Sunday, April 17, 2011

Day #105 - Tangy Pork Stir-Fry

I was playing around with stir fry tonight.  And here is what I came up with.   (Note: I will attempt to write more of my meal creations in recipe mode, in case you actually want to try these yourself at home.)

Tangy Pork Stir-Fry  (serves 2)
2 boneless pork chops, cut into 1-inch chunks
1 red bell pepper, sliced
1 green bell pepper, sliced
1 bunch green onions, sliced on a bias
1/2 cup spicy brown mustard  (plus more, to taste)
1/4 cup honey (plus more, to taste)
Vegetable oil
Sesame oil
Soy Sauce

1.  Add 1-2 tablespoons each of vegetable oil and sesame oil to a large skillet (or wok), and preheat over medium-high heat. 
2.  Add pork chunks to skillet (beware of oil splatters!) and stir-fry pork until no longer pink.  Add in the pepper slices and green onion, and stir-fry veggies with the pork until tender. 
3.  While pork & veggies are cooking, whisk together brown mustard, honey, and a couple dashes of soy sauce.  (Add more honey or mustard, depending on personal preference.  You are going for a sweet-tangy sauce.)   When pork & veggies are cooked, add in the tangy mustard sauce and stir to coat.   Let cook another minute until sauce is warm.
4.  Serve stir-fry atop a bed of brown rice (I used a pack of Uncle Ben's 90-second microwavable brown rice pilaf).  Garnish with sesame seeds.  


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