Saturday, September 23, 2006

Peaches and Pork Stir-Fry

Copyright 2006 by Cooking With The Single Guy


6 oz. thinly sliced pork (cut into strips)
1 firm almost ripe peach, cut into cubes
2 T canola oil
4 T or 2 medium-sized bulbs of shallots, finely diced
1 cup sugar snap peas
1 t white pepper
1 T sesame oil
2 T soy sauce
2 T fish sauce
1 T ginger, julienned
1 T oyster sauce

Marinate pork strips with white pepper, sesame oil, soy sauce, fish sauce and ginger. Set aside for 10 minutes.

Heat wok or large skillet with oil. Over medium heat, toss in shallots and cook until translucent (about 1 to 2 minutes). Turn up the heat and add pork. Stir-fry for about 2 minutes, making sure to cook both sides to a nice brown color. Add peaches and sugar snap peas and cook for another minute. Finish by mixing in oyster sauce and remove from heat.

Makes 2-3 servings. Serve with rice.

Pair with crisp white wine like a Riesling or Gewurtztraminer.

TIPS: When putting in the pork to the wok, don’t pour in all the marinade with it. Too much liquid will make your stir-fry more of a soup. You want your wok to sizzle with some liquid so your meat doesn’t burn, but not drowning in marinade. Keep leftover marinade on the side and add a little at a time, if needed, to prevent your ingredients from burning.

BLANCHING: Prepare your peach before you start cooking by bringing a small pot of water to a boil. Drop in your peach for about 30 to 60 seconds and then take it out, immediately dropping it into a cold bath (another small bowl with cold water and ice cubes). Leave in for about a minute and then take it out. Now you can easily peel off the skin and start cutting your peach into pieces.

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