Monday, November 29, 2010

Pork & Vegetable Stir Fry over Chinese Mashed Potato Cakes

My never ending battle to make leftovers interesting ...........
Pork & Vegetable Stir Fry
1/2 tsp cornstarch
5 tsp soy sauce, divided
2 tsp plus 1/2 teaspoon dry sherry, divided
4 oz cooked pork tenderloin*
2 Tbsp chicken broth
2 Tbsp hoisin sauce
1/2 tsp brown sugar
1 tsp vegetable oil
1 1/2 cloves garlic, minced
1 tsp finely chopped fresh ginger
1/8 teaspoon crushed red pepper
2 Tbsp water
1 carrots, peeled, cut in half lengthwise and thinly sliced
2 scallions, trimmed and cut into 1-inch pieces
1/2 bell pepper, seeded and cut into thin strips
1 cup snow peas, tough strings and ends removed
Combine cornstarch, 2 1/2 tsp soy sauce and 1/2 teaspoon of the sherry in a medium bowl. Add pork and toss to coat. Cover and refrigerate for 15 minutes.
In a small bowl combine chicken broth, hoisin, brown sugar, remaining 2 1/2 tsp soy sauce and remaining 2 Tbsp sherry. Set aside.
Heat 1/2 tsp oil in a wok over high heat. Add the garlic, ginger and red-pepper flakes. Stir-fry for 45 seconds. Add water, carrots and scallions and cook, stirring, for 2 minutes. Add yellow pepper and cook, stirring, for 1 minute. Add the reserved broth mixture and snow peas and cook, stirring, for 2 minutes.
Add the pork to the pan and toss to coat with the sauce. Cook for 1 minute, or until heated through. Serve immediately.
* Uncooked pork may be used. Marinate as above. Before stir frying the vegetables, cook the pork in 1/2 tsp oil until no longer pink. Remove from wok and continue as above.
Chinese Mashed Potato Cakes
1 cup leftover mashed potatoes
2 Tbsp thinly sliced green onions
2 tsp chopped fresh parsley 
1/4 tsp minced garlic 
1/2 teaspoons minced peeled fresh ginger
2 Tbsp egg substitute large egg
2 1/2 tsp and 1 Tbsp sesame oil, divided
1 Tbsp canola oil
Combine all potatoes, green onions, parsley, and garlic. Season to taste with salt and freshly ground black pepper. Mix until well blended. Mix in egg substitute. Form mixture into 5 patties. Place potato cakes on platter. Drizzle 1/2 tsp sesame oil over each side of each potato cake. Heat canola oil and the remaining 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Working in 2 batches, add potato cakes to skillet and cook until golden brown, about 3 minutes per side. Divide potato cakes among 4 plates.

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