Thai Garlic Pepper Pork

 

This Easy Thai Garlic Pork Stir Fry is a healthy, easy and delicious dinner the whole family will love. With an easy and flavorful stir fry sauce, pork tenderloin and vegetables, this take out meal is a weeknight dinner.

 

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Parsans Kitchen

Important Cooking Tips:

 

Other proteins that can be used – Chicken, fish or prawns would be amazing!

 

Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.

 

Substitutions:

 

If you don’t have rice vinegar apple cider vinegar or white wine vinegar will work in a pinch.

 

If you don’t have sambal oelek, try chillie garlic sauce, sriracha or a pinch of red pepper flakes.

 

Shaking off excess coating is key for all crunchy fried things, but especially with shallow frying since the extra corn flour doesn’t sink like it does in deep frying, so burnt bits cling to the food. Also, excess corn flour is powdery.

 

Leftovers will keep in the fridge for 3 to 4 days and though the surface is not as crispy, there are still some crispy edges so you still get the eating experience. Having said that, this is of course better freshly made because of the crispy crust. To scale down, tap/hover on Servings and slide down, and use a smaller pan/pot so the smaller amount of sauce doesn’t spread too thin in the pan.

 

Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.

 

Prep: 10 minutes 

Cook: 20 minutes 

Servings: 4 servings

 

Ingredients for Thai Garlic Pork :

 

For the stir fry sauce:

Quarter cup low sodium soy sauce

Quarter cup honey

2 tbsp rice vinegar

1 tsp  sesame oil

1 tbsp grated ginger root

4 garlic cloves minced

1 tsp Sambal Oelek

 

For the Pork Stir Fry:

Half kg. pork tenderloin Cut into bite pieces

Half cup corn starch

1 tsp kosher salt

Half tsp black pepper

2 gm peas

1 red bell pepper thinly sliced

2 tbsp avocado oil

1 tsp sesame seeds optional, for garnish

 

Method:

Whisk together all ingredients for the sauce, set aside.

Toss the pork with the cornstarch, salt and pepper, until fully coated. Set aside.

Heat a sauté pan over medium high heat. Add one tablespoon of oil. Add the bell pepper and peas. Cook, stirring often, until starting to brown and blister, 4-5 minutes. Remove from pan and set aside..

Add the second tablespoon of oil to the pan. You may need to adjust heat as you cook, it should be hot but turn the pan down if the bottom starts to burn while browning pork. Add the pork, but do not overcrowd the pan. Cook in two batches if necessary. Cook pork 3-4 minutes per side, until cooked through.

Add the vegetables back to the pan with the pork. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until everything is fully coated and the sauce has thickened.

Garnish with sesame seeds and serve over rice if desired.

 

Goan Chicken Vindaloo with Vegetables

 This recipe is a spicy, hot, robust curry and a plant based variant of the traditionally made Vindaloo from the Portuguese Goan recipe. This fiery curry is made with chicken, button mushrooms, potatoes, carrots and a vindaloo

paste made from red chillies, spices and herbs. Please like and subscribe my link given below: Video link https://youtu.be/hWTS5OTlx8c Enjoy! Parsans Kitchen

Important Cooking Tips:

You can use mushrooms while making the vindaloo, sauté or fry the mushrooms and set aside. Once you have fried the masala paste well, add water and let it simmer. Then you add the fried mushrooms and potatoes and simmer for a few minutes so that the mushrooms absorbs the flavors of the vindaloo paste.

Use Kashmiri red chilies, but you could use any kind of red chilies or even a combination of red chilies.

The vindaloo can also be made with veggies like aubergines, cauliflower, mix veggies and also tofu and paneer. If using tofu or paneer, then marinate the tofu/paneer with the vindaloo paste for 45 minutes to 1 hour.

You could also use unripe jackfruit that has been steamed or boiled or sautéed to make this vindaloo recipe.

Reduce the number of chillies if you want the vindaloo to be less spicy.

You could add less water for a slightly thicker consistency in the curry.

 

Prep Time: 20 minutes 

Cook Time: 40 minutes 

Total Time: 1 hour 

Course: Main Course

Cuisine: Goan, Portuguese

Servings: 4 persons

 

Ingredients:

 

For the vindaloo masala:

7 to 8 Kashmiri red chilies - deseeded

Half cup hot water - for soaking red chilies

1 tbsp coriander seeds

Half tbsp cumin seeds

4 to 5 cloves

2 cinnamon sticks - each of 1 inch

8 to 10 black peppercorns

1 inch ginger - peeled & roughly chopped

6 to 7 garlic cloves - small to medium sized, peeled & roughly chopped

Half tsp turmeric powder

1.5 tbsp regular vinegar

Half tsp sugar

5 to 6 tbsp water - for grinding or add as required

For vindaloo curry:

500 grams Chicken, legs or boneless chicken cut into bite pieces

200 grams button mushrooms - rinsed and chopped

2 Carrots (Gajjar), diced (optional)

2 Tomatoes diced

1 Onion, diced

4 Dry Red Chillies

5 cloves Garlic

1 inch Ginger

Quarter cup White Wine vinegar

1 tsp Mustard seeds (Rai/ Kadugu)

4 Cloves (Laung)

2 Cardamom (Elaichi) Pods/Seeds

1 tsp Cinnamon Powder (Dalchini)

Half tbsp Whole Black Peppercorns

1 tbsp Cumin seeds (Jeera)

Salt as per taste

Oil as required

 

Method: 

To begin making the Chicken Vindaloo, soak the whole chilies, garlic cloves and ginger in white wine vinegar for about an hour, till the chillies soften. Grind to a paste in a grinder.

 

Smear the chicken pieces with the prepared chilli paste. Cover and marinate in the fridge for about an hour.

 

To make the vindaloo masala, in a small skillet dry roast the spices - cloves, whole cardamom, cinnamon powder, peppercorns, cumin on low heat till fragrant. Turn off the heat, and allow the spices to cool down.  

Once cool, transfer to a mixer jar and grind to a fine powder. 

In a heavy bottom pan, heat oil and sauté mustard seeds.

Add the potato cubes and sliced carrots (optional) till golden. Place then on paper towels and set aside. Add chopped mushrooms, and 1 to 2 chopped green chillies.

Sauté the mushrooms on medium heat. Keep stirring the mushrooms until all the water or liquids in the pan dries up and set aside.

Then in the same pan, add the chopped onions. Sauté till they become translucent and are softened.

At this stage, add the marinated chicken along with all the juices and liquid in the pot.

Fry the chicken until it is well coated in the masala. Add the vindaloo masala and salt, fry further for 2 minutes.

Add the vegetables.

Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick. Garnish with coriander.

 

Serve Goan Chicken Vindaloo with Vegetables along with Whole Wheat Lachha Paratha, roti or Steamed Rice and a salad of your choice for your weekend meal.

Ginger Soya Fish

 

Ginger Soy Fish is a flavorful and healthy dish that is quick and easy to prepare. The fish is marinated in a mixture of ginger, soy sauce, garlic, and sesame oil, which infuses it with a delicious umami flavor. It is then pan-fried until golden and crispy on the outside you can use any white fish fillets for this recipe, such as cod, tilapia, or halibut.

Enjoy! Please like and subscribe my link given below:

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Cooking Tips:

Make sure to pat the fish dry before marinating to ensure a crispy crust.

Best served with steam rice and glazed vegetables. 

Glazed vegetables are a simple side dish made by roasting or sautéing vegetables with a mixture of fat (butter/oil) and sweeteners (honey, maple syrup, or sugar) until tender and caramelized. Common choices include carrots, parsnips, and sweet potatoes, often enhanced with herbs like thyme or rosemary. 

Storage and Serving:

Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.

This dish is best served immediately after cooking to enjoy the crispy texture of the fish.

Garnish with sliced green onions and sesame seeds for added flavor and presentation.

 

Summary:

10: Mins. Prep

10: Mins. Cook

20: Mins total

Serves: 2

Ingredients:

4 Fish Fillets

Quarter cup Soy Sauce

Half tsp Grated Ginger

1 - inch ginger, peel, slice, and cut into thin strips

2 Cloves Garlic, Minced

1 tbsp cornstarch

1 tbsp Sesame Oil or any Cooking Oil

1 tbsp Brown Sugar

2 tbsp Vegetable Oil

1 tbsp chopped spring onion for garnishingHalf tsp roasted sesame seeds for garnishing

Method:

In a shallow dish, whisk together the soy sauce, grated ginger, garlic, oil, cornstarch and brown sugar.

Add the fish fillets to the marinade and turn to coat. Let them marinate for 15-20 minutes.

Heat a large skillet over medium heat roast the sesame seeds lightly and set aside in a bowl.

Add vegetable oil to the same skillet.

Once the oil is fully heated, add the ginger strips and stir-fry until it turns light brown. Remove the ginger from the oil and set aside in a bowl.

Remove the fish from the marinade, allowing any excess marinade to drip off.

Using the ginger-infused oil, pan-fry the fish until both sides turn light to golden brown. Be sure to turn the fish gently with a spatula, tongs, or preferably a pair of long cooking chopsticks. Fish fillets are delicate, so handle them carefully to avoid breaking them while pan-frying.

Add the remaining marinade to the fish. Once the sauce starts to bubble, turn off the heat and dish out the fish with the sauce.

Garnish it with the ginger strips, roasted sesame seeds and chopped spring onions

Serve the fish with steamed rice and glazed vegetables.