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+--- Thread: Shiraz and Stirfry (/thread-848.html)
- Innkeeper - 03-25-2001
With a wonderful bottle of 1999 McPherson, Shiraz we had to following tonight. Mmmmm good!
SWEET AND SOUR PORK STIRFRY:
1/2 lb Cooked pork in cubes (leftover loin of pork works fine)
1 or 2 Stalks celery, trimmed and sliced crosswise
2 Medium/small onions, sliced
5 Large Crimini mushrooms, sliced (caps only)
6 oz Snow peas, trimmed
2 tbl Light sesame or other oil
Sauce:
1/2 tsp (1 large clove) Crushed garlic
3 tbl Ketchup
1 tsp Soy sauce
3 tbl Chinese or red wine vinegar
2 tbl Sugar or substitute
1/2 C Water
1/2 tbl Cornstarch
Mix sauce ingredients together in sauce pan, starting with water and cornstarch. Stir and slowly bring to a boil. Sauce should be fairly but not very thick. Add meat to wok with one tablespoon of oil. Over medium high heat stir one minute. Add vegetables except snow peas with other tablespoon of oil, stir, cover and cook four minutes. Uncover stir, add snow peas and cook one more minute, stirring. Add sauce and stir all together; it will be soupy. Serve over cooked rice in wide soup bowls, with additional soy sauce on the side.
[This message has been edited by Innkeeper (edited 03-25-2001).]