Pork Stir Fry

Steam some brown rice with this if you like.

FIrst, chop your meat & veggies.

1 pkg thin cut, boneless pork chops, trimmed of all fat and cut into tiny strips
2 sm zucchini, sliced into half moons
1/2 onion, chopped
1 can water chestnuts, drained
1 cup snow pea pods
2 cups coleslaw mix (especially helpful if you're skipping rice)
1 red pepper, cut into small strips

Then make the sauce.  You can tweak this and go with what you have.  All amounts are approximate - just taste as you go and do what feels right for you.

2 TB soy sauce
1 TB brown sugar (or white or honey)
2 TB rice venegar (or 1 TB cider or white vinegar)
garlic/ginger - 1 tsp each if you used the stuff in the jar (not dried)
-other stuff you can toss in if you have it handy: a dash of fish sauce, Thai red chili paste or Hoisin sauce.
You could also use the bottled sauces they sell at the store.

In a hot skillet get some canola oil shimmering and brown the meat, in batches if necessary.  Just don't over crowd the pan because you want to get a nice caramelization going and if it's too much meat, it boils and that's just gross.

Once your meat is nicely browned set it aside in a small bowl and start the onions.  Give them about a minute (you may need to add additional oil to the pan) then add in the rest of your veggies.  I sometimes dump it all in but I do think it works better if you do it a bit at a time so you can cook it all evenly. 

Once the vegetables are just barely cooked, toss your meat back in along with the sauce and cook until the moisture is reduced.  If you want a thicker sauce you can mix about a TB of corn starch with COLD water and stir that in.  But watch out - it thickens FAST.

Hope you like it. 

Serve over steamed rice and sprinkle with toasted sesame seeds (if you've got some handy).