2nd hand Stir-fry cookbook!!

While I was NOB I didn't do much shopping. I did however get to go to Thrifttown with my sister and her granddaughter. While I was there I picked Sunset Magazine's 1989 edition of their Stir-Fry Cookbook for ninety nine cents American!
Somewhere in Mérida, I managed to find Chinese 5 spice powder. I don't really know why I bought it, it isn't like I can't make my own. Maybe it's the same thrill that a hunter wildlife photographer gets when he sees a rare tiger in his sights viewfinder. I am sure that I justified it somehow. Unfortunately, about the only thing that I know how to make with 5-spice is char sui or Chinese Barbecued Pork. The cookbook that I bought had a recipe for a pork stir-fry with 5 spice, here is my version. I never would have thought to put potatoes in a Chinese dish, but then again Indian cooking uses lots of potatoes, so why not? I really liked the anise taste with the pork and potatoes, who woulda thought it?
While I was thumbing through the book, the photo of Sweet and Sour Carrots caught Husband's eye. Okay, he saw it upside down and exclaimed "what the heck is that?" because it looked like orange muntant shrimp from across the table and upside down. I had carrots so I made it too. It is now my new favorite way to cook carrots.
Speaking of mutant vegetables, the cabbage that I had bought a month ago was still in the crisper drawer. I cut off the ugly parts which left about a pound or so of cabbage that desperately needing eating. Right next to the carrot recipe was one for Spicy Cabbage. It called for Napa cabbage but the last time I saw anything resembling Napa cabbage at the supermarket here, it was in even worse shape than the poor abandoned cabbage that I salvaged from the fridge.
I am really excited, so far I've made 3 really easy and tasty dishes from this cookbook. I am on a roll!

Sweet and Sour Carrots

This is my new favorite way to cook carrots.
serves 4

combine in a small bowl:
1/4 cup vegetable (or chicken) broth
2 tablespoons rice wine vinegar
2 tablespoons sugar
1 tablespoon cornstarch

Heat a wok over high heat;when wok is hot, add 1 tablespoons vegetable oil. When the oil is hot, add 4 medium size carrots (sliced diagonally into 1/4 inch slices) and1 small onion (cut in half then cut crosswise into 1/4 inch slices) stir-fry for 1 minute.
Add an 3 tablespoons water, reduce heat to medium, cover and cook until carrots are cooked but still crisp.
Stir the cornstarch mixture, pour into wok, stir until the sauce thickens.

Spicy Cabbage

Serves 4


In a small bowl combine

• 2 tablespoons rice wine vinegar
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon red pepper flakes

Heat a wok over high heat;when wok is hot, add 3 tablespoons vegetable oil. When the oil is hot, add 1 pound cabbage cut into 2 inch pieces and stir-fry for 2 to 3 minutes until the cabbage begins to wilt. Add the seasoned vinegar and mix well. Serve at room temperature or warm.

Five Spice Pork and Potatoes Stir-fry

This recipe came from Sunset Magazine's Stir fry Cookbook that I bought in Thrifttown for 99c, yup not even a dollar!

Makes 4 servings.


2 tablespoons salad oil
1 pound lean boneless pork, cut into thin strips
2 cloves garlic
1 1/2 cups water
3 large russet potatoes (I used 1 1/2 lbs of papas chambray instead)
The recipe calls for peeling the potatoes and cutting crosswise into 1/2 inch slices. Instead I just scrubbed and washed the small potatoes and sliced them into 1/2 inch slices.
3 tablespoons soy sauce
2 teaspoons sugar
1 1/4 teaspoons Chinese 5-spice powder*
1/3 cup thinly sliced green onions (including the tops) for garnish.



Place a wok over high heat;then the wok is hot, add oil. When the oil is hot, add the pork and garlic. Stir-fry until the pork is browned.
Add the remaining ingredients (except green onions). Bring to a boil; then reduce heat,cover and simmer.
Garnish with green onions.

*or make your own 5-spice powder

1/2 teaspoon of ground ginger
1/4 teaspoon each ground cinnamon and anise seeds
1/8 teaspoon each ground allspice and cloves