Saturday, January 15, 2011

Stir-Fry Szechwan-style Pork with Cabbage

Somehow, I managed to break my drop spindle, which ROYALLY pissed me off. I glued it back together, but I don't have high hopes for it being a completely successful fix.

Instead of spinning silk, I went and bought hay and chicken feed. I find this a blessedly easy way to get alfalfa hay -even if it is $15 a bale. We grew alfalfa on the ranch I grew up on, for the cattle's winter feed, and a major portion of my adolescent summers were spent moving the irrigation pipes that watered the alfalfa fields, and then haying -cutting, baling and moving hundreds and hundreds of alfalfa bales, each by hand, from the fields to the barn for winter feeding. Despite the hard work of working in the fields back then, I love the smell of alfalfa hay and the memories associated with it. I took a break between hauling each of the four REALLY BIG BALES into the barn. Spinning and knitting do not keep you in shape for moving hay bales.

During one break, I looked at our now grown chicks we hatched out late last summer. They are happy, peaking in the dirt and finding the few odd bugs and other things that make chickens happy. Some will become replacement layer hens, and some will go into the freezer.

During another break, I watched the lambs.

I love watching sheep and lambs.

And if they don't have anything more interesting to do, like eating grass, their caution will eventually be overcome by their curiosity and they will come to see what you are doing.

And when I was all done, I had some leftover stir-fry for my lunch. This was really good, both at dinner and as leftovers. It's very easy, quick to make, and delicious. I used sliced yellow onions, but green onion cut in 2 inch lengths added towards the end would be good too, and the broccoli can be left out, or a bell pepper added.

Stir-fry Szechwan-style Pork with Cabbage

Cut 1 1/2 lbs (3 large) pork loin steaks into 1/2 inch ribbons or slices
Place in a large Ziploc bag. Add, smoosh together and let all set 30 minutes:
1 1/2 t. cornstarch
1 1/2 t. soy sauce
1/2 t. salt
1/8 t. white pepper
2 garlic cloves, minced

Put on some white rice to cook.

Cut and have ready:
1/4 head cabbage, 1 inch pieces
1/2 onion, sliced
2 celery stalks, sliced
defrost: 1 qt. bag broccoli

Mix in a small bowl:
1 T. cornstarch
2 t. soy sauce
2 T. water

This next step takes only a few minutes, so just before everyone is ready to eat, heat a fry pan or wok on high. When it's HOT, add 1-2 T. vegetable oil and pork. Cook, stirring occasionally until no longer pink. Add vegetables and cook a few more minutes, then add 1-2 t. Sriracha Hot Chili Sauce and 1/4 c. broth or water. When it boils again, add the cornstarch mix from the small bowl, and stir until thickened. Remove from heat, add 2-4 T. minced cilantro leaves (or not), and serve with hot rice and soy sauce. And some (I'm not one of them) like more Sriracha Hot Chili Sauce to add at the table.

1 comment:

  1. Love your photos of the ranch and the animals. So sorry about the drop spindle!