|A terrific find!|
I was truly honored to receive a copy of Nancie McDermott’s newly updated cookbook, 300 Best Stir-Fry Recipes, from her publisher, Robert Rose, for review. Nancie is a professional food writer and cookbook author, who is Southern by birth. She fosters her passion for food and culinary history and traditions by cooking and sharing her creations through her writing. She developed a passion for Asian culinary traditions during her three years as a Peace Corps volunteer in Thailand.
Remarkably, she brings the ancient culinary method of stir-frying into the modern kitchen. Nancie helps us understand stir-frying as a method, that can be used for all kinds of flavor combinations. While this cookbook contains the expected Asian recipes, it also shows how to use a wok to cook a plethora of dishes with flavors from around the world. For example, Green Chile Pork with Hominy, Cilantro, and Lime, and Greek-Style Shrimp with Tomatoes and Lemon.
Although we tabbed about 20 recipes to make, we started with Hoisin Shredded Pork with Gingery Vegetables because I bought a fresh poached Bamboo Shoot when I visited LA’s Koreatown a couple of weeks ago, and we had Hoisin Sauce on-hand. Oddly enough, I forgot to buy Green Onions since we always have them, so I finely diced a Red Onion instead.
|Full of vegetables, pork, and flavor!|
8 oz. boneless pork (such as loin or tenderloin)
1 Tbsp soy sauce
1 Tbsp dry sherry or Shaoxing rice wine
2 tsp cornstarch
1 Tbsp hoisin sauce
1 Tbsp chicken stock or water
1/2 tsp salt or to taste
3/4 cup sliced bamboo shoots (rinsed if using canned)
2 tsp vegetable oil
1 Tbsp chopped garlic
2 tsp chopped fresh gingerroot
1 cup shredded carrots
1/3 cup chopped green onions
1. Slice pork crosswise into thin slices, about 1/4 inch (0.5 cm) thick. Place 2 or 3 slices into a little stack and slice lengthwise into thin little strips
2. In a bowl, combine soy sauce, sherry and cornstarch and stir well into a smooth sauce. Add shredded pork and stir to coat evenly. Set aside for 10 minutes.
3. In a small bowl, combine hoisin sauce, chicken stock and salt ans stir well. Set aside.
4. Place 2 or 3 bamboo shoots into a little stack and carefully slice lengthwise along the grain into thin shreds. Set aside.
5. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and ginger and toss well until fragrant, about 15 seconds.
6. Add pork mixture and spread into a single layer. Cook undisturbed, until edges change color, about 15 seconds. Toss well and add shredded carrots. Cook, tossing occasionally, until carrots are beginning to wilt and pork is no longer pink, about 30 seconds.
7. Add hoisin sauce mixture and bamboo shoots and toss well. Cook tossing occasionally, until pork is cooked through, carrots are tender-crisp and everything is coated with a smooth sauce. Add green onions and toss well. Transfer to a serving plate. Serve hot or warm.
|Poached Bamboo Shoot|
This dish was so delicious and easy to put together. It smelled wonderful while it was cooking, too. John served this over steamed white rice. This was such a great method and flavor combination, that we talked about all kinds of other vegetables that could be added to the mix. We think this recipe would be equally good with shrimp, or chicken. Stir-frying is a perfect method for our busy lives. We are lucky enough to have fresh vegetable available year-round in SoCal, so we’re sure to refer to Nancie’s book often for nutritious weeknight meals.
I highly recommend this book if you’re looking for an easy way to get more vegetables into your diet and cook healthier meals. The directions are easy to follow and the results, delicious! She also offers metric measurements for each recipe. The other thing I really like is that Nancie offers “Tips” for almost every recipe that allows you to customize them to your own preference. For additional information, visit Nancie’s blog.