{"id":54085,"date":"2024-07-24T21:13:04","date_gmt":"2024-07-24T21:13:04","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=54085"},"modified":"2024-07-24T21:13:04","modified_gmt":"2024-07-24T21:13:04","slug":"whip-flop-glop-pork","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/07\/24\/whip-flop-glop-pork\/","title":{"rendered":"Whip-Flop-Glop (Pork)"},"content":{"rendered":"<h3 style=\"text-align: center;\">with Onion, Carrots, and Broccoli<\/h3>\n<h4 style=\"text-align: center;\">Yield: 4 Servings<\/h4>\n<h6 style=\"text-align: center;\">Scott Nowell<\/h6>\n<p>A quick Pork Stir-Fry with Fresh Vegetables.\u00a0 This version uses a technique called &#8220;velveting&#8221; on the pork.\u00a0 The pork is coated with a mixture of corn starch, egg white and oil and set aside for a bit before cooking.\u00a0 This can form a bit of crust on the pork as it cooks that absorbs and holds the sauce.<\/p>\n<ul>\n<li><strong><span class=\"&quot;sect-ingredient-name\">For Pork:<\/span><\/strong><\/li>\n<li><span class=\"quantity\">8-12<\/span><span class=\"ingredient-name\">oz boneless pork cutlets, sliced thin, and cut into matchsticks.<\/span><\/li>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">heaping TBS corn starch<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">pinch white pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">egg white<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp soy sauce<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">TBS oil<\/span><\/li>\n<li><strong><span class=\"&quot;sect-ingredient-name\">Vegetables:<\/span><\/strong><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">onion, julienned<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">medium carrots, sliced thin on diagonal<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">small to medium bunch broccoli, cut into florets and stem thinly sliced on diagonal<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">heaping tsp garlic, minced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">heaping tsp ginger, minced<\/span><\/li>\n<li><strong><span class=\"&quot;sect-ingredient-name\">Sauce:<\/span><\/strong><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup chicken stock<\/span><\/li>\n<li><span class=\"quantity\">2-3<\/span><span class=\"ingredient-name\">TBS hoisin sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS oyster sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS corn starch mixed with 2 TBS water for slurry<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS oil<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">scallions chopped to \u00bc inch rings (optional)<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nVelvet Pork:<\/strong><br \/>\nAdd <strong>pork<\/strong> to a medium bowl. Sprinkle on <strong>corn starch, white pepper.<\/strong> Add <strong>egg white<\/strong> and mix well. Add <strong>oil<\/strong> and mix. Set aside<\/p>\n<p><strong>Premix Sauce: <\/strong><br \/>\nMix <strong>sauce<\/strong> ingredients and set aside.<\/p>\n<p><strong>Make Slurry:<\/strong><br \/>\nMix <strong>slurry<\/strong> and set aside.<\/p>\n<p><strong>Blanch Broccoli<\/strong><br \/>\nIn a 6 qt pot add <strong>broccoli<\/strong> to <strong>salted<\/strong> boiling <strong>water<\/strong> blanch for 2 minutes. Drain and cool in <strong>ice water.<\/strong><\/p>\n<p><strong>Stir Fry Pork:<\/strong><br \/>\nHeat 2 TBS <strong>oil<\/strong> in a wok or large frying pan until very hot. Add <strong>pork<\/strong> and stir-fry until cooked through, separating the pieces as it cooks. Remove pork to bowl. Leave any <strong>oil<\/strong> in pan.<\/p>\n<p><strong>Stir Fry Vegetables:<\/strong><br \/>\nIf needed add another TBS <strong>oil<\/strong> to wok. Add <strong>onion<\/strong> and <strong>carrots<\/strong> to wok. Stir fry for 2 minutes. Add \u00bd cup <strong>water<\/strong> to wok and cover. Cook for 2 minutes. Remove cover stir fry until tender. Add <strong>blanched broccoli, garlic<\/strong> and <strong>ginger<\/strong> and stir fry for a minute.<\/p>\n<p><strong>Sauce:<\/strong><br \/>\nAdd <strong>sauce<\/strong> mixture to wok, bring to a boil. Add <strong>slurry<\/strong> and mix to desired consistency.<br \/>\nReturn <strong>pork<\/strong> to wok and stir to coat.<br \/>\nAdjust seasoning. Add optional <strong>scallions.<\/strong><br \/>\nServe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>with Onion, Carrots, and Broccoli Yield: 4 Servings Scott Nowell A quick Pork Stir-Fry with Fresh Vegetables.\u00a0 This version uses a technique called &#8220;velveting&#8221; on the pork.\u00a0 The pork is coated with a mixture of corn starch, egg white and oil and set aside for a bit before cooking.\u00a0 This can form a bit of crust on the pork as it cooks that absorbs and holds the sauce. For Pork: 8-12oz boneless pork cutlets, sliced thin, and cut into matchsticks&#8230;.<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/07\/24\/whip-flop-glop-pork\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3069,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3,12],"tags":[57,68,163,314],"class_list":["post-54085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-pork","tag-broccoli","tag-carrots","tag-onion","tag-pork-cutlets"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/04\/PorkFlopGlop-scaled.jpg?fit=2560%2C1912&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54085","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=54085"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54085\/revisions"}],"predecessor-version":[{"id":54087,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/54085\/revisions\/54087"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/3069"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=54085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=54085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=54085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}