My Fly Stir-Fry

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic My Fly Stir-Fry to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing My Fly Stir-Fry, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 center cut pork chops, thinly
• sliced
• 1/4 cup mirin (Japanese sweet
• wine)
• 1/4 cup rice vinegar
• 1/2 cup soy sauce
• 1/2 cup mushrooms, sliced
• 1 green bell pepper, sliced
• 1 bunch green onions
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger
• root
• 1 tablespoon sesame oil

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Slice pork as thinly as possible

Step 2: Technique & Execution

Working with partially frozen chops makes this easier

Step 3: Technique & Execution

In a medium bowl, mix pork with mirin, rice vinegar, and soy sauce

Step 4: Technique & Execution

Cover, and let marinate in refrigerator while you prepare the remaining ingredients

Step 5: Technique & Execution

Slice mushrooms, green pepper, green part of green onions, and set aside

Step 6: Technique & Execution

Mince white part of green onions, garlic, and ginger