Recipe - Tangy Pork and Celery

This, my friends, is a quick recipe that you will all thank me for because once you taste this stuff, you’re going to be like “WHOA, why is there a PARTY in my mouth and who invited Pork and Celery?!” For some reason I had stocked up on pork loins when I made this dish for the first time (even though I don’t typically like pork) and so, this has been something that I’ve made a few times due to its awesomeness. I've also heard from people who have used this recipe o' mine that chicken is a good alternative as well.

Like most dishes I make, this one came about from having hunger and limited (but delicious) ingredients. Also, I rarely measure my ingredients but these are some fairly good approximations…have fun! Sorry that I don’t have step-by-step pictures this time =[. I forget once in a while...

Step 1: Ingredients (serving size: 2-3 small dinner portions)

• vegetable oil (for pan)
• 1/4 c. onion, diced or sliced
• 1 tsp grated ginger (fresh)
• 1 tsp cornstarch (dissolved in water)
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce (or to taste)
• 1 tbsp garlic powder
• 1 pork loin (large), chunked
• 2 tsp sugar
• 2 tbsp white vinegar
• 3 stalks of celery (or more), sliced
  
  

Step 2: Preparation
Put a pan on the stove on medium heat. Get your onion diced/sliced, pork chunked, ginger grated, and celery sliced! For the pork, after you’ve cut it up into chunks, put it in a bowl with the garlic powder and coat evenly. Mix the soy sauce, vinegar, hoisin sauce, and sugar in a small bowl. Dissolve your cornstarch.

Step 3: Cooking the pork
Put some oil in your now-hot pan and swish it around. Add the onion and ginger first. These should smell DELICIOUS. After the onion has browned a little, you should add the pork and make sure that you cook it quite thoroughly as pork is a meat that needs to be fully cooked!

Step 4: Vegetable and sauce additions
Add your celery and mix it well. Then put in your mixed sauce to coat the whole dish evenly before you add your cornstarch to give it a sticky consistency.

Step 5: Eating
Enjoy over steamed rice! I think it goes especially well with broken jasmine rice (see other post on making broken jasmine rice http://www.muchadoaboutfooding.com/2010/12/technique-making-broken-jasmine-rice.html).

This picture was from another time when I made it and added on some Korean chili sauce on top. It was FANTASTIC too =D