A lot of spice and everything else that’s nice is what makes this Asian pork with bok choy and mint sing. The spice part gets its heat from a serrano pepper and a good amount of sambal oelek, my favorite asian chili sauce, made with hot red chile peppers, salt and vinegar. Hailing from Indonesia, sambal oelek doesn’t seem to have as much sugar as Sriracha, and it isn’t as overpowering. Created by pounding with mortar and pestle — the oelek — it is a more complex chili sauce, and lets the other elements play a part in the overall symphony of this spicy, savory, interesting stir fry.
Asian Pork with Bok Choy and Mint Recipe
1 lb boneless pork loin chops, cut into 2 inch strips
1 egg, separated, yolk reserved for another use
1 tsp salt
2 T sesame oil
2 large shallots, thinly sliced
1 inch knob ginger, peeled, minced into about one tablespoon
1 serrano pepper, halved, seeded, thinly sliced
One baby bok choy, stalks separated, sliced into 1/2 inch pieces
2 T sambal oelek
2 T fish sauce
2 tsp mirin (rice wine)
1/2 package Pad Thai noodles, cooked according to package directions, rinsed
chopped peanuts
1/3 cup mint leaves, sliced into thin strips (chiffonade)
The pairing of these two ingredients, sambal oelek, a spicy, yet subtle hot sauce with hints of vinegar, and peppery fresh mint, is what makes this dish special as it plays with your tongue. Tantalizing? You bet! It’ll be a favorite.
To prepare:
Place egg white in medium bowl with salt. Stir to combine. Add pork strips and coat thoroughly. Let marinate for 15 minutes.
Note: this process is called “velveting.” It coats the meat with egg so when the protein is stir-fried, it retains its composition, and doesn’t bleed all over the vegetables. It also helps retain moisture.
Prepare noodles according to package directions. Rinse with cold water and set aside.
Combine sambal oelek, fish sauce, and mirin in small bowl.
Heat oil in wok or large skillet over medium high heat. Add pork and stir fry, tossing frequently, until no longer pink. Remove pork to clean bowl.
Add more oil to skillet if needed. Stir fry shallot and ginger for one minute, tossing frequently.
Add bok choy and serrano pepper and stir fry until crisp tender.
Return pork to skillet and toss to combine. Add sambal oelek mixture and toss, incorporating all elements of dish. Continuing cooking until pork is no longer pink, about 2-3 minutes.
To serve: swirl Pad Thai noodles on two plates. Top with pork mixture and accessorize with mint strips and chopped peanuts.
Asian Pork with Bok Choy and Mint is quick to prepare, and full of tantalizing flavor.
White wines are interesting and versatile with food, but often go unnoticed, Stephanie Davis points out. Her wine education company, Winacea, exists for questions such as this. Davis excels at finding unique wines at all price points, and loves expanding consumer knowledge. For example, she recommended this Trivento Reserve Torrontés, an Argentinian white with perfume-like aromatics. Bring it together with the spicy symphony in this dish, and she thinks a pleasurable gastronomic experience awaits you! Priced at $12/bottle.
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Award-winning author Emily Kemme writes about human nature, because living brings its own humor, angst and heroism. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou where she hopes you’ll find illumination of the everyday in a way that highlights its brilliance. Vodka and recipes optional.
