I try to do a different stir-fry each week for one of our dinners. It gives us a chance to have a good meal loaded with vegetables and it usually only takes about 15 or 20 minutes to actually cook. The cleanup from a stir-fry meal is also very easy as there are usually only two pots to clean, one for this stir-fry and one for the race. The leftovers are also make a great lunch for the next day or so. This past week, I used the recipe I found on Food Network for a sweet and sour pork recipe.
Sweet and Sour Pork
1 pound pork tenderloin, cut into 1/2 inch pieces
2 1/2 tablespoons balsamic vinegar
2 teaspoons low-sodium soy sauce
1 tablespoon cornstarch
3 tablespoons ketchup
3 tablespoons sugar, plus a pinch
3 tablespoons of vegetable oil
3 cloves garlic, minced
2 carrots, thinly sliced
3 scallions, cut into 1/2-inch pieces
3 cups snow peas, cut in half
Toss the pork with 1/2 tablespoon of the balsamic vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons of vinegar, the soy sauce, cornstarch, catch up, 3 tablespoons of sugar, 1/3 cup of water and half a teaspoon of salt in another bowl.
Heat 2 tablespoons of vegetable oil in a large skillet over high heat. Add the pork and slowly stir until it turns mostly opaque, about two minutes. Remove the pork with a slotted spoon and transfer it to a plate. Discard the oil and wipe out the skillet.
Keep the remaining 1 tablespoon of vegetable oil in the skillet, then stir-fry the garlic with the pinch each of salt and sugar, about 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, about two minutes. Add a little water if the garlic starts to stick to the skillet. Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about three minutes.
As usually happens when I am making a stir-fry, I don’t always use the vegetables that are exactly in the recipe. As I’ve said before, I usually have the bag in the freezer of mixed frozen vegetables that are packaged specifically with a stir-fry in mind. This is what I ended up using this time as well. The mixture had broccoli, carrots, water chestnuts, snow peas, peppers and onions. You can always use whatever vegetables you like where keep things simple and just use the carrots and snow peas that are in the ingredients for this recipe. I served it with white Rice, but you could certainly use brown rice or any of the type of race you like or no rice at all if you are trying to eliminate the starch.
That’s all I have for today. I need to get back to work to try to get as much done as I can. Sean and I are heading out to the Mets game tonight at Citi Field. Were hoping to see a good game and of course we always enjoy whatever food happens to be available while we watch the game. I know they have a few new places as far as eating this year, so I’ll have to check it out and see what they have and report back. Until the next time, enjoy the rest of your day and enjoy your meal!