Stir Fried Pork with Honey, Ginger and Lime,
Many years ago, and I do many, my sister and I took Chinese cooking classes at UAB (University of Alabama at Birmingham). We had a great time and learned a lot. I bought my first wok at that class…a wok I used to this day. (Tall & Handsome and I have another wok we purchased to use when out of town and traveling. Yes, it’s true. We love cooking and Chinese that much.)
Flash forward those many years and my sister and her husband flew to China to bring home their first child, Abbi, who is the light of my life. Now when I cook Chinese I can’t help but think of my little sweetie and the paths life takes sometimes and how blessings enter our life when we least expect them.
This week (Jan. 23) started Chinese New Year, the most important holiday for Chinese culture. It’s a time for families and reunions. This year happens to be the year of the Dragon. For us in Central Alabama it was a day of tragedy as we dealt with yet another outbreak of tornados. The devastation is staggering. We will be glad to move forward to happier things.
Tall & Handsome and I use the kitchen and cooking to spend time together and ease our minds of the cares around us. Nothing takes you mind off of worries like throwing a good meal together. And, lately, that has been Chinese! Wonder why?
Today’s recipe is adapted from one by Kylie Kwong. I just took some of my Chinese cooking knowledge, my taste buds and made some adjustments I thought would enhance the dish. The end result? T & H said he’d like to have it again. I guess that’s a thumbs up.
Stir Fried Pork with Honey, Ginger and Lime
1 pound and 4 ounces boneless pork loin, cut into ¼ inch slices
¼ cup vegetable oil (for Asian cooking I like to use peanut oil)
2 green onions, cut into two inch sections
1 tablespoon malt vinegar
1 tablespoon low sodium soy sauce
1 tablespoon water
2 limes, quartered
2 tablespoons honey
2 tablespoons low sodium soy sauce
2 tablespoons dry sherry
Zest of one lime
Juice of ½ fresh lime
2 tablespoons finely chopped fresh ginger
1 tablespoon oyster sauce
2 teaspoons dark soy sauce (this type is a little thicker)
2 teaspoons Five Spice Powder
½ teaspoon sesame oil
1. Combine sliced pork and marinade. Marinate overnight in the refrigerator.
2. Heat 2 tablespoons of the oil in a wok on high until the oil is hot and shimmering.
3. Add ½ of the pork and stir fry until pork loses its pink color. Remove with a slotted spoon and set aside on a platter.
4. Add the other 2 tablespoons of oil to the wok and allow it to get hot. Then add the remaining pork stir fry until it loses its pink color.
5. Next, return the first batch of pork to the wok along with green onions, vinegar, soy sauce and water. Stir fry for about 1 minute.
6. Add quartered limes and stir.
7. Serve on platter. Served with rice.
© 2012 Beverly Hicks Burch All Rights Reserved.