PORK ADOBO STIR FRY WITH VEGGIES

Left overs make great tasting wok stir fries, why? Leftovers are aged foods, and of course if it's aged too long we foodies call it spoiled! However a day old plate of pork adobo has so much flavors packed into each cubed chunks of pork, it makes an incredible wok stir fry, all you'll need to do is go to a local diner that serves pork adobo, and you don't have to eat it, just take it home and save it for your wok cooking the next evening.

Here's the recipe for 4, and it's just wonderful.

1 tbsp. cooking oil
1 tsp. minced garlic
1 lbs. of cooked pork adobo, saved in the refrigerator, let it sit at room temperature so that it cooks really fast in your wok.
1/2 cup of sliced onions
1/2 cup of sliced bell peppers any color will do
1/2 cup sliced white mushrooms

Sauce:
1/2 cup of shoyu
1 tbsp. sesame oil
1 tsp. sugar

1 cup of chopped chives for garnish

Directions:

1. Over medium high heat, Swirl cooking oil on the bottom and sides of a 14" wok.
2. Add in 1/2 tsp. garlic, cook for a few seconds, then add in 1/2 of the pork adobo, just sear it and heat through and remove. Return wok to heat, bring wok to the initial temperature, add in a little more oil, the rest of the garlic, and the rest of the pork adobo, cook in the same manner and place it on the side with the other cooked half.
3. Add a little more cooking oil to wok, return to heat, and stir fry the veggies until half way cooked, add the mushrooms last. Add in the sauce, cook for a couple of minutes, add in the cooked pork adobo, heat through, plate it. Garnish with chives and serve with rice, fried rice or other salads.

NOTE: Most homes have pretty weak heat for wok cooking, so remember to cook your food in batches so that you'll get a good sear on the veggies and the meats. Chinese chefs have very high BTU wok burners that can stir fry 2 pounds of sliced meat and veggies in less time than doing it in batches. Wok cooking is all about high heat, so you have to adjust the amount of ingredients that goes into your home wok cooking.

Until next time have a great life!

Ron Sambrano

          

© 2014