Stir-fried Pork and Vegetables

Tuesday March 15

The pork was scrappy stuff from the freezer, cut into strips and marinated with the usual - 1 part Shaoxing wine to 2 parts soy sauce, sprinkled with a little sugar and a grind or two of white pepper, and a clove of minced garlic in the mix.

While it marinated, the vegetables went into the oiled wok and got stir-fried: first sliced onions, then some minced ginger, sliced celery, chopped bok choy, and finally sliced mushrooms.

Once everyone was tender, they were removed and the wok reheated to high for some meat stirfry action. When the pork was cooked, deglazed with a spoonful of oyster sauce, added the vegetables back, and warmed it all up again. Anointed with some sesame oil, you might think it was something on a real Chinese menu instead of clean-out-the-crisper night.