Asian Stir Fry: Sweet, Hot and Sour Pork and Beef Fillets
This isn't anything like western sweet and sour pork. The light & delicate sauce doesn't dominate. Rather it complements the meat and vegetables . The meats are marinated in Japanese rice vinegar, oil, light Thai soy, and onion for two hours to infuse flavours. Vegetables are kept quite crisp. Button mushrooms feature as an added texture and flavour. The result is a truly splendid combination of traditional Asian and European nuances.
Asian: Hot, Sweet and Sour Pork and Beef Fillets
Satisfies: Two or three (bulk up for four with extra vegetables & meats). I recommend light red wine.
Ingredients:
Bunch of shalotts (chopped to 2 cm length)
Large salad onion (sliced to disks, then quarter each disk & separate layers)
Large capsicum any colour (slice to julienne straws)
Ginger (three grated tablespoonsfull)
Twenty fresh/raw champignon (button) mushrooms
Thai sweet chilli sauce, Japanese rice wine vinegar, Italian light olive oil, Singapore pure sesame oil, Tablespoon tomato paste
Palm sugar (1/3 cup)
Chicken stock cube (dissolve in 1/3 cup water)
150 gm pork fillet (sliced 1/2 cm disks)
150 gm eye fillet (1.5 cm cubes)
Six slices hot European sausage (quartered)
Preparation
Sauce: Mix palm sugar, cup chicken stock, 1 tablespoon crushed garlic, 1 teaspoon sesame oil, 2.5 tablespoons light soy sauce, 4 tablespoons rice wine vinegar, 1.5 tablespoons tomato paste, in a stainless steel saucepan. Stir & simmer over medium heat until sufficiently thick. Put in non metallic bowl, stir in a splodge of sweet chilli sauce, cover, set aside.
Marinade: Mix beef, pork, sausage and onion in a large, flat, non metallic dish. Put in two splodges each of rice vinegar, light soy sauce, light olive oil and a dash of sesame oil. Add one tablespoon crushed garlic. Mix and place in refrigerator for two hours.
Mix vegetables: sliced capsicum, shalotts, champignon-sized fresh mushroom pieces. Set aside.
Flash-cook & serve:
Put wok to highest. Add splash olive oil and mini-splash sesame oil. When oil starts to smoke, swirl it and add mixed vegetables. Toss until burned/braised but not cooked. Take them out. Put meats including marinate into wok and flash cook while tossing. Turn wok to lowest before meat is fully cooked. Put vegetables back in wok. Add sauce and stir/toss through unit wok stops sizzling. Put lid on and wait for reheat. Stir and serve. I like it with rice or angel-hair pasta.
Invented: For dinner 03/05/06