Vietnamese Pork Stirfry with Garlic, Chilies and Lime

vietnamese pork to post

Don’t let the lack of a syrupy sauce fool you….this quick stir-fry is bursting with flavor!    Try it over rice or noodles, wrap it up in lettuce leaves or rice paper, or use as a topping for an Asian salad with fresh greens and cucumbers. I love the pork tenderloin here but you can substitute chicken as well.

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3 tablespoons peanut oil

1 pound pork tenderloin, trimmed then cut into fine strips

4 scallions, chopped

4 garlic cloves, minced

1 1/2 inch piece fresh ginger, peeled and finely chopped

2 red or green chilies, seeded and finely chopped

1/2 cup shelled, unsalted peanuts (note: if you only have salted peanuts, just rinse under water to remove the salt.  Fish sauce is quite salty so salted peanuts might overwhelm the dish)

grated rind and juice of 2 limes

2 tablespoons Asian fish sauce

1/2 cup chopped fresh mint leaves

1/2 cups chopped fresh basil leaves

1/2 cup chopped cilantro leaves

 

Heat a wok or heavy pan and add 2 tablespoons of the oil.  Add the pork and sear over high heat until browned. (do not crowd pan…can do in two batches if necessary)  Remove the meat and juices to plate and set aside.

Wipe the work clean and return to the heat.  Pour in the remaining oil and add the onions garlic, ginger and chilies.   When the aromas begin to rise from the pan, add the peanuts and stir-fry for 1 minute.

Return the meat and its juices back to the wok, then stir in the lime rind and juice, followed by the fish sauce.  Add the fresh herbs and serve.

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Minced Chicken Lettuce Wraps

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A family favorite.  I like the texture of hand minced chicken much better than that of ground chicken.  It’s very quick and easy to do if you have a good sharp knife.  It is important not to overcook chicken breast meat or it will be dry and tough.  My method of letting the minced chicken sit undisturbed in a single layer until almost cooked through will keep it moist and tender….our home cooktops just don’t get hot enough to stir-fry effectively most of the time.
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4 large boneless, skinless chicken breast halves
1 tablespoon soy sauce
2 tablespoons peanut oil
salt
1 can bamboo shoots, diced
1 can water chestnuts, diced
1/2 cup scallions, sliced
3/4 cup celery, diced
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/2  teaspoon red pepper flakes, or more to taste
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame oil
1 tablespoon white sesame seeds
salt and pepper to taste
lettuce leaves for wrapping
Sauce:
1/4 cup Hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Trim chicken of all visible fat and, using a large knife, slice lengthwise and then crosswise to get 1/4 inch minced pieces.  Season with 1 tablespoon soy sauce, a sprinkle of salt and pepper, and set aside.  Heat 2 tablespoons oil in wok or large skillet until very hot.  Sprinkle the oil with a pinch of salt and add 1/2 of the minced chicken and quickly spread it out to cook evenly.  Let cook undisturbed for about 2-3 minutes or until the the chicken is golden brown on the bottom.  Then toss the minced chicken around a for a few seconds (at which point the chicken will be almost cooked through)  then remove to a platter while you repeat with the remaining chicken.  After the last of the chicken has been cooked and set aside, stir fry the bamboo shoots, water chestnuts, scallions and celery for 2 minutes, adding a bit more oil only if necessary.  Return chicken to the pan. Add the oyster sauce, soy sauce, sugar, red pepper flakes, and cornstarch mixture and cook, tossing constantly, until chicken is cooked through and all ingredients are nicely glazed.  Remove from heat and drizzle with sesame oil and sprinkle with sesame seeds.  Taste and season with salt and black pepper if necessary.   Mix sauce ingredients together in small serving bowl.  Arrange serving platter with lettuce leaves, minced chicken and sauce.
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