May 7, 2010

Pork Stir Fry

Stir-fry is so easy and you can put just about anything you want in it.  I had a few ingredients on hand and decided to throw this together to see what happened.  It turned out really good and made a lot. You can play with this recipe and add your own favorite veggies.  Marinating the meat for at least 15 minutes adds flavor to the dish. You can use shrimp, chicken or beef in the place of pork.   There are so many possibilities.  Enjoy!!

1 lb boneless pork chops, sliced in strips
2 c fresh cabbage, chopped
1 c frozen or fresh asparagus, chopped
2-3 garlic cloves, chopped
1 tsp fresh ginger, peeled and finely chopped
2 tbsp rice wine vinegar
3 tbsp soy sauce

1 tbsp peanut oil
1 tsp dark sesame seed oil
2 c white rice, prepared

In a medium bowl, combine the ginger, rice wine vinegar and 2 tbsp of soy sauce and then add the pork. Set aside to marinate for at least 15 minutes.

Add peanut oil and heat a large skillet or wok over medium-high heat.  Add pork along with the marinade and cook until pork is no longer pink and liquid is gone.  About 5-7 minutes.    Remove pork from pan to a bowl and set aside.  Add cabbage to pan and cook until it starts to soften.  Then add asparagus and garlic, cook until cabbage is cooked down but still has some crunch to it.  Add pork back to pan with veggies and add remaining soy sauce and dark sesame see oil.  Cook until heated through.  Serve over rice.   Makes 4 healthy servings.

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