…if what they want is GOOD food.

Learning to stir-fry properly has taken me a very long time. In fact, I still have a ways to go. What is seemingly the easiest and quickest way to cook is in fact quite difficult to do well.  We’ve all done it at one point or another: soggy, partially cooked vegetables, under-browned meat with no flavor and heavy, copious amounts of grease. No, stir-frying isn’t as easy as Martin Yan and Rachel Ray might have us believe after all. But if you can remember a few simple rules, you can see results on par with some of the best asian takeout spots in your neighborhood.

Simply put, you need to bring the heat. From the second the first item goes into your pan to last moment before it’s plated, you must have your wok or skillet on the largest burner cranked-up as high as it will go. While this might seem intimidating at first, keep in mind that this intense heat will render the most authentic end-product; it’s the closest we home cooks can get to the insane amount of heat created by a 300,000 BTU wok station at a Chinese restaurant.

This recipe is a great one to get your feet wet with high heat stir-frying. Once your prep work is done, this meal comes together in a matter of minutes. Delicious, crispy pork blends perfectly with the crunch of cashews and a floral hit of mint and basil. Salty fish sauce and the bright tang of lime juice and zest elevate the dish beyond your humdrum takeout order, adding a taste that is both pleasant and unique.

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I love vinegar. In fact, it is the one pantry staple I would have the hardest time living without. Much to my girlfriend’s chagrin, I do my best to sneak it into every dish I can get away with, even those that might not call for the addition. Tangy and lively, vinegar, like lemon, has the ability to brighten up almost any flat-tasting dish. Though it must be used sparingly, I personally think a splash or two of vinegar to complete a dish goes a long way in enhancing flavors. Recently I had a friend over for dinner; while digging through my cupboards, I was able to unearth ten different varieties of vinegar. I have a reputation among my friends as being a bit food obsessed, and my vinegar collection only served to confirm this belief, or so said my friend’s baffled expression.

“Do you actually use all of those?” He asked

Yes, yes in fact I do. From the Spanish sherry variety and asian rice wine to Italy’s famed balsamic, all these vinegars play very specific roles in helping to make the dishes I cook that much more authentic to their place of origin. Today I’m featuring a very simple recipe for the southern table staple, Pepper Vinegar. While it’s a great condiment for almost anything, it’s especially good splashed on pulled pork sandwiches, tacos, eggs, and anything else that needs a little pick-me-up.

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