Sometimes I love online recipes! Usually I prefer to cook from books, but I was trying to think of something new to do with pork chops (we bought half a pig from my cousins). I was also overrun with peppers from the garden. Voila, allrecipes.com to the rescue!
Pork and Peppers Stir Fry
Source: allrecipes.com
Ingredients for Marinade:
- 1/4 cup rice wine vinegar
- 2 cloves garlic, minced
- 1 Tbsp brown sugar
- 1/4 cup olive oil
- salt and pepper to taste
Ingredients for Stir Fry:
- 4 pork chops, cut into bite sized pieces
- 1/4 cup or so stir fry oil (lately I’ve been using an Asian Stir Fry oil blend)
- 3 Tbsp fresh ginger root, finely chopped
- 1 Tbsp Thai garlic/chile sauce
- 1/4 cup teriyaki sauce (I didn’t have this on hand, so I made my own; see recipe below)
- 3 sweet bell peppers, cut into strips
- salt and pepper to taste
- Optional garnish: toasted slivered almonds and mint leaves
Directions:
- Mix up marinade ingredients and stir in the pork. Let sit at room temperature for about half an hour.
- Heat up a bit of oil in the bottom of a large wok or skillet over high heat. Add the pork (discard remaining marinade), ginger, and sauces. Cook, stirring constantly, until the pork turns white on the inside (note: it won’t turn white on the outside, because it’s being cooked in a sauce.)
- Add the peppers and continue cooking, uncovered, until the peppers are to desired softness.
- Serve over rice; if desired, garnish with the almonds and mint leaves.
Teriyaki Sauce
I’m not sure where DH found this online, but here are the ingredients:
1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/4 tsp garlic powder (or 2 minced cloves)
5 tablespoons brown sugar
1-2 tablespoons honey
2 tablespoons cornstarch
1/4 cup cold water
Mix all the ingredients except cornstarch and water. Heat in a medium saucepan. Stir together the cornstarch and cold water until dissolved; add to the heated sauce, stirring, until desired thickness.
The Verdict: I can always tell when DH likes something because he will usually finish it and there will be no leftovers. There were no leftovers with this recipe! Which is kind of a bummer, because it would have been nice for lunch the next day.
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No leftovers is always a good sign. I own a gazillion cookbooks but because I have so many fantastic food blogging friends whose food I want to try, it’s been ages since I opened a book.
Gotta love using ingredients as a search title and seeing what comes up! It’s a great way to go when face-to-face with a “new” vegggie in a CSA pickup or when it’s late afternoon, the brain is fried and I just can’t quite make sense of how to combine what happens to be available in fridge/freezer/pantry. (Although all on my own – on good days, anyway – I’m not too shabby at tossing things up and having them fall into a fairly edible presentation. Still, every bit of online help adds to experience…)