Friday, October 28

Spicy Pork Stir-fry

My boyfriend loves spicy food and frequently puts extra hot sauce on my finished dishes (as a food purist, I try not to get offended). He actually keeps about eight different types of hot sauce in our pantry, and alternates them depending on the type of cuisine he's eating. I do something similar with my cooking, but stick to my three tried-and-true favorites: Cholula for Mexican food and eggs, red chili flakes for Italian food, and Sriracha for Asian food. This pork stir-fry (inspired by this recipe) uses a good helping of Sriracha to achieve its spicy kick, but still has a balanced flavor from the other herbs and spices. Cool it down with some refreshing coconut rice.

Spicy Pork & Asparagus Stir-fry:
  • Very thinly slice 1 lb. of boneless pork loin chops and 3/4 lb. of asparagus into bite-size pieces.
  • Toss the pork with 1 tbsp. soy sauce, 1 tbsp. mirin,* and 1 tsp. Sriracha hot sauce.
  • Meanwhile, heat 1/2 tbsp. of canola oil in a very hot wok.**
  • Add in the asparagus and 1 tbsp. grated ginger and cook until asparagus is almost tender, about 3 minutes.
  • Remove the asparagus mixture from the wok with a slotted spoon.
  • Add in the pork and marinade and cook until almost cooked through, about 4 minutes.
  • Stir in a mixture of 1 tbsp. minced garlic, 1 tbsp. soy sauce, 1 tbsp. hoisin sauce,*** 2 tsp. Sriracha, and 1 tsp. honey.
  • Add in the asparagus and 1 tbsp. sliced scallions.
  • Cook until the pork is done and the asparagus is tender, about 2-3 minutes.
  • Divide onto plates and serve with rice.

Serves two - three 
*Rice wine. Available in the Asian aisle of some grocery stores.
**Or use a large skillet.
***Asian barbecue sauce. Available in the Asian aisle of some grocery stores.