Stir Fry/ by Don Sefton, Catering Events Manager
I have been craving a stir fry lately, and today I finally decided to do it. I have to say, I make a mean stir fry, and some of the things I love about them is that they are so versatile, can be very healthy, and hold over for leftovers.
Tonight I made a pork, shiitake mushroom, garlic, and chili stir fry. I took pork loin roast and sliced it super thin and then combined it in a light marinade of sesame seed oil, canola oil, fish sauce, tamari, lots of paper thin slices of garlic, and a generous amount of chili paste. I let it set on the counter for about an hour or so.
Next I made my mise en place of slivered ginger, scallions, carrots, Japanese eggplant, shiitake mushrooms, white onion, savoy cabbage, and cilantro.
I made a delicious aromatic broth by sauteeing the mushrooms in a touch of the oils and then adding chicken broth and a pinch of the ginger, and then reducing the liquid to about a third. It was marvelous to use to braise the vegetables once I had sauteed them. I also used it to dress the meal once it was all set upon the plate.
I think it is important to cook the meat separate from the vegetables and broth. This way you have more control over the integrity of each component, texture, and flavor profile. I like the meat to marinate in something spicy, rich, and bold. I prefer my vegetables treated lightly and add a hint of ginger and fish sauce. This time I also made a Thai jasmine rice with just a little piece of star anise to add another layer. Giving the plate a liberal sprinkling of sriracha kicks it up a notch or two! Having decent, heavy cookware helps to cook efficiently and I love my kitchen tools. I have had my bamboo spatula for almost 17 years and I use it for everything.
What’s also really exciting is that I get to have this tomorrow before I go to work!
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