Spices
Art Print
Soulayrol,...
Buy at AllPosters.com

La Belle Cuisine - More Pork Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 Five-Spice Pork and Green Bean Stir-Fry

“Cooking is not a set of dogmas but
a craft that can be learned and enjoyed.”
~ Mark Bittman

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search  

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Specialty Foods - Stonewall Kitchen

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

A Display of Spices Lends Color to a Section of the Fancy Food Show,
July 11, 2006, in New York City
Photographic Print
Wenig, Seth
Buy at AllPosters.com

Five-Spice Pork and Green Bean Stir-Fry
Gourmet November 1997

A 3/4-pound piece well-trimmed
boneless pork loin

For sauce:
3 garlic cloves
2 teaspoons minced peeled
fresh gingerroot
2/3 cup water
1/4 cup soy sauce
1/4 cup mango chutney such
as Major Grey's
1 teaspoon Chinese
five-spice powder
1/2 teaspoon sambal oelek
(Indonesian chili paste)
1 medium red onion
1/2 pound fresh green beans
A 3/4-pound piece green cabbage
(about 1/2 medium head)
1/4 cup packed coriander leaves [cilantro]
4 1/2 tablespoons peanut oil
1/2 pound fresh bean sprouts (about 2 cups)
1 cup snow-pea shoots or daikon
(Asian radish) sprouts
2 teaspoons Asian sesame oil
Accompaniment: Cooked Rice

Freeze pork, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Cut pork crosswise into 3/4-inch-thick slices and season with salt
and pepper.
Make sauce: Mince garlic and in a small bowl stir together with remaining
sauce ingredients until combined. Halve onion lengthwise and cut into thin slices. Diagonally cut beans into 1 1/2-inch pieces. Core cabbage and cut
into 1-inch pieces. Chop coriander [cilantro].
Heat a wok or large heavy skillet over high heat until a bead of water
dropped on cooking surface evaporates immediately. Add 1 1/2 table-
spoons peanut oil, swirling wok or skillet to coat evenly, and heat until
hot but not smoking. Add onion and stir-fry until slightly softened. Add
beans and stir-fry until crisp-tender, about 4 minutes. Transfer mixture
to a large bowl.
Add 1 tablespoon peanut oil to wok or skillet and stir-fry cabbage until
crisp-tender, about 2 minutes. Add bean sprouts and stir-fry until sprouts
are slightly wilted, about 30 seconds. Transfer cabbage mixture to bowl.
Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of pork, separating slices, until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining pork, transfer-
ring to bowl. Add sauce to wok or skillet and bring to boil, stirring. Return
pork-vegetable mixture to wok or skillet and stir-fry until heated through.
Stir in coriander, snow-pea shoots or daikon sprouts, sesame oil, and salt
and pepper to taste. Serve stir-fry over rice. Serves 4.
 

Index - Pork Recipe Archives
Index - Oriental Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search