While flipping through my trusty red (err… pink) checkered cookbook I found a recipe for Oriental Cashew Asparagus. The recipe looked good, but had a few problems: Nick’s allergic to cashews, so those had to go, I hate cooking vegetables in butter, and I don’t actually have a steamer basket. That being said, I liked the idea of using asparagus in a stir fry type meal. I also substituted green bell peppers for red at the last minute based on the selection (or lack thereof) at the store this weekend…
The store did happen to have a great sale on hoisin sauce, so I had picked some up and was waiting to use it. Put everything together, and voila, dinner is served. I just made some basic white rice to go alongside.
In retrospect, this meal doesn’t have a lot of heat to it, so next time I’d add some red pepper or cayenne.
Hoisin Pork Stir Fry
- 1.5 pounds thin cut pork chops, cut into 1/2″ strips
- salt and pepper, to taste
- 1 red onion, sliced
- 2 green bell peppers, sliced
- 1 bunch asparagus, trimmed and cut into 1″ pieces
- 10 oz button mushrooms, cut in half
- 1 cup white wine
- 4 oz hoisin sauce
- 1 tbsp sesame oil
Start off by seasoning and cooking the pork in a Dutch oven or large skillet until it’s browned on all sides and no longer pink. The thin cut pork chops will cook very quickly, so keep an eye on them and don’t leave them in too long. Transfer to a bowl and keep warm.
Start cooking the onion and when it begins to brown add the peppers. When the veggies are just becoming soft, deglaze the pan using the wine and make sure to scrape up all the brown bits from the bottom. Toss in the asparagus and mushrooms and bring the wine to a simmer. Cover the pan and allow the liquid to reduce and the veggies to cook through.
Once the the wine is reduced by about half, add the hoisin sauce and combine thoroughly. Finish the dish off with a dash of sesame oil and serve over rice.