Stir-fried Pork and Scallions

I’ve been playing around a lot with Photoshop lately (yes, it’s a real copy), trying to clean up my deficiencies in photography. It’s a great tool but it just makes me feel guilty having not set up the shot right to begin with (AND extra effort. I get lazy, I’d rather do it right the first time, hehe). But still, it’s really awesome how you can do this nowadays. I’m finally getting around to trying to improve my photography (and this helps me cover up that my lighting stinks, more on this another time). Baby steps.

July 4th is just around the corner and for the first time in a few years, I’ll actually be in town (That means Chowderfest!). There’s all kinds of things that go on in Boston July 4th weekend, it’s a great time to visit the town. Historical tours, demonstrations, parades, and the famous concert on the Esplanande (sp?) given by the Boston Pops (1812 Overture with cannons, can’t go wrong with that). And the open secret is that the best time to go is for the dress rehearsal. You get the whole concert minus the crowds. On July 4th, it gets BUSY. Last time I went, it took 2 hours to get home but well worth it. Great time for a picnic too =P

Stir-fried Pork and Scallions

Time: 20-30 minutes
Serves : 3-4 with rice and vegetables

Adapted from Grace Young’s Breath of a Wok

Ingredients:
– 1 to 1.5lb Pork Butt, sliced
– 1 1/2 tsp ShaoHsing Rice wine
– 2 tsp light soy sauce
– dash of fish sauce
– 2 tsp Corn Starch
– 1 1/2 tsp sesame oil
– 1/2 tsp white pepper
– 3 thin slices of ginger
– 6 stalks scallions, sliced into 1 inch pieces
– 1/2 tsp salt
– 1/2 tsp sugar

Method:
1. Mix together the ShaoHsing rice wine, soy sauce, sesame oil, corn starch, fish sauce, and pepper. Marinate pork for at least 10-15 minutes.
2. Heat a wok or frying pan over high heat. Once the pan is hot (water boiling off a split-second after touching the pan), add 1 tbsp oil and the pork. Stir fry for about 1-2 minutes.
3. Add the scallions, salt and sugar. Stir fry until the pork is done. Serve with rice