Sunday, August 10, 2008

Pork Oriental Stir-Fry

  •  2-3 lbs pork, cut in small chunks (pork steaks are cheapest)
  •  1 Cup chopped cabbage
  •  3 radishes, sliced fairly thin
  •  1/2 Cup julianned carrots (julianne: cut lengthwise into small strips)

Marinate veggies for 30 min or more in:
  •  1/4 Cup soy sauce
  •  2 Tb vinegar or lemon juice
  •  1/4 tsp salt
  •  1/4 tsp ginger
  •  dash or two of hot mustard powder (prepared mustard will do, but use it sparingly unless you like hot food!)

Marinate meat for 30 min or more in:
  •  1/4 soy sauce
  •  1/4 tsp ginger
  •  1/2 tsp onion salt
  •  1/2 tsp barbeque spice (or 1 tsp BBQ sauce)
  •  2 Tb brown sugar (regular will do, brown's better)
  •  dash or two of paprika
  •  dash or two of hot mustard powder

Put a Tbl of oil in the pan or wok and coat the inside. Heat the pan and add meat, draining excess marinade. Stir-fry meat until brown on the outside. Push meat to sides of pan (or wok) and dump in the veggies with the veggie marinade. Cover and turn down heat to a low simmer. Stir the veggies once or twice during cooking. Simmer for about 5 minutes or until veggies are tender but not soggy. Mix the meat into the veggies. Serve over a plate of white or long grain rice.
Serve over rice or chow mein noodles. Serves about 4.

NOTE: Lots of other veggies will work. Try a pkg. of frozen veggies that you like: Broccoli/Cauliflower mixture or greenbeans or carrots and diced green pepper. Be creative and make changes! Try to use fresh or frozen - canned veggies tend to be soggy.

1 comment:

Anonymous said...

Thank you so much for letting us know this Oriental Pork Stir Fry. My friend shared this link to me and he want me to cook this one on his birthday. I hope I can make it perfect. Keep on sharing!