into matchstick pieces (keep submerged in water before cooking to prevent discoloration)
1 teaspoon salt, divided use
1 teaspoon rice wine vinegar
1 red bell pepper, sliced into strips
1 ancho chile, slilced into strips
1/4 teaspoon ground roasted Szechwan pepper

Marinate the pork shreds in the soy sauce, green onions, sesame oil, and cornstarch while you prepare the rest of the ingredients.

When ready to cook, heat 3 tablespoons of the oil in a large wok or skillet. When just at the smoking point, add the potatoes and stir-fry over high heat, adding 1/2 teaspoon salt and rice wine vinegar and continuing to cook 2 minutes or so. Remove from the wok and set aside to drain in a colander.

Rinse or wipe wok clean and heat to dry. Add 1 tablespoon oil and heat over high heat. When just at the smoking point, add pepper strips and 1/4 teaspoon salt and stir-fry, cooking peppers until crisp-tender, about two minutes. Remove and set aside.

Rinse or wipe wok clean and heat to dry. Add remaining 2 tablespoons oil and heat over high heat. When just at the smoking point, add pork and its marinade and cook over high heat, stir-frying, about 4 minutes or just until pork is cooked through. (If pork is somewhat crowded in the skillet and you need to cook it longer, cover for 3-4 minutes and cook over medium heat.)

When pork is almost completely cooked, return heat to high, add potatoes, pepper strips and Szechwan pepper and stir-fry 1-2 minutes more just to heat up everything and meld flavors. Serve immediately.

Variation: This dish may be prepared using chicken, beef or shrimp, just make sure everything is cut such that they cook quickly in the hot wok
Serves 6-8.

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POSTED IN: Beef, Lamb, Pork, Chinese, Quick and Easy