Pork "stir-fry" (reciepe + photo)

Already showed a recipe for pork "stir-fry", and today there will be her recipe with photos.

We will cook fried pork according to the "stir-fry" method .

Ingredients:

Pork - 600 grams,
champignons - 300 grams,
large carrots - 1 piece ...
sweet pepper - 1 piece,
onion - 1 piece,
chili - 1 piece,
garlic - 5-6 denticles,
soy sauce - 80 ml,
rice vinegar - 1 tbsp,
corn starch - 1.5 tsp,
vegetable oil for frying (I have a mixture of sunflower and olive) - about 50 ml,
green onions and parsley,
sesame for feeding.

Preparation:

All the ingredients need to be prepared in advance - they will not have time to cut them during cooking. Mix the soy sauce with the vinegar and starch. Cut the champignons into slices. Onions, carrots and sweet peppers cut into long strips.

Pepper chili and half the garlic finely chopped. Fried garlic and fresh garlic, added to a practically prepared dish, works quite differently, that's why we put it in two batches - the first time for flavor, the second for flavor

Punch the parsley, chop the green onion lightly diagonally.

Meat is also cut into thin strips.

The washing fry method consists in the fastest frying of all components separately on high heat. For such dishes, I have a large heavy cast-iron caucasum-wok. In it, I will fry everything.

First fry the meat. In my experience at a time you need to lay no more than 300 gr of meat? so I fry it in two batches.

It is good to warm up a part of the oil in a wok, put meat

Fry until light crust appears. With sufficient heat, this requires no more than 4-5 minutes

To the finished dish was not too fat, I spread all the fried ingredients with a sieve. The oil that drains off is poured into the wok to fry the following ingredients.

In the same way fry the mushrooms, onions, carrots and peppers in turn, pouring oil as necessary.

For roasting vegetables usually take no more than a minute - slightly gilded and need to be pulled out of the oil, otherwise it will become soft and not crunchy inside the prepared dish

When all components are fried, put the chopped garlic and chili pepper into the remaining heated oil

and after a few seconds return to the wok all the vegetables and meat

Mix

Squeeze out the garlic

Pour in the sauce. The dish will be brilliant and even more appetizing

Add greens

Stir and remove from heat. I recommend immediately shifting the prepared dish from the wok, since in very hot dishes it will somehow heat up for a while, and this is superfluous

The garnish is well suited for rice, fucoze, udon noodles or rice noodles. I have rice. We prepare it according to the instructions on the package - we lower it into boiling salted water for 3-4 minutes and turn it over to the colander

We lay out on plates, sprinkle at will white and black sesame, slightly fried in a dry frying pan, and enjoy!

Bon Appetit))