Oh, and sprinkle toasted sesame seeds for a real treat!!įantastic recipe. I have made it with pork, leeks and celery. And I like spicy foods, so I quadrupled the garlic, ginger, and hot pepper flakes. I always double the sauce ingredients in recipes these days, there never seems to be enough. Last night I used steak, asparagus and onion, and pine nuts. You can change the meat, the vegetables, the type of nut and it is still fantastic. I doubled the sauce as suggested by previous cooks and served over noodles tossed with sesame oil.Ībsolutely my go to recipe when I am in the mood to make Chinese food. i served with roasted sweet potato and avocado tomato salad with lime cilantro dressing. i stir fried, added a little water and covered the pot for 2 min and the veggies were just crisp tender, i used hoisin sauce and pignoli nuts. for a change i subbed a vegetable medley of yellow and green squash, red pepper, mushrooms, red onions, and fresh corn kernels cut from the cob before adding. I eyeballed the ginger and garlic and may have been a bit over the recipe. The veggies were broccoli and red pepper. This will definitely be in the regular rotation! I used reduced sodium soy sauce and extra firm tofu in lieu of pork. the ginger and garlic literally were done in 5 seconds so be ready.

Tip: have everything cut up before you start. I've also made this with julienned carrot instead of red pepper with very good results.Įasy to make! Love my new wok! I followed recipe pretty close, just added a few more veggie types like asparagus & mushrooms. I've used roasted unsalted cashews a few times and I like them as much as the salted ones. Textures are great and flavors are just right. I've made this about five times since I found it and have been happy with it every time. Omg sooooo good and yes u need double the sauce Just ok, not as flavorful as other reviewers seemed to believe. I substituted snap peas for the snow peas. It would benefit from a little more heat. Love the fact that this recipe is not a 'sauce' type stir-fry. Three teenage boys in the house and it is a family fav.

Only change is that I double the ginger and garlic. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Stir together sugar and remaining 2 tablespoons soy sauce. Add pork, stirring to coat well, and let stand 10 minutes. You may also see it called “mirepoix”.Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. This mixture of vegetables is called a Creole Trinity. If you want to chop your own vegetables, use an onion, a bell pepper and a couple ribs of celery. I would have preferred more bell peppers. The frozen vegetables I used is mostly onion from the looks of it. There are going to be times that you gotta be quick, quick. I love dirty rice and I don’t have a problem with chopping vegetables. Or, you could add 1 cup or more as a substitute for the sausage.

If you like chicken liver, you can add about ½ cup minced in addition to the pork sausage. I’m not brave enough to work with chicken liver yet. This recipe doesn’t contain chicken liver like you would find in traditional Creole dirty rice. I’ve purposely made this dirty rice as easy as I can so you can have dinner on the table quickly.

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