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Homemade Take-Out: 5 Spice Pork Stir-Fry and Mandarin Fried Rice

March 15, 2016 0 Comments

Homemade Take-Out: 5 Spice Pork Stir-Fry and Mandarin Fried Rice

I was watching Rachael Ray the other day and she made a delicious looking `take-out`` meal - 5 Spice Pork Stir Fry.  Unfortunately, I am the only person in the house with an adventurous palate (and I use that term lightly, I am not really that adventurous but compared to my family I am).  My point being, if I make this recipe I would be the only one eating it.  Luckily I can use my freezer containers to store the extra servings so that I can grab a quick `take-out`style meal from the freezer the next time I am in the mood. 

I paired the stir fry with a classic recipe for Mandarin Fried Rice by Ming Tsai.  I had never tried this recipe before but I was inspired to try it since I had just met Ming at a show in Chicago! 

The rice was delicious, it made for quite a satisfying lunch!

Since I already had the rice frozen into portions, I just added the leftover Pork Stir Fry to it. This weekend, while the rest of my family dined on spaghetti and tomato sauce, I had a delicious ready made `take out meal`` right at home in the freezer.  I just popped out 4 frozen portions, and while it heated in the microwave I sauteed some bok choy with garlic, ginger and peanut oil as a side dish. So yummy and much better for me then food from a restaurant which I am sure uses much more oil.  Give these recipes a try tonight!

Recipes used:

Rachael Ray`s 5-Spice Pork Stir-Fry 

Ingredients
  • 1 pound trimmed pork loin or tenderloin
  • 3/4 cup chicken stock
  • 3 tablespoons Hoisin sauce 
  • 3 tablespoons mango chutney, preferred brand Patak’s 
  • 2 tablespoons Tamari (gluten-free soy sauce)
  • 1 teaspoon Chinese five-spice powder
  • 2 slices ginger root
  • 1 teaspoon (for mild spice) to 1 tablespoon (for very spicy) Sambal Olek or other hot chili paste or sauce
  • Salt and pepper or Szechuan pepper
  • 3 to 4 tablespoons peanut oil or other high-temp/stir fry oil 
  • 1 3/4-pound package trimmed green beans, halved on bias  
  • 1 large white onion, quartered and sliced 
  • 1 large red and yellow pepper
  • 4 cloves garlic, sliced or chopped 
  • 1/3 cup dry sherry
  • 2 teaspoons toasted sesame oil 

Directions

  1. Place the pork (wrapped in plastic) in the freezer for a few minutes to firm it up for slicing.   
  2. Place stock, Hoisin, chutney, Tamari, five-spice, ginger and chili paste in a small pot. Bring to a low boil and simmer to condense and combine flavors.  
  3. Remove pork from the freezer and slice into thin strips/bite-size thin pieces.  
  4. Heat a large, round-bottom pan over high heat with oil, 2 turns of the pan.  Brown the pork in small batches and remove to a plate.
  5. Add more oil if necessary and stir-fry the beans (I also added some red and yellow peppers) and onions next, 3-4 minutes, until browned at edges and tender-crisp. Remove and reserve.
  6. Add garlic, salt and pepper, sherry and reserved vegetables and pork. Remove ginger slices from sauce, add sauce to pan and drizzle with sesame oil.  

Ming Tsai`s Traditional Mandarin Fried Rice

Ingredients

  • Canola oil
  • 3 eggs
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 bunch chopped scallions, green and white separated
  • 1 lapchang, diced (Chinese sausage), can substitute with 4 strips of cooked bacon
  • 8 cups cooked, day-old long grain rice
  • 3 tablespoons thin soy sauce
  • 1/2 teaspoon white pepper
  • Salt to taste

Directions

  1. In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs.Remove the eggs.
  2. In the same wok, coat with oil and stir-fry garlic and ginger.
  3. Add white scallions and lapchang.
  4. Add rice and mix thoroughly.
  5. Add soy sauce, white pepper and scrambled eggs.
  6. Check for seasoning. Serve immediately.