Another sirfry! We love our vegetables, my kids love their vegetables. We eat a lot of vegetables, I make a lot of Stir-Fry’s. This was has. Teriyaki Pork big chunks (normally I make a teriyaki sauce, today I used a bottled sauce) Green & white onions Garlic, ginger & Chili’s Green peppers, broccoli, & pepper (I used yellow) I used four canned good. Chowmien (sorry I don’t always have fresh) Bamboo shoots Water chestnuts BabycornI start with the pork in an oiled high heat pan. Brown for a couple minutes, then I add the white onions & carrots cook little more.Then I throw remainder of vegetables minus the canned ones. Cook few more minutes. I add about 1CUP water and couple TBSP of soya sauce. I thicken this with a cornstarch/flour mix. Then add in all the canned vegetables. Stir. Top with some toasted sesame seeds.We eat this over rice. Normally japanese sticky rice is our favorite.
One thing I like about Stir-Fry’s is they are so verstile, the ingredients are always changing meaning the flavours are always changing. With stirfrys you can add or admit anything and just use what vegetables you prefer. For this stirfry I used bokchoy, Chinese broccoli cut up, white & green onion, celery, mushrooms, chowmien, carrots, garlic, ginger, & chilis. My twice cooked pork belly was marinated and boiled cooked away in my bean crock for a soup stock. Once cooked & cooled. Cut very thin slices.I add vegetable oil, meat, celery, carrots, white onions, garlic, ginger & Chili’s and soya sauce to a high heat in a cast iron wok. For couple minutes. Then I add the rest, cook couple more minutes. We like our sauce! So I add 2 cups chicken stock & about 2TBSP oyster sauce maybe a tad more soya sauce as well. I thicken this with a water/cornstarch mix. We eat this with Shanghai Noodles. Any noodle and or rice you prefer works.
