This plum pork is not the meal for those who dislike fruit with meat. For those of you with such hard dining rules, I challenge you with pork roasted with apples, chicken cooked with cherries, beef and apricots plus this evening's plum sauced one pot stir fry.
The kids have always enjoyed this meal, and I like that it incorporates the vegetables with minimal starch so the kids - generally - eat a more balanced meal. I also like the evolution of my kids from "rice on the side, please" to understanding that rice serves as a way to get more sauce to your mouth.
· 1 pound boneless, skinless chicken breasts cut into uniformly thin strips
· 2 tablespoons corn starch
· 1 teaspoon fresh ground black pepper
· 1 pound green beans, blanched (or asparagus, bok choy, broccoli rabe)
· 1 white onion, peeled and very thinly sliced
· 3 cloves garlic, peeled and minced
· 1-inch piece of fresh ginger, minced
· ½ cup jarred plum sauce
· 2 tablespoons soy sauce
· 2 tablespoons rice wine
· 1 teaspoon dark sesame oil
· Peanut oil for stir-frying (or a neutral vegetable oil)
Ø Toss the sliced chicken with the corn starch and black pepper, set aside.
Ø Blanch and drain your green vegetables, set aside
Ø Mix the plum sauce, soy sauce, rice wine and sesame oil, set aside.
Ø Heat a wok until very hot, add 1 tablespoon peanut oil. Add the onions, garlic and ginger. Stir fry until the onion begins to soften. Remove from wok, set aside.
Ø Heat another tablespoon of peanut oil in the wok. Stir fry the chicken in batches until browned on all sides. Remove from wok as you work, set aside.
Ø Return the chicken to the wok with any accumulated juices. Add the green vegetables and stir fry two minutes. Add the onion mixture and stir fry two minutes. Pour the sauce over the chicken/vegetables and stir fry another two minutes. Serve hot over white rice.