Pork, asparagus and mushrooms stirfry

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Pork, asparagus and mushrooms stirfry

This dish is made with pre-boiled liempo (pork belly), canned asparagus, sliced caps of shiitake mushrooms and sweet peas. While most Chinese-style stirfries use thinly sliced tenderloin or some other tender cut of meat for fast cooking, I found out that I can use other cuts of meat, and cut them in bigger pieces too, without unnecessarily lengthening the cooking time. I pre-boil the meat, cool it, cut it then use it for the stirfry. I know, it isn’t authentic Chinese style cooking. But I find it convenient. Besides, loins don’t have as much flavor and texture as, say, belly cut in bigger pieces. I like to be able to bite into the meat and not just get a hint of meat in my stirfry. The technique is in not overboiling the meat so that it does not disintegrate during stirfrying.

My choice of vegetables for this dish was limited to what I had in the kitchen. Don’t consider my choices as strict requirements. You can always choose other vegetables. Carrots, fresh asparagus, broccoli, other varieties of mushrooms are all good choices for stirfries.

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July 9, 2005  Print This Post   
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