Thursday, July 12, 2007

We'll call it pork stir fry

So I'm not really sure if this would techinically qualify as stir-fry. I'm not sure what the rules are for that. But this was pretty darn good! I just kind of made it up on a whim and I was very happy with the results. And guess what vegetable this recipe features, if you guessed ZUCCHINI, you're right!

1/2 cup low sodium soy sauce
1/4 cup red wine vinegar
1 tbsp olive oil
3 cloves fresh crushed garlic
1 tsp red pepper flakes
1/2 tsp ginger
1 tsp ground mustard
A shake of dry onion flakes

I just used the veggies that I had, zucchini, orange bell pepper, yellow bell pepper, red onion, and mushrooms. I also had some pork chops in the fridge so I cubed those too. I put everything in a big gallon ziploc and poured the marinade in. I let is soak for about 30 minutes. First I toasted my rice (see below) in the wok with some butter. After I removed the rice I added another tbsp of butter. To the butter I added just a tiny bit of cornstarch to help thicken things up later. Then I just drop all the veggies and meat in the wok. I pushed all the veggies towards the outer edges of the wok and let the pork cook over the direct heat first. Then I just tossed everything around and let simmer for about 10 minutes.

I also served this with brown rice. To make the rice I first toasted the rice in my wok some butter. Then I cooked in vegetable broth, soy sauce, garlic powder and a little bit of ginger. It was perfect.

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