I don’t even know who in our family cooks more and more ... me or my husband ... somehow everything turns out evenly, although, no ... my husband cooks, after all, more often ...))
You probably noticed that in my journal there are a lot of recipes prepared by my spouse, I even have such a tag. Now I decided to make posts with his recipes different from mine, to make an avatar for him ... Hmm, boys rule in my kitchen!))
That's such an awesome stir fry he fed us yesterday! Bomb! There are no other glories!)))
What do you need:
Pork pulp (you can turkey) - 1 kg.,
Eggplant - 2 pcs.,
Bulgarian pepper - 3 pcs.,
Large cucumber - 1 pc.
Green onions - a small bunch.
Marinade:
Garlic - 4 teeth,
Soy sauce - 6 tablespoons,
Oyster sauce - 3 tablespoons,
Red rice vinegar (rice wine, or lemon juice) - 2 tablespoons,
Vegetable oil - 4 tbsp.
Spicy red pepper paste "Gochudyang pepper paste" - 1 tbsp. (can be replaced with fresh chili peppers)
Sauce:
The remaining marinade
Meat sauce (or water) - 0.5 cups,
Starch - 1.5 tsp
If needed: salt, chili pepper, pepper paste, etc.
For frying:
Vegetable oil - 4-5 tablespoons,
Butter - 50 gr.
How to do:
1. Mix all the ingredients for the marinade.
Cut the meat into thin slices and marinate in the prepared marinade for 30 minutes.
Cut into strips Bulgarian pepper, eggplant, cucumber slices. Cut the green onion diagonally, 3-4 cm long.
2. Heat up 4-5 tablespoons in a wok. vegetable oil and 50 gr. butter.
First you need to fry the meat. Fry the meat in parts (here it can be divided into three parts, and fry in three runs), over high heat. Fry quickly, literally for 3-4 minutes, until a crust appears. If juice from meat appears in the wok, then firstly, pour it into a separate bowl, this juice will be useful to us later for the sauce, and secondly, we need the meat to be fried, not stewed, therefore, we do not need excess liquid in the wok to what!
Transfer the cooked meat to a bowl with a slotted spoon.
3. The meat is ready, now let's move on to the vegetables.
First, fry the cucumbers and peppers. We also do everything briefly and quickly, literally 1-2 minutes, as soon as a golden crust appears, take it out with a slotted spoon, put it in a bowl with meat. Do not fry for a long time so that the vegetables do not turn into porridge. Do not forget that we fry everything on high heat.
If the wok runs out of oil, add 1-2 tbsp. vegetable, you can still 1 tbsp. creamy. Now let's fry the eggplant. Also in a fast way, until golden brown, 1-2 minutes - no more.
4. While the vegetables are fried, we finish our sauce.
We take the remnants of the marinade in which the meat was marinated, add meat juice there (remember, which we poured from a wok at the beginning) about 0.5 cups (if there is no meat juice, you can replace it with ordinary bottled water), stir, add starch 1.5 tsp, mix. Taste the sauce, if necessary, add a little salt, chili pepper .. everything to your taste.
5. Now the final process:
We put the meat, vegetables into the wok, mix, put the chopped green onions, pour the sauce, mix and cook for another 1-2 minutes.
Serve immediately with boiled rice!
Today we will cook pork with stir-fried vegetables in Asian style.
Stir-fry is not the name of a dish, but a traditional cooking technique in Eastern countries.
Translated from English means "fry and stir."
Stir fry is great for pork, beef, chicken, shrimp, tofu, vegetables and noodles.
To cook pork stir-fry, we need:
List of ingredients:
- pork 1 kg
- carrots 2-3 pcs.
- Bulgarian pepper 3-4 pcs.
- mushrooms 300 gr.
- onion 3-4 pcs.
- green beans 300 gr.
- garlic 5 cloves
- cilantro 1 bunch
- soy sauce 150 ml.
- starch 3 tsp
- rice (apple) vinegar 2 tbsp.
- vegetable oil for frying
- sugar 1-2 tsp
Stir-fry pork with vegetables - step by step recipe:
First, cut all the products into large strips.
There should be 2 times more vegetables in this dish than meat, so let's start with them.
Since the stir-fry cooking process is very fast, all products must be prepared in advance, because. there will be no time to cut them during the frying process.
In the meantime, I cut onions, carrots into large strips, and now we are chopping bell peppers.
In order for the dish to be bright and beautiful, I took peppers of different colors, but in general, you can use absolutely any vegetables that you like to make stir-fry.
For this recipe, take a large bunch of fragrant cilantro, chop it.
Next, cut the pork into thin, identical bite-sized cubes. In order for the meat to cook faster, it must be cut across the fibers. As a rule, non-fatty meat or poultry is used for stir-fry.
All products are prepared, we go to the stove to fry them.
Traditionally, a wok is used to prepare this dish.
Pour a little vegetable oil into it and heat it up strongly.
It is best to use any refined oil for this.
First of all, fry the pork.
Cook the meat, stirring constantly, until the meat juice has completely evaporated, then fry for a couple of minutes in oil and transfer to a bowl.
Fry all the vegetables one by one in a small amount of oil. Like meat, they need to be constantly stirred for a more even formation of caramel crust. We fry the vegetables over high heat for no more than 5 minutes, so that they have time to brown, but at the same time remain slightly crispy. Add oil to the wok as needed, only if the vegetables have completely absorbed it.
In the meantime, I fried sweet bell peppers, carrots, green beans and mushrooms. I have frozen champignons, if you have fresh mushrooms, cut them into equal slices.
It remains to fry the onion. Pour the oil into the wok, pour the onion and cook it over high heat until slightly golden.
After about 5 minutes, pour the chopped garlic into the fried onion, and fry it together with the onion for another 1-2 minutes.
Pour all the fried vegetables into the wok, without reducing the heat, add sugar and mix. Sugar is added for additional caramelization of vegetables.
After a couple of minutes, we spread the fried pork to the vegetables, pour the rice vinegar, mix and continue cooking over high heat.
In the meantime, mix the starch and soy sauce, pour the mixture into a wok and stir for 1-2 minutes until the sauce thickens and the products acquire a shiny glossy appearance and a viscous consistency.
It remains to add greens, mix and, if necessary, add salt.
Now turn off the fire, our stir-fry pork with vegetables is ready!
Sprinkle with sesame seeds and serve both as an independent dish and with a side dish. Rice is best for this.
If the dish is cooked quickly and correctly, then the vegetables should not be boiled, but also not remain raw, but slightly crunchy.
This recipe is very successful, the pork turns out to be unusually tasty and aromatic. Tender meat, slightly crunchy vegetables and spicy greens, soaked in sweet and sour sauce, perfectly combine and will appeal to all lovers of Asian cuisine.
I wish you bon appetit!
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Stir-fry pork with vegetables - video recipe:
Pork with stir fry vegetables - photo:
- an article that reveals all the secrets of Asians for a quick way to cook healthy food. stir fry is one of the most popular cooking methods in all of Asia. I discovered it for myself quite recently, but I already fell in love with it for its taste, useful properties, quality, originality and speed of preparation. Today I will talk about a few rightcooking stir fry, without which it will be difficult to navigate at the very beginning. How to cook stir fry? We read and remember.
1. stir fry It's not just one dish. This is a lot of dishes that already exist or have not yet been invented, prepared using this technology. Stir-fry means "fry, stirring continuously", which we will do. In this way, you can cook almost all the products that are in your refrigerator. 
2.wok- a must-have item for cooking stir-fry, so sometimes dishes prepared in this way are called "wok dishes". This is a large frying pan made of thin steel. It has a conical shape with a round or flat bottom (for electric stoves), which contributes to the correct frying of the ingredients. The wok is never completely filled, the maximum amount of ingredients that can be put in it is for 2 servings. Otherwise, the contents will begin to cool the pan, and the food will begin to stew, and not instantly fry at a high temperature. A wok cannot be replaced by anything, however, if you really want to, you can try a stir-fry using a deep cast-iron frying pan, but you need to heat it up longer, and remove the finished dish from the pan immediately, otherwise it will burn, since cast iron tends to hold the right one for a long time. high temperature. Here is a photo - an example of a classic wok: 
3.Preparation of ingredients- a very important process that should be carried out in advance. First, we wash and cut all the products, then we put the wok on the fire, otherwise you risk getting black coals instead of a colorful dish, but we don’t need this. You also need to cut food wisely. First, it should be small pieces that can be easily taken with chopsticks. Secondly, each ingredient is cut in accordance with its own characteristics: meat - thin plates, dense vegetables (carrots, for example) - medium-sized straws, and more watery (bell peppers) - rhombuses or wide strips. 
4.Refined vegetable oil- an obligatory component of stir-fry. Without oil, the ingredients cannot be roasted, so pour generously (at least 2 tablespoons) and heat strongly. Therefore, we pay attention to the fact that burning "virgin" oils / virgin oils in this case will be useless and will simply burn out. Regular, cheap, refined corn or sunflower oil works best. For a special Asian spirit, you can add a few drops of sesame at the end. 
5.Heat- the key to the success of cooking stir-fry. We turn on the largest burner on the largest fire and bring the pan to a white heat. Almost. Only a hot wok allows meat to instantly become ready to eat, and vegetables to retain nutrients, bright colors, remain juicy and crispy. During the frying of all the ingredients, the temperature of the pan should not decrease, therefore, the flow of fire under the wok, while the cooking process is going on, should not be changed either. 
6.Roast order is the next important point following from the previous one. Since all ingredients have different properties and different roasting times, you should put them in a certain sequence. We remember the order of insertion and the time of frying the ingredients of the classic stir-fry, according to this principle, you can cook almost everything that is in the refrigerator:
- butter: it is poured first of all, we warm it up well, pouring it over the entire pan for 3-4 minutes;
- spices: they should include garlic, and ginger, and chili, they are placed directly in the oil to give it the desired flavor, let it fry for just a few seconds, otherwise they will burn out instantly;
- meat, seafood or tofu: squirrels fry before the rest of the ingredients, because they take the longest to cook, fry and stir for 5 minutes, until each piece brightens;
- vegetables: they are also placed in a certain sequence: first dense (carrots, eggplant, asparagus beans), then more watery (paprika, green onions) and fry for 3-4 minutes before adding the following ingredients;
- noodles or rice: carbohydrates, prepared in advance in a separate saucepan can be added to the wok almost at the very end, because they do not require additional heat treatment;
- sauce: the final chord of a stir-fry dish that brings together all the individual ingredients, most often a mixture of soy and fish / oyster sauces and pepper, but many Chinese also add a teaspoon of starch diluted with cool water for a special shine and beautiful presentation (this wonderful life hack: the dish immediately acquires a glossy shine and a decent look).
7.constant stirring- a prerequisite for cooking dishes using the stir-fry method. We will not stir - everything will burn, because the cooking temperature is very, very high. True masters of wok cooking stir the ingredients with chopsticks, but this is not necessary. And yes, keep stirring!
Ingredients:
- 300 gr pork
- 2 carrots
- 1 bell pepper
- 5 champignon mushrooms
- 1 onion
- 50 ml soy sauce
- 1/2 teaspoon starch
- lemon juice to taste
- vegetable oil
Cooking:
1. Prepare the filling, mix the starch and soy sauce. We set aside the finished filling.
2. Next, cut all the products into pieces of the same size that are convenient for you.
3. In a hot wok over high heat in vegetable oil, quickly fry the prepared meat for a couple of minutes. We put the meat in the pan in portions, so that when the juice is released, it has time to fry until a golden crust appears, and not to be stewed. We also fry vegetables in portions, let them remain crispy and juicy inside and retain their bright color. Don't overcook the stir fry. Vegetables should turn out, so to speak, by the teeth.
4. In the last portion of fried vegetables, squeeze a few cloves of garlic through the press, add parsley or cilantro. Stir quickly, add all the fried vegetables and meat, pour over the filling, mix, everything will become very beautiful and shiny. Keep the dish on fire for a minute and remove from heat.
5. A very elegant glossy fragrant dish is obtained. And most importantly, cook it quickly.
