ARF/5-A-Day Tuesdays #5: So Much for That Bottle
I found a teeny bottle of chile oil in my oil and vinegar cupboard the other day. Can't really remember where I got it -- and that should frighten us all, friends, because I've only been here since June. (Although in that time, I've now managed to acquire THREE boxes of cornstarch. How? Why? I barely use the stuff. I blame the cats.)
So anyway, when a cupboard gives you chile oil, I say make fake stir-fry. Fake because, well, let's not fool ourselves. This is not authentic. (If you are interested in seeing how to cook authentic Asian cuisine, I highly recommend Tigers & Strawberries.) But it's quick, and tasty, and it used all my chile oil. And I do so love to use up bottles of this and that. Doesn't it make you feel virtuous and thrifty?
Even when you don't know where the bottles came from.
Adapted from the Weight Watchers website
2-3 tsp. chile oil
1 lb. pork stir-fry meat, in bite-sized pieces
5 med. garlic cloves, minced
1 T. minced ginger root
2-3 tsp. crushed red pepper
2 tsp. cornstarch, mixed with 0.25 c. water
1 lb. package frozen stir-fry vegetables -- broccoli, water chestnuts, carrots, red bell pepper, etc.
3 T. soy sauce
1 tsp. unseasoned rice vinegar
1.5 tsp. orange-ginger marmalade
In a large skillet (or wok, should you have one, which I do not, alas, alack-a-day), heat 1 tsp. chile oil. Add pork and cook, stirring frequently, until it browns and is just cooked through. Remove the meat to a plate.
Add the rest of the oil, then add the garlic, ginger, and red pepper. Cook, stirring constantly, and being careful not to let the mixture burn, until the garlic is golden and everything's fragrant.
Add the vegetables and cook, still stirring frequently, until they heat through. (They may steam quite a bit in a sort of dry-ice fog way. This is kind of fun.) Add the soy sauce, vinegar, and marmalade and stir well; pour in the cornstarch/water mixture and bring to a boil.
Return the meat to the skillet and stir everything together. Serve over rice, if you like.
* Without rice, this comes in at 5 Weight Watchers Points per serving.
* I added two extra cups of broccoli, because I wanted to boost the veggie quotient.
* I also added a shake or two of sesame oil for more flavor.
This is my entry for Sweetnicks' ARF/5-a-Day Tuesdays!