Pork Stir Fry with Garlic, Onions, and Chile

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.

Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.

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Ingredients:

Marinade and Pork:
1.1 lbs. pork strips
2 tbsp soy sauce
1 tsp sesame oil
½ tsp salt
1 egg
Corn flour for dredging
Vegetable oil for frying

For Stir fry:
1 small onion, roughly chopped
2 cloves garlic, sliced
1 dried red chile (or to taste)
1 bunch spring onions, sliced
1 small head of broccoli, cut into florets
1 small sweet green pepper/capsicum, roughly chopped
2 tbsp soy sauce
2 tbsp sugar
1 tbsp vegetable oil

Instructions:

Marinate the pork with 2 tbsp of soy sauce, salt and sesame oil. Beat the egg, add it to the pork and mix well. Dredge the pork slices in corn flour and shake off the excess. Deep fry until golden brown. Drain it on kitchen paper and keep it aside.

Heat up a clean wok. Add a tbsp of vegetable oil to it and start by stir frying the broccoli florets and the pepper for a couple of minutes. Add the onions, garlic, chile, and spring onions. Stir fry for one minute. Add the fried pork and stir well. Season with 2 tbsp each of soy sauce and sugar. Stir to coat.

Serve hot with plain steamed or fried rice.

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