Falcons Logo
The Maltose Falcons are:
1989, 1994, 1996, 1999, 2004, 2007
CALIFORNIA HOMEBREW CLUB OF THE YEAR!

(Presented by Anchor Brewing)
2009 Mayfaire Results!
Join The Falcons Today!
Search Site


Join the
Falcons' Yahoo Group

Our Group Page

Brewing and Tasting Monthly
HWBC
22836 Ventura Blvd.
Woodland Hills, CA


Like What You See? Ready To Brew Your Own Beer?
Join The Falcons Today!

Stop by the next Club Meeting or Shop Brew to taste some great beer. New Beer Testers Always Welcome!
Home » Food » Dinner » Cantonese Pork Stirfry with Asparagus, Chinese Broccoli and Bok Choy
Cantonese Pork Stirfry with Asparagus, Chinese Broccoli and Bok Choy
By Drew Beechum

So Drew woke up on a shop brew morning and decided to whip up a quick stir-fry for the shop crew. Normally, a wok is pretty underwhelming to use on a typical Western stove. But many brewers have access to high powered burners (ala turkey fryers) which make wok cooking a dream. Here all the secret lies in the prep work and a quick hand with a spatula.

Ingredients
Yield: 10 servings
Pork
0.25 cup Rice Wine (Mirin)
0.5 tsp Cornstarch
1.5 lbs Pork Shoulder
Vegetables
1 bunch Aspargus, rinsed, cut on the bias, 1 inch long
1 bunch Chinese Broccoli, rinsed, cut on the bias
1 bunch Shaghai Bok Choy, rinsed, sliced in half
2 Tbsp Vegetable Oil
4 cloves Garlic, minced or pressed
1 Tbsp Ginger, minced
Red Bell Pepper, julienned
Sauce
1 Tbsp Oyster Sauce
1 tsp Chili Garlic Sauce
1 tsp Soy Sauce
1 tsp Black Vinegar

Method

Combine the rice wine and cornstarch in a Ziploc bag.

Cut the pork into inch steaks and cut the steaks into thin matchsticks. Place into the bag and marinate for 10 minutes.

Stir together the sauce ingredients.

Heat 2-3 inches of water in the wok over high heat on the burner. Once boiling, add the greens and boil to tender (about 1 minute). Remove and keep warm.

Clean out the wok and dry by heating to smoking. Add 1 Tbsp of oil and the pork and let it sit for a minute before rapidly stir frying to brown. Remove to a plate.

Add the remaining oil and garlic and ginger. Rapidly stir with a spatula until the ginger is aromatic.

Add the peppers, stir until barely softened. Add the pork and greens and stir for 30 seconds. Add the sauce and stir through till thickened and coating.

Serve with rice and enjoy!


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.