Sunday, November 7, 2010

Stir-fried Pork with Mushrooms and Spicy Sesame Noodles

A few weeks ago I ran across a great cookbook, Ken Hom's Top 100 Stir-Fry Recipes. I really recommend it for some great, fast, flavorful stir-fry recipes. I found this stir-fried pork with mushrooms and it called for fresh basil. Well, I wanted to try it before all my basil in the garden died out for winter. The weatherman has been threatening a freeze every night this week.

The flavors in this dish are fantastic. The only thing I did differently was to add a heaping teaspoon of fresh ginger. I absolutely have to have ginger in my Asian dishes, it's a must for me. I served it with a noodle dish that I've been making for years. If you have been trying to find a great Asian noodle dish, try this one. It comes out perfect every time and is so much better than those take-out places.

Stir-Fried Pork with Mushrooms

Adapted from Ken Hom's Top 100 Stir-Fry Recipes.
1 tablespoon peanut oil
3 tablespoons garlic, coarsely chopped
2 tablespoons red chili, deseeded and finely chopped
8 oz ground pork
2 tablespoons green onions, finely chopped
2 tablespoons light soy sauce
2 teaspoons sugar
3 tablespoons water
a large handful of fresh basil leaves
2 teaspoons sesame oil

For Mushrooms

1 tablespoon peanut oil
2 cups button mushrooms, sliced
1 tablespoon Shaoxing rice wine
salt and pepper, to taste

Heat a wok or large frying pan over high heat and add the peanut oil.

Add the garlic and chilies and stir-fry for 30 seconds and add the pork.

Cook until no longer pink, then add the green onions, soy sauce, sugar and water.

Add the basil and cook for another minute or two. Remove from pan and set aside.

Put back over high heat and add more peanut oil; add the mushrooms.

Stir-fry for a minute and add rice wine, salt and pepper and stir fry for about 5 minutes.

Once cooked down, return the pork mixture to the pan and cook until heated through.

Add a sprinkling of sesame oil just before serving.

Spicy Sesame Noodles

(printable copy)

1 (16 oz) pkg. linguine
6 garlic cloves, minced
4 tablespoons sugar
4 tablespoons canola oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce (rooster sauce)
6 green onions, sliced
1 teaspoon sesame seeds, toasted

Bring a pot of lightly salted water to a boil and add pasta. Cook until al dente, about 7-8 minutes. Drain and return to pot.

Put garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce in a saucepan over medium-high heat. Bring to a boil, stirring until sugar is dissolved.

Pour sauce over linguine and toss to coat. Cook for a few minutes to let pasta absorb the sauce.

Garnish with green onions and sesame seeds.

The next time you're in the mood for Chinese take-out.......make your own at home! It's so easy and SO much tastier!

1 comment:

  1. This sounds great - the addition of the ginger sounds even better! Pretty presentation with the aqua plate and chopsticks!


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