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Pork Stir-Fries

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Cooking

By James Peterson

Published 2007

  • About
Pork is especially well suited to stir-frying because tender cuts are inexpensive and don’t dry out. The best cut for a stir-fry is the tenderloin, which should be cut into narrow 3-inch-long strips. The premise of a stir-fry is to brown the meat quickly-stir-frying is essentially sautéing—and then add flavorings and other ingredients that are also cooked relatively quickly. Sometimes a stir-fry is finished with liquid, such as broth, or with cornstarch mixed with a little broth to thicken the sauce. Stir-fries are easy to improvise with what you have on hand, but certain stir-fry staples, such as snow peas, pineapple, cashews, and tofu, are particularly good additions for texture.

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