Thicker is often better with meat cuts you intend to cook whole, like a porterhouse steak or a pork chop. When it comes to stir-fries, however, you can go as thin with the meat as the potential savings are big. And my neighborhood supermarket often sells "thin cut" pieces of beef and pork at a sharp discount. I'll slice these pieces into strips that will cook fast in the wok.
Makes 2 servings
1/2 pound boneless pork chops, trimmed, cut into thin strips
2 tablespoons hoisin sauce
1 teaspoon soy sauce
2 tablespoons vegetable oil
4 cloves garlic, minced
1 piece (1 inch long) ginger root, minced
1 bunch green onions, cut into 1/2-inch lengths
1 red bell pepper, seeded, sliced
1 package (8 ounces) sliced mushrooms
Mix pork, hoisin and soy sauces in a medium bowl. Heat the oil in a wok or large skillet over high heat. Add garlic and ginger; stir-fry 30 seconds. Add pork and sauces; stir-fry until almost cooked through, about 2 minutes. Remove pork from wok with slotted spoon.
Add green onions and bell pepper to the wok; stir-fry until the vegetables begin to soften, about 2 minutes. Remove vegetables from wok; set aside. Add the mushrooms to the wok; stir-fry until the mushrooms are browned, about 5 minutes. Return all ingredients to the pan; simmer 2 minutes.
Substitute boneless chicken breast or steak for the pork. Also, if you like a spicier stir-fry, try adding Chinese chili paste, about 1/4 teaspoon or to taste.