Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [65]
5. Heat a large wok over high heat. Add the peanut oil and heat to 350°F. Add a third of the pork to the oil and fry on all sides until browned, about 4 minutes. Using a slotted spoon, transfer the pork to a paper towel–lined bowl or plate and set aside. Repeat with the remaining pork. Strain the peanut oil through a fine-mesh sieve into a heatproof bowl. (Discard the solids.) Return 2 tablespoons of the strained hot oil to the wok. (Allow the remaining oil to cool, then discard.)
6. Add the green onions, ginger, garlic, and onion to the wok and cook, stirring continuously, for 1 minute. Add the bell pepper and cook for 1 minute. Add the carrot and cook for 1 minute longer. Add the pineapple and stir briefly. Whisk the sauce, then add it to the wok. Just before serving, bring the sauce to a rolling boil and add the pork—you don’t want to add the pork too soon and lose its crispiness. Stir to combine and cook until the pork is warmed through, about 1 minute. Remove the wok from the heat. Transfer the stir-fry to a platter or serve immediately from the wok over steamed rice.
4 servings
SCALLOPS AND SNOW PEAS IN BLACK BEAN GARLIC SAUCE
Whenever you’re sautéing scallops, sear them on one side until a deep, browned crust develops—about 5 minutes. I know it’s hard to resist turning them, but when you add the scallops back to the pan with the vegetables and sauce, they will retain their color for striking visual appeal.
¼ cup fermented black beans (black bean paste)
¼ cup distilled white vinegar
½ cup light brown sugar
½ teaspoon crushed red pepper
1 pound large diver scallops (about 10)
¼ teaspoon freshly ground black pepper
3 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 bunch green onions, cut into
2-inch pieces on the diagonal (about 1 cup)
1 cup red bell pepper strips
4 ounces fresh baby corn, halved crosswise, or drained canned baby corn
4 ounces fresh snow peas, ends trimmed
Steamed rice, for serving
1. In a 2-cup mea sure or other small container, combine the black beans, vinegar, sugar, and crushed red pepper. Set this sauce aside.
2. Pat the scallops dry with a paper towel. Season them with the black pepper.
3. Heat 1 tablespoon of the oil in a large wok over high heat. Add the scallops and cook on one side until well browned and caramelized, 4 to 5 minutes. Turn the scallops over and cook for 1 more minute. Transfer the scallops to a plate and set aside.
4. Add the remaining 2 tablespoons peanut oil to the wok. Add the garlic, ginger, and green onions and cook, stirring continuously, for 1 minute. Add the bell pepper and baby corn and cook, stirring, for 1 minute. Add the snow peas and cook for 30 seconds. Whisk the sauce and add it to the wok. Return the scallops to the pan and toss with the vegetables and sauce until warmed through, about 1 minute longer. Remove the wok from the heat and immediately transfer the scallops and vegetables to a serving platter or serve directly from the wok over steamed rice.
4 servings
10-VEGETABLE STIR-FRY
The keys to a successful stir-fry are using the highest heat and stirring constantly. So crank up that stove! Adding just a few veggies at a time and constantly stirring keeps the temperature of your wok from dropping dramatically and allows the veggies to cook—yes, even the broccoli. In just 10 minutes you’ll have a beautiful mixture of perfectly cooked veggies that make a power-packed vegetarian entree when served over steamed jasmine rice. Eat up, kids!
¼ cup low-sodium soy sauce
¼ cup dry sherry
3 tablespoons canned low-sodium vegetable, chicken, or beef broth
2 tablespoon fermented black beans (black bean paste)
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
1 teaspoon sugar
3 tablespoons peanut or grapeseed oil
1½ tablespoons peeled and minced fresh ginger
1½ tablespoons