Tuesday, April 19, 2011

Pork Stir Fry

A staple at our house. 

1 pkg boneless/thin-cut Pork Loin Chops

2-3 small zucchini, cut into half-moons
1 each red & yellow pepper, cut into small strips
1/2 red onion, sliced into half-moons

1 tsp crushed garlic (2-3 cloves minced)
1 tsp crushed ginger
2 TB soy sauce
2 TB brown sugar
a few drops Asian Fish Sauce (don't spill it on anything - stinks like you would NOT believe!)
2 tsp rice vinegar

Cooked rice for serving.

In a large skillet, heat 2 TB Peanut Oil until shimmering & hot.  Add the pork and saute for about 2-3 minutes (until all pink is gone).  You can do this in a couple of batches if needed.  You don't want to crowd the pan because it will cool down and you'll wind up boiling the meat.  Gross.  When the meat is just done (and it doesn't have to be totally done - it's going back in the pan), pull it out and set aside.

Reheat the pan and add a bit more oil if needed.  Add the onion, cook for 1 min then add the peppers and cook one more minute and then add the zucchini.  Saute another 3-4 min (depending on how big you cut it, maybe a minute or so longer).  Add back in the pork and get everything hot then pour in the sauce mix.  Cook about 2 min then add the thickener if desired.  It will come together really fast so just pull it off the heat and serve over rice. 

** Put about 1 tsp corn starch into 1 tsp cold water and use to thicken at the end - if desired **

We serve this alongside some sriracha (rooster sauce) and sprinkle it with toasted sesame seeds.

The color is off on my Blackberry so I may need to figure out a new way to take my photos... but here you go:

1 comment:

  1. Thank you so much for letting us know this Pork Stir Fry, I know this recipe was good so I will try to cook it on my Birthday. And I hope my kids will like it.