Thicker is often better with meat cuts you intend to cook whole, like a porterhouse steak or a pork chop.
When it comes to stir-fries, however, you can go as thin with the meat as the potential savings are big. My neighborhood supermarket often sells "thin cut" pieces of beef and pork at a sharp discount. That's OK because I'll slice these pieces into strips that will cook fast in the wok.
Sometimes the meat looks pretty odd, almost like a patchwork of different cuts.
I'm OK with that, too, because I can divide the pieces up into the various segments and slice accordingly.
Start the meal with ready-made frozen pot sticker dumplings from the supermarket.
Simply boil according to manufacturer's directions, drain, season with hot sauce and soy sauce. I also like to follow the entrée with one of those prepared Asian-style salad blends.
Everything is in there: greens, chow mein noodles, dried cherries, dressing. Hoisin, that sweet barbecue-like sauce, can be purchased at many supermarkets and Asian food stores.
Tips
Substitute boneless chicken breast or steak for the pork.
Pre-sliced mushrooms make preparing this dinner even quicker.
Beverage pairing
Try a crisp sauvignon blanc or unoaked chardonnay. Iced tea works too.
Hoisin Pork Stir-Fry
Prep: 15 minutes
Cook: 12 minutes
Makes: 2 servings
If you like a spicier stir-fry, try adding Chinese chili paste, about 1/4 teaspoon or to taste.
1/2 pound boneless pork chops, trimmed, cut into thin strips
2 tablespoons hoisin sauce
1 teaspoon soy sauce
2 tablespoons vegetable oil
4 cloves garlic, minced
1 piece (1-inch long) ginger root, minced
1 bunch green onions, cut into 1/2 -inch lengths
1 red bell pepper, seeded, sliced
1 package (8 ounces) sliced mushrooms
Mix pork, hoisin and soy sauces in a medium bowl. Heat the oil in a wok or large skillet over high heat.
Add garlic and ginger; stir-fry 30 seconds. Add pork and sauces; stir-fry until almost cooked through, about 2 minutes.
Remove pork from wok with slotted spoon.
Add green onions and bell pepper to the wok; stir-fry until the vegetables begin to soften, about 2 minutes. Remove vegetables from wok; set aside.
Add the mushrooms to the wok; stir-fry until the mushrooms are browned, about 5 minutes. Return all ingredients to the pan; simmer 2 minutes.
Nutrition information
Per serving: 398 calories, 55 percent of calories from fat, 25 g fat, 6 g saturated fat, 60 mg cholesterol, 22 g carbohydrates, 25 g protein, 555 mg sodium, 5 g fiber.
