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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5805590/
Stunningly presented and a treat to all the senses from the amazing kitchens of
starallon
A delicious Stir-fry that makes use of Five spice powder, one of my favorite ingredients to use in oriental cooking. A lot of great flavors here and very tasty.
As always with any recipe, I am happy to answer any questions on it or on other cooking questions as well.
Happy cooking!
---
Five-Spice powder is one of the big stars in this simple stir-fry. While I make it simple by using a frozen stir-fry blend of vegetables you can use fresh if you like at home to switch ingredients up to your personal tastes.
The Stir-fry sauce I use here is “Mr. Yoshida’s” brand but you can use your favorite, or a nice mix of Sweet Soy Sauce, Garlic, Soy Sauce, and Ginger works great too.
I served this with Jasmine rice and some small greens on the side. Setup:
1.5 lbs Boneless Pork chops, sliced very thin.
2 Tbsp Five Spice Powder
1 Tbsp minced garlic
2 Tbsp Sesame Oil
3 Cups Frozen Stir-fry blend vegetables
1 Cup frozen corn.
1 Green onion, sliced.
½ carrot shaved into thin strips.
½ cup Stir-fry sauce.
5 Basil leaves, sliced very thin
Combine the sliced pork with the five spice powder and let sit for five to ten minutes while you start cooking.
Heat a wok or large skillet on high for two to three minutes. Add in Oil and garlic, garlic should sizzle nicely. Add in Stir-fry Blend and corn. Cook for Four to five minutes until vegetables are getting slightly tender. Move vegetables to the outside of the pan.
In center of pan add in pork. Allow to cook on each side of the pork slice for a minute or two until most of the pink is gone.
An added note of interest from starallon
By USDA Standards pork can now be cooked to 145 degrees and be slightly pink in the center, and they reccomend a three minute rest. Basically, you can treat pork now like you can steak.
http://www.porkbeinspired.com/pork_.....spx?pid=google
A link there to one of many sites that is talking about it. I've been cooking my pork on the rare side for years, I'm happy to see the USDA finally caught up to this.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5805590/
Stunningly presented and a treat to all the senses from the amazing kitchens of
starallon******************************A delicious Stir-fry that makes use of Five spice powder, one of my favorite ingredients to use in oriental cooking. A lot of great flavors here and very tasty.
As always with any recipe, I am happy to answer any questions on it or on other cooking questions as well.
Happy cooking!
---
Five-Spice powder is one of the big stars in this simple stir-fry. While I make it simple by using a frozen stir-fry blend of vegetables you can use fresh if you like at home to switch ingredients up to your personal tastes.
The Stir-fry sauce I use here is “Mr. Yoshida’s” brand but you can use your favorite, or a nice mix of Sweet Soy Sauce, Garlic, Soy Sauce, and Ginger works great too.
I served this with Jasmine rice and some small greens on the side. Setup:
1.5 lbs Boneless Pork chops, sliced very thin.
2 Tbsp Five Spice Powder
1 Tbsp minced garlic
2 Tbsp Sesame Oil
3 Cups Frozen Stir-fry blend vegetables
1 Cup frozen corn.
1 Green onion, sliced.
½ carrot shaved into thin strips.
½ cup Stir-fry sauce.
5 Basil leaves, sliced very thin
Combine the sliced pork with the five spice powder and let sit for five to ten minutes while you start cooking.
Heat a wok or large skillet on high for two to three minutes. Add in Oil and garlic, garlic should sizzle nicely. Add in Stir-fry Blend and corn. Cook for Four to five minutes until vegetables are getting slightly tender. Move vegetables to the outside of the pan.
In center of pan add in pork. Allow to cook on each side of the pork slice for a minute or two until most of the pink is gone.
******************************An added note of interest from
starallonBy USDA Standards pork can now be cooked to 145 degrees and be slightly pink in the center, and they reccomend a three minute rest. Basically, you can treat pork now like you can steak.
http://www.porkbeinspired.com/pork_.....spx?pid=google
A link there to one of many sites that is talking about it. I've been cooking my pork on the rare side for years, I'm happy to see the USDA finally caught up to this.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5805590/
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 181.5 kB
Comments