Hoisin Pork and Cashew Stir Fry

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Hoisin Pork and Cashew Stir Fry
adapted from Belly Full

Ingredients

  • 1/3 cup low-sodium soy sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons rice wine vinegar
  • 3 cloves garlic, minced or grated
  • 1 tablespoon grated ginger
  • 1 teaspoon sriracha hot sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon vegetable oil
  • 28 ounces pork shoulder (or pork loin), sliced into 1-inch strips
  • 2 medium carrots, peeled, julienned (or about a cup of bagged shredded carrots)
  • 3 scallions, chopped
  • 3/4 cup (about 3 oz.) roasted cashews
  • salt and pepper

Method

In a medium bowl, whisk together the first 10 ingredients. Set aside.

Heat vegetable oil over medium-high in a wok or large nonstick skillet; swirl to coat. Add the pork and saute for 2 minutes. Add in the sauce, carrot, scallions, and cashews. Bring to a simmer to thicken slightly, about 2 minutes. Taste; season with salt and pepper, if necessary.

Serve mixture over rice or noodles.

NOTES

The original of this recipe was outstanding as it was, but the second time, I very slightly adjusted certain ingredient amounts to perfectly suit our tastes. I also used pork shoulder rather than the loin because I almost always have sliced or cubed pork shoulder portioned away in the freezer.

Bottom line: this is our new favorite stir fry. The pork and cashews together make it incredibly meaty and hearty and the spicy, savory, sweet sauce just brings it all together. This one is definitely going into long-term rotation.

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Chinese Spaghetti

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Chinese Spaghetti
slightly adapted from The Woks of Life

Ingredients

  • 12 oz. dried spaghetti
  • Salt
  • 1 tablespoon vegetable oil
  • 1 lb. ground beef
  • 1 large sweet onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon Shaoxing wine
  • 2 cups chicken stock
  • 1/4 cup oyster sauce
  • 3 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/2 tablespoon sesame oil
  • 1/4 teaspoon white pepper
  • 1-1/2 cups frozen peas
  • 2 tablespoons cornstarch, mixed with 2 tablespoons water
  • 1 tablespoon chile oil (optional, but highly recommended)

Method

Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). Drain, reserving 1/2 cup of the pasta water, and set aside.

Meanwhile, heat a wok or large deep skillet over high heat and add the vegetable oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.

Bring to a boil, then adjust the heat to a hard simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.

Stir up the cornstarch slurry and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.

Turn heat to low and add the cooked pasta. Toss until the noodles are coated in sauce. Add some of the pasta cooking liquid if the sauce is too thick or add more cornstarch slurry if the sauce is too thin. Add the chili oil and toss again. Serve!

NOTES

The minute I stumbled across this recipe, I knew I had to have it. The flavors are right up my alley and it’s quick and easy to boot. It’s genius. It’s perfect. I am going to be putting it on our weekly menu for years. *INSERT MORE EXCITED FOOD TALK* Seriously, I cannot talk this one up enough. Go make it!

Kung Pao Ground Chicken

IMG_3203IMG_3201Kung Pao Ground Chicken

Ingredients

  • 1 tablespoon black soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 1-1/4 pounds ground chicken
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1 red bell pepper, finely diced
  • 1 large zucchini, finely diced
  • 10 arbol chiles, heads cut off, left whole
  • 2 scallions, green and white parts, sliced in 1/2-inch pieces
  • 1 tablespoon grated (or minced) fresh ginger
  • 1 tablespoon grated (or minced) fresh garlic
  • 4 ounces dry roasted peanuts
  • Cooked jasmine rice, for serving
  • Crushed chile flakes (optional), for serving

Method

Combine the black soy sauce, Shaoxing wine, rice wine vinegar, water, sugar, sesame oil, and cornstarch in a small bowl and whisk together. Set aside.

Heat the oil in a wok (or large deep skillet) over high heat. Add the ground chicken, season with the salt and pepper, then stir fry, breaking it apart with a wooden spoon as it browns, for about 4 minutes, until mostly cooked through. Add the red bell pepper and zucchini and continue to stir fry for another 2 minutes, until the vegetables are just tender.

Add the chiles, scallions, ginger, garlic, and peanuts to the pan. Stir for about 30 seconds, then add the stir fry sauce. Bring to a boil and stir continuously until the sauce has thickened.

Serve over white or brown jasmine rice with additional chile flakes, if desired.

NOTES

I’m a little bit in love with this dish. It is essentially my Kung Pao Chicken recipe, but with ground meat, different vegetables, and an easier and more streamlined cooking process – which makes me want to replace my original with this one for the foreseeable future!

Garlic Sriracha Pork Stir Fry

IMG_9046 (1)Garlic Sriracha Pork Stir Fry
adapted from Judy Kim at Delish

Ingredients

  • 1 lb. ground pork
  • 1 tbsp. sesame oil
  • 3 garlic cloves, minced
  • 1 sweet onion, sliced
  • 1 red bell pepper, cut into strips
  • 1 lb. green beans, cut into 2-inch pieces
  • 1/4 cup soy sauce
  • 2 tablespoons packed brown sugar
  • 4 teaspoons sriracha
  • 1 tablespoon oyster sauce

Method

In a large skillet or wok over medium-high heat, brown ground pork, breaking up with a wooden spoon. Transfer to a plate, set aside.

Reduce heat to medium, pour in the oil to warm, then add garlic and onion and sauté until softened, about 4 minutes. Increase heat to medium-high; add bell pepper and stir fry for 2 to 3 minutes.

Meanwhile, in a small bowl combine soy sauce, brown sugar, Sriracha, and oyster sauce. Add mixture to the skillet along with green beans and pork. Sauté until green beans are bright green and meat is warmed through.

Serve immediately over white or brown rice.

NOTES

This might be one of the simplest stir fries I have ever made, but absolutely one of the best. For my money, you can’t go wrong with ground pork but all the better when the vegetables balance it out perfectly and the simple sauce covers all the right bases: sweet, savory, spicy. Definitely a go-to weeknight meal.

Chicken Chow Mein

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img_7175Chicken Chow Mein
courtesy of recipetin eats
serves 6

Ingredients

  • 1-1/4 lb boneless, skinless chicken thighs, cut into thin strips
  • 1 tsp baking soda
  • 12-14 oz chow mein noodles (if you can get fresh, please do; for dry, I recommend these, which you can also buy at Target or on Amazon)
  • 1 tbsp vegetable oil
  • 4 cloves garlic, peeled and finely chopped
  • 6 cups finely shredded green cabbage
  • 2 carrots, julienned
  • 2 cups bean sprouts
  • 1 bunch scallions, cut into 2″ pieces, whites and green separated
  • 4 eggs, scrambled, cooked in a single layer, cut into bite-sized pieces (see notes)
  • 1/2 cup water
  • 1/2 cup + 2 tbsp All-Purpose Chinese Stir Fry Sauce (recipe below)

All-Purpose Chinese Stir Fry Sauce
from recipetineats (makes about 1-1/2 cups)

  • 1/4 cup light soy sauce
  • 1/4 cup regular soy sauce
  • 1/2 cup oyster sauce
  • 1/4 cup Chinese wine
  • 1/4 cup cornstarch
  • 1 tbsp sugar
  • 2 tbsp sesame oil
  • 2 tsp ground white pepper

Combine ingredients in a jar and shake to combine. Store in refrigerator and shake well before use.

Method

Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.

In the meantime, make the Chow Mein Sauce: mix together cornstarch and soy sauce, then mix in remaining ingredients. Pour 2 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.

Prepare the noodles according to the packet instructions.

Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Add chicken and stir fry until the skin is white but the inside is still raw – about 1 minute. Add the cabbage, carrot, and the white pieces of scallions. Stir fry for 2-3 minutes until the cabbage is just starting to wilt and the chicken is cooked through.

Add the noodles, sauce, and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add bean sprouts, remaining scallions, and eggs. Stir through quickly then remove from heat. Serve immediately.

NOTES

Nothing to say except that this was perfect, savory, Chinese noodly goodness. 10/10 will make again. Often.

Note about the eggs: I am terrible awful not good at doing the scrambled eggs in the wok thing. If you would rather do it that way, just add them after the cabbage and chicken are cooked: make a well in the pan, pour in the eggs, scramble, let cook fully, toss with other ingredients, and continue on with the recipe. Or, you can omit them altogether.

Teriyaki Ground Pork Stir Fry

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Teriyaki Ground Pork Stir Fry
courtesy of the book Good Fast Eats from Belly Full

Ingredients

  • 1 tbsp sesame oil, divided
  • 6 oz. broccoli slaw
  • Salt and pepper
  • 1-1/4 lb ground pork
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tsp chili garlic sauce
  • 1/2 cup teriyaki sauce (use thick teriyaki sauce, not thin teriyaki marinade)
  • 3 scallions, cut into 1-inch pieces
  • 1 tablespoon lime juice
  • Cooked rice, for serving

Method

In a large nonstick skillet or wok, warm half the sesame oil over medium-high heat. Add broccoli slaw to the hot pan and saute for about 2-3 minutes until almost tender. Season with salt and pepper to taste; transfer to a bowl.

Add the remaining sesame oil to the skillet, followed by the pork, garlic, ginger, and chili garlic sauce. Cook pork, stirring often, breaking it up with a wooden spoon until no pink remains, about 3-4 minutes. Season with salt and pepper. Drain off excess fat, if desired.

Stir in teriyaki sauce. Add slaw back in, along with the scallions and lime juice; mix to coat.

Serve over hot cooked white or brown rice.

NOTES

Another winner from Good Fast Eats and probably Steve’s favorite thus far. Like everything else from Amy’s book, it’s super fast and delicious. Just doesn’t get any better than that.

Szechuan Chicken and Snap Peas

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Szechuan Chicken and Snap Peas
courtesy of the book Good Fast Eats from Belly Full

Ingredients

  • 3 tbsp soy sauce
  • 1/2 tbsp. sesame oil
  • 1 tbsp hoisin sauce
  • 1 tbsp honey
  • 2 tsp chili garlic sauce
  • 1 tbsp vegetable oil
  • 1-1/4 lb ground chicken (or turkey)
  • salt and pepper
  • 8 oz. snap peas
  • 1 medium sweet onion, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 2 tbsp minced fresh ginger
  • 2 tbsp rice wine vinegar
  • 1 (8-oz.) can sliced water chestnuts, drained
  • cooked white rice, for serving

Method

In a medium bowl, whisk together the soy sauce, sesame oil, hoisin, honey, and chili garlic sauce, Set aside.

Heat oil in large wok or nonstick skillet over medium-high. Add ground chicken, cook until browned and no pink remains, breaking it up with a wooden spoon as it cooks, about 3 minutes. Season with salt and pepper.

Add in snap peas, onion, garlic, and ginger. Sauté for 3 minutes. Pour in the rice wine vinegar; when it is mostly evaporated, give the soy sauce mixture a stir and add it to the pan, along with the water chestnuts. Sauté for another 3-4 more minute. Taste and adjust seasoning, if necessary.

Serve over cooked white rice.

NOTES

Gotta admit – I knew this one would be good, but I did not expect it would become one of my new favorite stir fry dishes. SO GOOD! For all its simplicity, it is just packed with flavor – and, bonus, it comes together lightning quick. Going to blast this one on repeat on my weekly menu for a while!