Cajun Pork Stir-Fry

From the kitchen of One Perfect Bite...You don't come across many Cajun dishes that are cooked in a wok. This pork entree is not a fusion dish and, truth be told, the only thing about it that is Asian is the way it is cooked. In anticipation of your question, I'm clueless as to why a wok was chosen to cook the dish when a large frying pan would work just as well. Its Cajun roots are easier to defend. Its flavor is spicy enough to appeal to fire eaters, and if you like heat with your meat, you'll love this dish. In addition to pork and the usual Cajun spices, the stir-fry contains the "Trinity" combination of bell peppers, celery and onions, so, I think you'll agree the dish has definite Cajun credentials. While it is flavorful, I think it lacks the richness normally associated with Louisanna-style cooking. I suspect that can be attributed to its quick cooking. This is a good weeknight meal to serve your family when you are looking for something a little outside the norm. It is quick to prepare, and my only caution regards the amount of hot pepper in the recipe. Do proceed with caution. Here is how the dish is made.

Cajun Pork Stir-Fry...from the kitchen of One Perfect Bite inspired by Land O' Lakes recipes

Ingredients;
Herb Rub
3/4 teaspoon dried oregano leaves
3/4 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 to 1/2 teaspoon ground red pepper
1/2 teaspoon pepper
12 ounces lean boneless pork, cut into thin 2-inch strips
Sauce
1/2 cup chopped fresh parsley
1 (16-ounce) can stewed tomatoes, cut up
1 tablespoon cornstarch
2 tablespoons tomato paste
1/4 teaspoon hot pepper sauce
Vegetables
2 to 3 tablespoons vegetable oil
2 teaspoons finely chopped fresh garlic
3 ribs (1 1/2 cups) celery, cut into thin diagonal slices
1 large onion, cut into thin wedges
1 large green bell pepper, cut into 1-inch pieces
Sausage
1 cup chopped tasso or smoked sausage
Hot cooked rice

Directions:
1)  Combine all herb rub ingredients in small bowl and rub onto pork strips. Cover with plastic food wrap and refrigerate for refrigerate 30 minutes.
2)  Meanwhile, combine all sauce ingredients in small bowl. Set aside.
3)  Heat oil in wok or 12-inch skillet;. When it shimmers add garlic. (Add more oil as needed during stir-frying.) Cook over medium-high heat 30 seconds. Add celery and onion and continue cooking, stirring constantly, for 2-3 minutes or until vegetables are crisp tender. Add green pepper and continue cooking, stirring constantly, for 1 minute. Remove vegetables to a platter. Set aside.
4) Place pork in hot wok. Cook over medium-high heat, stirring constantly, for 5-7 minutes or until meat is browned. Push meat to sides of wok. Stir sauce and pour into center of pan. Cook, stirring constantly, for 1-2 minutes, or until slightly thickened. Return cooked vegetables to wok. Add tasso or smoked sausage, stirring ingredients to coat with sauce. Cook, stirring constantly, for 1-2 minutes or until heated through. Serve over rice. Yield: 4 to 6 servings.

                    

                                     Older Posts

             One Year Ago Today:                                                                 Two Years Ago Today:

              Brown Bag Popcorn                                                    Menu for Week of February 23, 2014   

                 Three Years Ago Today:                                                     Four Years Ago Today: 

             Glazed Sweet and Hot Meatballs                                     Curried Coconut and Avocado Soup