Tuesday, April 3, 2018

Squid Cooks: Pork Stir-Fry with Greens

As I wrote in this post, stif-fries are well within my comfort zone.  This recipe from Mark Bittman's How to Cook Everything: The Basics is a nice one.  I think I could do it better a second time, and it would simply be a matter of setting up my ingredients more sensibly as the timing is still quite intuitive.  One has to be more careful with pork than beef in terms of thorough cooking but in small enough pieces, it's still easy.  I think I probably let the garlic brown for too long and that would have been helped if the follow up ingredients had been closer at hand.

The sauce requires the juice of half a lime which was a little much, or should at least have been set off by more soy sauce.  Here, my dear friends, is exactly where my cocktail mixing experience should come in handy.  As discussed in my drink posts, citrus is potent flavoring, easily muscling out everything else, even salt as it turns out.

Overall, the dish was a success, even making good leftovers for the next day's lunch.

10 comments:

  1. Yum. Sweet and sour pork is still an old favorite for me when I go Chinese. This one sounds not as cloyingly sweet and I'm a big fan of limes in drinks or food. Actually grow limes and lemons now. Can't wait to pick them off my own tree.

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    1. My sister lives in southern California. She has a lemon tree. That would be nice...

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  2. The measurement of "half a lime" is a horrible one, just as is "a clove of garlic." You can't get much more imprecise.

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    1. You really should read Consider the Fork.

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  3. For me I love some extra lime or lemon, so I serve them on the side.
    This dinner looks wonderful.

    cheers, parsnip

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    1. I generally prefer that, too. For this recipe, it's clearly meant to be part of the sauce. On the side might have worked better.

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  4. Your meal is inspiring. Chinese tonight?

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  5. Your meal sounds good, though I don't eat pork.

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    1. It would work just as well with chicken or beef, I think.

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