Catch up-part one of "Planet of the Pulled Pork Recipes"

"What do you mean the auto scheduler didn't upload the posts?!"

Alright, so I've been busy, which happens, but it is frustrating when you auto-set technology to post something on a particular date and it doesn't do it.

Damn you technology! You destroyed us all!


So I also might have been watching far too many old movies, like Planet of the Apes in the last few days, but its part of the deal with being so busy you get home far too late in the evening.

Well in matters of Pork and Love, I decide to scrap my entire witty previous post and give you the recipes which they were supposed to give you on Monday, Wens, and Friday. It isn't that I'm ashamed of the posts, but they are late and my witty humor is best served fresh and not suffering under the glaring red heat lamp of doom.

Pulled Pork Stir Fry

Tools:
Wok
Spatula
Cutting Board
Knife
Measuring cups
Small mixing bowl
Serving Bowl

Ingredients:
1 cup pulled pork (see previous recipe)
1 cup sliced onion
1 cup sliced green bell pepper
1 cup bean sprouts
1/4th cup soy sauce
1/4th cup of water
1 tablespoon red chili flakes
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 tablespoon black pepper
Veggie or Peanut Oil

Serve with:
White Rice
-or-
Lo Mein noodles

The key to every good stir fry is speed. From the second you start to being done less than five minutes later, cooking a good stir fry is about speed and efficiency. This means you have to have everything pre-cut and ready to add to the hot wok asap, you can't waste time cutting while you should be cooking.

Tip: (make your noodles or rice as well, you want to eat stir fry as soon as your done cooking it)

The first thing to do is prep all of your veggies and meat, I tend to put them onto a large plate that I can easily slide them one by one into the wok as I cook. After your meat and veggies are ready, combine the soy sauce, garlic, ginger, red pepper flakes, water, and black pepper into the small mixing bowl.

Alright, now we are at the speed game of cooking. Put the wok onto the stove, and crank that heat to the highest it'll go. While the pan starts to get warm, add in enough oil to coat the bottom and sides of the pan. Remember if you don't have a layer of oil between the metal of the wok and the food, the food will stick and be a pain to remove. As soon as the pan feels insanely hot, but before the oil is smoking (if it smokes, take the wok off the heat and let it cool off before cleaning the pan, burned oil tastes horrible!) drop in the onion, count to five while stirring the wok the entire time with the spatula, add in the green bell pepper, count to ten while stirring madly, add in the pork, count to twenty while stirring like a fiend, and finally add in the sprouts.

Cook on high heat, stirring like a mad person with a spatula for the next minute, and then pour in the sauce. Turn off the heat and stir the mixture into the veggies and meat as the water boils off from the residual heat of the wok.

Serve immediately on your rice or noodles.

Bien Camino!