10 oz Pork loin, cut into thin postage stamp pieces
3 T. soy sauce
1 T. Brown Sugar
1 T. Rice Wine
1 T. ginger, minced
2 cloves garlic Minced
sesame oil
1 T. corn starch paste (made with a mix if Cornstarch and a little water)
2 cups shredded cabbage
1 cup red and orange bell peppers, cut into 1 inch pieces
1 medium onion cut in half and sliced
1 handful peanuts
water
Marinate the pork in 2 T soy sauce, sugar, rice wine and cornstarch.
combine ginger and garlic in a bowl
have all ingredients with in reach of a wok that is heating. Add 1 T of sesame oil to hot wok and then half of the pork and stir fry it for 30 seconds add in 1.2 teaspoon garlic ginger (gg) mix. cook for 1 more minute, remove from wok and set aside. do the same with the other half of the meat.
Stir fry the cabbage in the hot wok for 2 minutes (Add water if needed) then set aside with pork.
Add a teaspoon of sesame oil to hot wok and then add in the bell peppers and stir fry for 1 minute then add the onion and stir fry for 30 seconds (ish).
Combine all elements of the dish in the Wok with the remaining soy sauce, peanuts, ginger and garlic and fry for 1 more minute and put in a serving platter.
Serve with brown rice.
5 comments:
Happy New Year, Shayne! May 2008 be full of lots of culinary pleasures and discoveries!
Wow Shayne that looks great! I love stir frys! I would have to leave out the peanuts as my guys do not like nuts in their food, except salads. I know, picky!
I will be emailing you the bread recipe in the next day or so. Wanted you to know that I did not forget you! It's been a busy week!
Deb, No hurry on the recipe I have been too busy to bake anyway.
Last year for Christmas my hubby got be a wok one of those this steel ones that get super hot super fas and it is great. My stir fries were NOT good until I got that.
That sounds delicious - I love peanuts and am always looking for cabbage recipes. When one buys a cabbage for 2 people, one must be prepared....
Stir fry or soup are my fall back for left over cabbage.
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