Tuesday, June 23, 2015

Spicy Pork Stir-Fry

  In my household every cook strives to make a dish for my Dad with just the right amount of spice, and so often the main issue is not enough heat (spice wise), so for this recipe I had my hopes high that it would have the perfect amount of spice.

  When I made this meal my Dad admitted that it had just the right spices to give it the heat he wanted, but beware, if your taste buds are weak and heat tolerance low, you just might faint when you eat the broccoli (that is where lots of the spice likes to cling).

  Spicy Pork Stir-Fry

1 can (about 14 oz.) chicken broth
2 tbsp soy sauce
2 tbsp cornstarch
1 tbsp grated orange peel
1 pork tenderloin ( about 10 oz.)
2 tbsp peanut oil
1 tbsp sesame seeds
2 cloves garlic, minced
2 cups sliced carrots
1 tsp Szechuan seasoning
6 cups cooked rice

Mix together 1 1/2 cups of your chicken broth, soy sauce, cornstarch and orange peel in a medium sized bowl, make sure it is smooth. Cut the pork lengthwise in half then crosswise into thin slices.

  In a large skillet heat 1 tbsp peanut oil, once heated add the pork, sesame seeds and garlic, fry and stir for three minutes or until the pork is just pink in the center, remove from the pan and heat the rest of the peanut oil in the same pan until hot, add the broccoli, carrots, Szechuan seasoning and the rest of the chicken broth. Cook while stirring for 5 minutes or until the vegetables are tender, add the pork and chicken broth and stir well, cook over medium heat until the sauce has thickened. Spoon onto the rice and serve.

  I thought this was delicious and will make it again someday. They say your heat tolerance grows stronger as you age, right?

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