• 1 Package Pork Strips
  • 1 Red Bell Pepper
  • 1 Onion
  • 15 Sliced Mushrooms
  • 1 Can of Baby Corn
  • 20 Brocolli Florets
  • 4 Tbspn Sherry
  • 4 Tbspn Soy
  • 1 Cup Chicken Stock
  • 1 Package Bean Sprouts
  • 5 Tbspn Hot Water
  • 2 Tbspn Corn Starch

Stir fry is probably one of the easiest good meals anyone can make. I know a lot of single guys and girls on their own for the first time who basically are zen-masters of the stir fry but really have enough cooking skill to make boiling water and making toast a challenge.  So if it’s so easy why are you making it on a cooking site you might be asking? Fuck you, that’s why! In all seriousness though I wanted to take something people would be familiar and comfortable with cooking enough to try a slight variation on it. Look at this stir fry as a gateway drug to the crazy world of cooking!

Stir Fry the term has only been in the english world since world war 2 when the book  How to Cook and Eat in Chinese was written by Buwei and Yuen Ren. They were language instructors for the US Military and often cooked meals for the other instructors and were asked to write down their techniques so others could do the same at home. Stir frying was the closest english equivalent terms I guess, and real stir frying actually has two methods though we mostly use only one in cracker society (lol). The Chao technique is where you have a fairly high temperature wok and you toss a small amount of oil in and stir fry things quickly. It’s very similar to sauteing.

The Bao technique requires a literally red hot wok where everything is added at once, or in close succession and is basically impossible on todays electric stoves, though possible on oil or gas stoves I suppose.

This of course is the Chao technique!


1) Start cooking some white rice now so it’s ready when you’re done. You don’t want to be waiting on rice like a chump. Also slice up your pepper, corn, onion (in wedges not small pieces) and your broccoli florets. Ideally you want everything roughly the same size so it cooks evenly.

2) Heat your work or deep pot at near max temperature on the stove, and throw in some cooking oil and your pork bits cut up small. You want small bits because they have to cook through quickly.

3) When you feel like the pork bits are about 90% done throw some soy sauce on them about 2 Tablespoons and cook them another 3 minutes.

4) Throw in all your veggies EXCEPT the bean sprouts, and toss 2 more tablespoons of soy sauce on top of them. Stir continuously about 5 minutes.

5) After five minutes or when the broccoli is just starting to soften up toss in your Cooking Sherry and give it two minutes to let the alcohol burn off.

6) Add in the chicken stock (sodium free is ok) and shake some pepper over it too. Keep stirring and let it boil down a bit about 5 more minutes.

7) Now quickly add in your bean sprouts and stir it around for two more minutes. While this is happening mix your corn starch in the hot water.

8) Pour in the corn starch mixture in thirds. So one third, stir a minute, second, stir a minute, third, stir a minute. This should give you a nice thick stir fry sauce.

9) Scoop some over your room temperature white rice and enjoy! By the way don’t stick your chopsticks standing up in your rice. That calls spirits for an offering, unless that’s your kind of thing!


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