Tuesday, June 26, 2012

All Stir (Fried) Up!

Stir-Fried Pork with Kale and Orange
Stir fry is one of the fastest, easiest, and tastiest ways to get a meal well balanced with protein and veggies. My recent kale obsession drove me to put together this leafy green into a Chinese-style stir fry dish with noodles and marinated pork. The sweet, orange citrus is a great compliment to kale's slightly bitter tones. Just throw the pork in the marinade the night before and then cook up this stir fry in about 20 minutes. It's fast to put together and really, really yummy.

- 2 1" thick cut pork chops, sliced across the grain to about 1/4" thick
- 6 oz. chow mien noodles, cooked according to package directions
- 1 bunch of kale, stems removed and discarded, and leaves torn into about 2" pieces
- 6 scallions, trimmed and cut into 1" pieces
- juice and zest from 1 orange
- 1 Tbsp. olive oil
- 1 Tbsp. sesame seeds
- 1 large clove garlic, grated
- 4 large coves garlic, minced
- 2 Tbsp. fresh ginger, grated
- 1/4 c. vegetable or chicken broth
- 2 Tbsp. cooking sherry
- salt and pepper
- 4 Tbsp. soy sauce, divided
- 1 Tbsp. chili hot sauce, such as Sriracha
- 1 Tbsp. honey
- 1 Tbsp. corn starch
- 1 tsp. red pepper flakes
- 3 Tbsp. vegetable oil

Sprinkle sliced pork with salt and pepper and place in a shallow dish. Whisk together 1/2 the orange juice, 1 Tbsp. orange zest, 1 Tbsp. soy sauce, grated ginger, hot sauce, grated garlic clove, and olive oil. Pour over the sliced pork and toss to make sure the meat is covered completely with marinade. Cover marinating meat and refrigerate for 8 hours or overnight to infuse the flavor.

When you are ready to stir fry, make the sauce by whisking together remaining soy sauce, orange juice, cooking sherry, honey, and corn starch. Set aside and cook the chow mien noodles according to package directions. Set aside when cooked (they usually cook very quickly, 4-5 minutes). Meanwhile, heat a wok or large non-stick pan over high and add vegetable oil. Fry the minced garlic and chili pepper flakes for 1 minutes, until the garlic becomes fragrant. Add pork with marinade and fry over high about about 3 minutes, until pork is cooked through. Remove pork from wok with a slotted spoon and set aside.

Add vegetable broth to hot wok and then add scallions and kale. Cover wok with lid and steam vegetables for about 1 minute until the kale is bright green. 

Return pork to wok with cooked noodles and prepared orange and soy sauce mixture. Toss ingredients together with tongs and allow mixture to warm through completely and sauce to thicken. Sprinkle with sesame seeds and serve. Yum!


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