Monday, October 8, 2012

Asian Pear and Pork Stirfry

Myrnie, my partner in crime on this blog, brought up a really great point - none of us are getting any MORE free time, and we are quickly losing track of our favorite recipes while we wait for beautiful posts with beautiful pictures to happen.


Before I lose track of this one, here's a recipe to use up the Asian Pears (or pear apples) that are coming into season right now. It's delicious, and a really unexpected addition to your dinner table!

Aunt LoLo's Asian Pear and Pork Stirfry
Serves: 4-6

1/4 pound lean pork (I buy pork chops, trim them, and slice them into 1/4" strips)
3-4 small pear apples, cored and sliced (or 1-2 large)
3 cloves of garlic, minced
2 Tbsp. oil (I use olive oil)
slurry (1 spoon cornstarch, 1 spoon soy sauce, 1 spoon sugar, enough water to total 1/3 cup)
Optional: Rice wine

In a saute pan, combine oil and garlic. Heat over medium heat until fragrant, and add the pork strips. Cook for 1-2 minutes, then add your pears. Cook until the meat is cooked through, and the pears are just starting to soften. Add your slurry, and cook until the sauce bubbles and thickens. Thin down with water, or season with soy sauce to taste. (If using the rice wine, add it to the pan BEFORE the slurry. Cook until the pan is dry again, and then add your slurry. You are just using the wine to deglaze the pan - it's not part of the sauce's liquid.)

Serve over rice.