Krishen’s Stirfly Experiment
Makes 4 servings
Prep time: about 30 minutes, plus time required for marinade (1/2 hour to 4 hours)
Cooking time: about 30 mins
Equipment needed:
-Reasonably large frying pan (the one shown here is 12″), preferably one that you can handily flip the contents with.
-Cutting board
-Knife for chopping
-Pot with lid for cooking rice
Ingredients:
-Baby carrots (one cup worth)
-1 red bell pepper, diced
-Scallions, diced (one cup)
-Two medium onions, diced
-Snow peas (ends chopped off)
-1 pound thin-sliced pork (or your favorite meat/substitute), cut into 2″ strips 1/2″ wide
-1 lime, cut into quarters
-Carribean jerk-papaya marinade (or your favorite marinade)
-1 can condensed tomato soup (305g/10.75 oz)
-Red wine vinegar (I used “Pompeian Red Wine Vinegar with natural garlic flavor”)
-Olive oil, 2 tablespoons
-Basmati rice (no exceptions! Just kidding, regular white works well too)
Recipe:
Add sliced pork and marinade to ziplock bag. Quarter the lime and squeeze into the bag. Place used lime into the bag with the pork. Ensure meat is evenly covered with marinade and that the lime juice is evenly disapated. Zip the lock and place in refrigerator for 1/2 hour to 4 hours (the longer the better).
Start the rice cooking; make as much as you suspect you’ll need (I made three cups, and put the extra in the fridge for later).
Heat frying pan to medium heat; add olive oil. Add carrots as soon as oil is hot (do not allow the oil to sit on the heat by itself: it burns at a much lower temperature than vegetable oil). At this point you can turn the temperature up slightly. Cook, tossing regularly, until carrots have slight burn marks (around 5-8 minutes); add onions. Toss until onions appear slightly charred (around 5 minutes). Add bell pepper, then a few minutes later, the scallions. At this point your fry pan will be getting kind of full, so it’s unlikely you’ll be able to char the peppers, and scallions tend to be pretty delicate, so the less heat they get, the better.
Clear a space in the center of your frying pan; remove limes from the marinade-pork mixture and add entire contents of bag to frying pan. Allow to cook until meat has turned white (5-10 minutes, depending on the size/thickness of the meat and how much direct contact with the pan it gets). Be sure to cut into a slice of meat and make sure it has cooked all the way through. Now the secret. Add the can of tomato soup (and appropriate amount of water) to the pan. Stir. At first, it will appear very runny. This is okay. Turn up the heat slightly again, and allow mixture to boil down. Be mindful that the contents of the pan down stick to the bottom — you’ll want to pay special attention to this as the amount of liquid in the pan reduces. Add several dashes of the red wine vinegar. This should help offset the flavor of the dish, which, at this point, with the carrots, onions, bell peppers and tomato soup is on the sweet side. About three minutes before contents have reduced to your liking, stir in the snow peas and cover for two minutes. And you’re done!
Serve in a bowl over rice with chopsticks and your favorite beer. Enjoy!
Comments
2 responses to “Stirfly”
looks yummm. recipe post please. thanks! :O)
Krishen’s Stirfly Experiment
Makes 4 servings
Prep time: about 30 minutes, plus time required for marinade (1/2 hour to 4 hours)
Cooking time: about 30 mins
Equipment needed:
-Reasonably large frying pan (the one shown here is 12″), preferably one that you can handily flip the contents with.
-Cutting board
-Knife for chopping
-Pot with lid for cooking rice
Ingredients:
-Baby carrots (one cup worth)
-1 red bell pepper, diced
-Scallions, diced (one cup)
-Two medium onions, diced
-Snow peas (ends chopped off)
-1 pound thin-sliced pork (or your favorite meat/substitute), cut into 2″ strips 1/2″ wide
-1 lime, cut into quarters
-Carribean jerk-papaya marinade (or your favorite marinade)
-1 can condensed tomato soup (305g/10.75 oz)
-Red wine vinegar (I used “Pompeian Red Wine Vinegar with natural garlic flavor”)
-Olive oil, 2 tablespoons
-Basmati rice (no exceptions! Just kidding, regular white works well too)
Recipe:
Add sliced pork and marinade to ziplock bag. Quarter the lime and squeeze into the bag. Place used lime into the bag with the pork. Ensure meat is evenly covered with marinade and that the lime juice is evenly disapated. Zip the lock and place in refrigerator for 1/2 hour to 4 hours (the longer the better).
Start the rice cooking; make as much as you suspect you’ll need (I made three cups, and put the extra in the fridge for later).
Heat frying pan to medium heat; add olive oil. Add carrots as soon as oil is hot (do not allow the oil to sit on the heat by itself: it burns at a much lower temperature than vegetable oil). At this point you can turn the temperature up slightly. Cook, tossing regularly, until carrots have slight burn marks (around 5-8 minutes); add onions. Toss until onions appear slightly charred (around 5 minutes). Add bell pepper, then a few minutes later, the scallions. At this point your fry pan will be getting kind of full, so it’s unlikely you’ll be able to char the peppers, and scallions tend to be pretty delicate, so the less heat they get, the better.
Clear a space in the center of your frying pan; remove limes from the marinade-pork mixture and add entire contents of bag to frying pan. Allow to cook until meat has turned white (5-10 minutes, depending on the size/thickness of the meat and how much direct contact with the pan it gets). Be sure to cut into a slice of meat and make sure it has cooked all the way through. Now the secret. Add the can of tomato soup (and appropriate amount of water) to the pan. Stir. At first, it will appear very runny. This is okay. Turn up the heat slightly again, and allow mixture to boil down. Be mindful that the contents of the pan down stick to the bottom — you’ll want to pay special attention to this as the amount of liquid in the pan reduces. Add several dashes of the red wine vinegar. This should help offset the flavor of the dish, which, at this point, with the carrots, onions, bell peppers and tomato soup is on the sweet side. About three minutes before contents have reduced to your liking, stir in the snow peas and cover for two minutes. And you’re done!
Serve in a bowl over rice with chopsticks and your favorite beer. Enjoy!