Pork and Vegetable Stir Fry

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Pork and Vegetable Stir Fry
adapted from Taste of Home Cooking

Ingredients

  • 2 tablespoons cornstarch
  • 1 tablespoon chile garlic sauce
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1 cup chicken broth
  • 12 oz. dry udon, lo mein, or rice noodles
  • 1 tablespoon canola oil, divided
  • 1-1/4 pound pork shoulder, cut into bite-sized pieces
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1/2 pound mushrooms, sliced
  • 1 small red bell pepper, thinly sliced
  • 1 cup shredded carrot
  • 1 8-oz bag snow peas or snap peas
  • 1 teaspoon sesame oil

Method

In a large measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the noodles according to the package instructions. Drain and set aside.

Heat 1/2 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining 1/2 tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the vegetables start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and peas. Cook for another minute, then add the noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

NOTES

We are always looking for new stir fry recipes around here, especially ones with protein other than chicken, so I knew when Sarah posted about this, I had to try it. And I expected it to be good, but I didn’t expect it to knock our socks off quite like it did. It was absolutely awesome – savory, tangy, slightly spicy. Thanks for an absolute winner, my friend!

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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.

Pork and Green Chile Stew

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Pork and Green Chile Stew
adapted from Barefeet in the Kitchen

Ingredients

  • 1-1/2 pounds pork shoulder, chopped into 1/2″ pieces
  • 1/4 cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped into 1/2″ pieces
  • 3 large cloves garlic, minced
  • 8 ounces Hatch green chiles, chopped small (or sub 7-ounce can diced green chiles)
  • 24-oz jar salsa verde
  • 3 cups chicken stock
  • 2 large Russet potatoes, diced
  • Handful of chopped cilantro, for topping

Method

Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside. In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.

Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, salsa verde, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.

Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Serve in bowls and sprinkle with cilantro, if desired. Enjoy!

NOTES

I’ve been looking for a good weeknight (i.e., using jarred sauce) salsa verde stew for a while, but it wasn’t until I stumbled upon Mary’s version that I knew I had found the one. Potatoes! Why have I never tried it with potatoes?? I always made these green stews with white beans. But the potatoes work so well here. We absolutely loved this on the very first shot.

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.

Sausage Gravy

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Sausage Gravy
courtesy of Self Proclaimed Foodie

Ingredients

  • 1 pound spicy pork breakfast sausage (store-bought is fine, but I highly recommend you make your own, see below)
  • 3 tablespoons butter
  • 4 tbsp all-purpose flour
  • 3 cups milk
  • Fresh ground black pepper
  • Buttermilk biscuits, for serving

Method

In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.

Reduce heat to medium. Sprinkle sausage with flour, stir, and allow to cook for several minutes.

Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes. Add fresh ground black pepper, as desired.

Serve over buttermilk biscuits.

NOTES

HOLY. MOLY. Never did I think I would be able to make sausage gravy and biscuits equivalent to those served in roadside diners in the south, but this was IT. If I had known how easy it was, I would have started making this long ago. Insanely good. Easy easy. And you can cut the recipe right in half or double it with the same result (though the thickening time will be less/more if you do so). Going to keep this one on hand for life.

If you want to make your own sausage, as I did, this is a great recipe:

Spicy Breakfast Sausage

Ingredients

1 lb ground pork
1 tablespoon dark brown sugar
1 tsp salt
2 tsp dried sage
1 tsp fresh ground black pepper
1 tsp dried marjoram
1/2 tsp crushed red pepper flakes
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp garlic powder

Method

In a small bowl, mix together all the seasonings until well combined. Add the ground pork and work in the seasonings with your hands or a fork, until evenly distributed.

Crock Pot Ham and Bean Soup

img_5945Crock Pot Ham and Bean Soup
very slightly modified from Spend with Pennies

Ingredients

  • 1 package Hurst’s® HamBeens® 15 Bean Soup® with flavor packet
  • 8 cups chicken stock (can substitute other stock, broth, or water)
  • 1 leftover ham bone with meat (plus enough diced ham steak to make about 1 lb. of meat total for the soup; if no hambone available, a full 1 lb of diced ham or smoked sausage can be used)
  • 1 large sweet onion, diced
  • 2 cloves garlic, grated or minced
  • 2 teaspoons chile powder
  • 1 teaspoon dried thyme
  • 1 15-oz can diced tomatoes
  • Optional for serving: scallions, hot sauce, rice, cornbread, corn chips

Method

Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.

Place beans, stock, ham bone, onions, garlic, chile powder, and thyme in a 6-quart slow cooker.

Cook on high 4-5 hours (or low 7-8 hours), or until beans are tender.

Once tender, remove the ham bone (if used) and chop any meat left on the bone and add it back to the pot, along with any additional diced ham steak to make 1 lb. of meat for the soup.

Stir in diced tomatoes and Ham Flavor packet.

Cook for an additional hour on low.

Serve with scallions, hot sauce, rice, cornbread, etc., as desired.

NOTES

This was so damn good! It’s hard not to have something fabulous on your hands when beans and leftover ham are involved. I am kicking myself for not having scallions to top it with – big oversight on my part – but the side of hatch chile cornbread was a pretty fantastic pairing all on its own. I will definitely make this again, with or without a leftover hambone!

Pad See Ew

IMG_0811Pad See Ew
(serves 2)

Ingredients

  • 2 tablespoons vegetable oil
  • 8 oz sliced pork shoulder
  • 2 cloves garlic, minced
  • 8 oz stalks Chinese broccoli, stalks thinly sliced at an angle, leaves chopped
  • 8 oz fresh wide rice noodles
  • 2 tablespoons black soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar
  • 2 eggs, scrambled, cooked, cut into bite-sized pieces

Method

Add the oil to a wok or large deep skillet over high heat. Add the pork and cook for about 3 minutes until nearly cooked through. Add the minced garlic and stir for about 30 seconds until fragrant. Add the broccoli and stir fry for about a minute until broccoli is just beginning to soften.

Add the noodles, black soy sauce, fish sauce, and palm sugar to the wok. Turn the heat up and start tossing the noodles to coat evenly in the sauce. Spread the noodles over the entire surface of the pan and let them sit without stirring for about a minute. Flip the noodles and again let them cook for another minute without stirring.

Remove from wok and serve immediately with dried chile flakes or prik nam pla (sliced/minced Thai bird’s eye chiles in fish sauce) on the side.

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NOTES

This dish. This dish has given me more trouble than any besides chicken vindaloo in trying to create an authentic, blog-worthy representation at home. Six tries later, I finally succeeded. I think I may have even surpassed my beloved Thai Nakorn with this one!