Today I will be trying Northern Chinese Pork from Jeff Smith's "The Frugal Gourmet." I will be modifying the recipe according to what I have in my pantry.

Northern Chinese Pork

- 2 pork steaks

- 2 tablespoons light soy sauce

- 1 tablespoon dry sherry

- 1/2 teaspoon FRESH grated ginger

- 1 yellow onion

- 2 stalks celery

-2 carrots

- peanut oil

- 2 clove garlic

- hot pepper/chili sauce

- 1 tablespoon cornstarch dissolved in 6 tablespoons chicken broth



Debone and but pork into small cubes. Marinate in soy sauce, sherry, and ginger. In meantime, peel and chop the onion, chop up celery, and cut carrots into coarse pieces.



Fry the pork in peanut oil and garlic for ~5-6 minutes. Remove meat from pan. Add vegetables and peanut oil. Stir-fry until the vegetables are barely cooked and still crisp. Add pork. Add pinch of salt, minced garlic, and pepper sauce to taste. Thicken with dissolved cornstarch.



Tyler's Improv Chinese Pork

I did not have carrots, yellow onion, soy sauce, or sherry. I did have brussel sprouts, curly kale, orange bell pepper, red onion, cauliflower, and Bragg's liquid Aminos (soy sauce alternative). I marinated the cubed pork in a gallon plastic bag with ~4 tablespoons of Bragg's and ~1 1/2 teaspoons of grated ginger. I also used the vegetables I had and cut them up as pictured. I also love garlic so I doubled the amount of garlic used . For the spicy chili sauce I used sriracha.



Marinating pork. I marinated for around an hour.

I then heated up peanut oil, medium-high, in my wok and added the garlic and pork to fry. This picture shows what the pork looked like after I cooked it for ~ 7 minutes.



After cooking the pork I removed it from the pan. Then I added peanut oil, brussel sprout, and cauliflower to the pan. I stir fried them for a few minutes until they started to brown. I then added the rest of my veggies and stir fried until cooked but crisp.



Red onion, kale, yellow bell peppers, and garlic added.