Table 36 Cigars Valentine's Day Stir FryOk, so perhaps this isn’t the most typically romantic dish, but it is a little sloppy and definitely brings some heat, just like love should be.  Like a lot of the recipes I post, this is just as much about a technique as the individual ingredients.  Make sure you get that Wok nice and hot and cut the veggies to consistent sizes, and you should be set for a quick meal that leaves more time for plenty of other endeavors.


10 oz. Pork Loin, thinly sliced

1 cup Carrots, cut into thick matchsticks

1 cup Snow Peas

1 cup Zuchinni, cut into thick matchsticks

1 can Baby Corn, drained

1 Tblsp. Soy Sauce

Juice of 1 Lemon

2 tsp. Sriracha

2 Tblsp. Rice Wine Vinegar

1/4 cup Olive Oil

1 Tblsp. Sugar

1 Tblsp. Garlic, minced

2 cups Jasmine Rice, Cooked

2 Tblsp. Canola Oil



The prep for this recipe is what will take all the time.  If you do this ahead of time, say when you do the marinade for the pork, the actual cooking process will take less than 10 minutes.

Combine garlic, soy sauce, lemon juice, vinegar, olive oil and Sriracha in a gallon zip lock bag and add the sliced pork.  Marinade for anywhere from 2-24 hours.

Heat a Wok or large skillet to high and add 1 Tblsp. canola oil.  Add the vegetables one at a time to the skillet pausing for one minute with each and seasoning as you go.  Start with the carrots, then the baby corn, then the snow peas, and finally the zuchinni.  Cook for one more minute and remove vegetables.

Add the rest of the Canola oil and the pork, draining the marinade first.  Sear the pork for two minutes; add the vegetables back in; and cook for another minute adding soy sauce or Sriracha to taste.

Serve over rice.

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