I’m so sorry for this awful, unappetizing photo. It really does not do this meal justice, because this was seriously the best stir-fry I have ever made. It had tons of flavor, and was sweet but not cloying like the take-out day-glo orange stuff. I was just so tired and hungry last night that when dinner was ready I just wanted to eat, so I didn’t take the time to get a better picture. So please overlook this and make this dish!!!
I doubled the meat and soy-cornstarch mixture, and used boneless, skinless chicken thighs.
Sweet-and-Sour Stir Fry
Rick & Lanie’s Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless
For the sauce and marinade:
2 garlic cloves, peeled
1 teaspoon grated fresh ginger
1/4 cup dark brown sugar
1/4 cup rice vinegar
4 tablespoons soy sauce, divided (I used low-sodium)
2 tablespoons ketchup
1 tablespoon cornstarch
For the stir-fry:
8 ounces raw pork tenderloin or boneless, skinless chicken thighs, cut into 1/4-inch slices
2 tablespoons vegetable oil, divided
1 medium red onion, cut into 1/4-inch slices
1 medium red bell pepper, cut into 1/4-inch strips
6 ounces snow peas or sugar snap peas
1/4 head green cabbage, sliced 1/8-inch thick (3 packed cups)
1/2 cup cilantro leaves
Using a garlic press, crush garlic into a small bowl. Add the ginger, sugar, vinegar, 2 tablespoons of the soy sauce and the ketchup.
Combine the cornstarch and the remaining 2 tablespoons soy sauce in a bowl. Add the meat and toss to coat.
Set a wok or very large (12-inch) skillet (non-stick works best) over high heat. When very hot, add 1 tablespoon of the oil. Swirl wok or skillet to coat evenly. Immediately add the sliced onion. Stir with a spatula to coat with oil. Add the bell pepper strips and stir to coat. Add the peas. Cook – stirring with a spatula nearly continuously – until the onion looks a little soft, about 2 minutes from when the onions went in. Add the sliced cabbage. stir continuously until the cabbage begins to wilt, about 2 minutes more. Scrape vegetables from the wok or skillet onto a serving platter. Wipe out with paper towels and set it over high heat again.
When very hot add the remaining 1 tablespoon oil. Swirl wok or skillet to coat evenly. Add the meat and its marinade. Stir with a spatula to coat with oil, then spread out flat in wok. Wait 10 seconds or so, then start slowly turning and stirring meat until browned – about 2 minutes (a little more for chicken).
Immediately add the vegetables and sauce to the pan. Cook – stirring continuously – until sauce boils and vegetables are hot, about 1 minute. Add the cilantro and toss a few more times. Scoop onto a serving plate.