It seems I’m finally getting things right.
At least when it comes to stir-fry.
I have been practicing every week with veggies from our CSA.
The spouse is thrilled.
And lulu and cj look great with their chopsticks in hand. Of course, she will only eat the rice and he uses them to pick up crackers.
But to be honest, I’m afraid if I don’t get this recipe written down I will forget it by the time the CSA veggies start rolling in again next spring.
And I most certainly don’t want to forget my secret ingredient, because nothing says stir-fry like Noilly Prat.
1 pound ground pork
some form of chopped garlic (I’ve been using garlic scapes lately)
shredded greens (bok choi, cabbage, or kale)
1 Tablespoon toasted sesame oil
3 Tablespoons soy sauce
1/4 cup vermouth
1 Tablespoon sugar
extra vegetables are nice too (like peas or broccoli)
If using extra vegetables, blanch them in boiling water for a couple of minutes and then set aside.
In a very hot, large skillet or wok, brown the pork with the garlic, onion, and some black pepper. Stirring constantly, add sesame oil and vegetables. Cook for 2-3 minutes. Add greens. Cook for another couple of minutes, until greens wilt down a bit. Add soy sauce, and vermouth. Stir well. Add sugar. Cook for about 3 more minutes.
Serve over rice. We also like it with a drizzle of sweet and sour sauce on top.
This can also be used to fill egg rolls.
Sometimes I forget the sugar.