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- NOT PLANNED ON A WHIM STIR FRY
- And you couldn't bring eggs because you motorcycled to the store
- PRE-PREP:
- 1. Go to Asian grocery with no recipe in mind and assorted leftovers
- 2. Buy what looks colorful and good
- 3. Get home and find carrots in crisper
- PREP:
- Pre-cook pork
- 1. Buy riblets that you thought were boneless
- 2. Throw in pressure cooker for 12m with some water
- 3. When they're done, pull the meat off the bones
- Combine aromatics
- 1. Dice carrots
- 2. Mince cilantro, parsley, Thai basil
- 3. Microplane garlic, ginger
- 4. Combine
- Prep mushrooms
- 1. Take out of bag
- 2. Chop the bottom stem part off
- Chop jicama
- 1. Roughly chop jicama into 1/2" cubes
- 2. All of it
- 3. Realize you bought too much
- 4. Leave 3/4 of it in the fridge as snacks
- Shred red cabbage
- 1. Buy red cabbage
- 2. It's also way too much
- 3. Shred half of it
- 4. You didn't buy gallon bags again
- 5. Wrap the remaining half in saran wrap to be forgotten in fridge
- COOK:
- (You have an electric stove that is not hot enough and a medium sized wok, so do all of this in batches or your stuff won't get hot enough and you'll stew it)
- (Always stir frequently, keep stove on high, close to smoke point, unless told otherwise)
- Crisp pork
- 1. Add peanut oil (high smoke point) to wok
- 2. Cook until crispy on two sides, stirring frequently
- 3. Take pork out and set aside
- Cook aromatics
- 1. Add peanut oil to wok
- 3. Add all the aromatics
- 4. Wait until they smell really good, about a minute, stirring frequently
- 5. Remove and set aside
- Cook mushrooms
- 1. Throw mushrooms in without oil
- 2. Cook on _medium_
- 3. Wait for them to start releasing water, about 2m
- 4. Leave in pan
- Cook jicama
- 1. Toss in with mushrooms
- 2. Turn stove to high
- 3. Cook for 2m until edges are translucent
- 4. Remove all and set aside
- Cook cabbage and sugar snap peas
- 1. Throw cabbage and peas in wok
- 3. Add oil
- 4. Cook for 2m until peas are bright green but cabbage is still crispy
- 5. Set aside
- COMBINE:
- Toss it all in a big bowl and stir it up
- You need to do this to be able to finish it in batches
- COOK AGAIN:
- (Stove on high, don't add oil, there's enough oil in there)
- (Don't forget to cook in batches)
- 1. Toss everything into the wok
- 2. Add 1/2 cup oyster sauce per batch
- 3. Add 1/4 cup soy sauce
- 4. Add 2 tbsp fish sauce
- 5. Add salt, white pepper to taste
- 6. Stir until the sauce reduces
- 7. Add more stuff to taste
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