Pork & Pepper Stir Fry

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Stir fries are one of my favorite dinners.  Not only are they quick but you can adapt the recipe to accommodate whatever ingredients you have on hand.  I prefer to use raw meat but if you have leftover cooked meat from a previous meal you can use that instead.  Just add the meat at the last minute and cook until heated through.  Because stir fries cook quickly and taste best when served immediately, have all of your ingredients prepared and ready to cook before beginning.  I like to mix up the sauce ahead of time so it is ready to go as well.

Serve the stir fry over a bed of rice (I prefer brown) and you have an entire meal in one dish.  It really doesn’t get any easier than this.

PORK & RED PEPPER STIR FRY

1/3 cup low-sodium soy sauce

1/3 cup Chinese rice wine

3 tablespoons honey

2 tablespoons corn starch

1 tablespoon sesame oil

1 large red onion, thinly slice

1 bunch garlic shoots, cut into one-inch pieces

1 tablespoon fresh ginger, minced

2 large red peppers, thinly sliced

3/4 pound boneless pork, cut into bite sized pieces

Salt and pepper to taste

  • Combine the soy sauce, Chinese rice wine, and honey in a small bowl.  Whisk in the corn starch and stir until the mixture is smooth.  Set aside.
  • Heat the sesame oil in a wok set over high heat.  When the oil begins to smoke add the red onion, garlic shoots, and ginger.  Toss and cook for 30 seconds.
  • Add the red peppers and cook for an additional minute then add the pork and cook for an additional 2 minutes, tossing regularly.
  • Push the mixture to the sides of the wok.  Add the sauce and stir continually until it begins to thicken.  Return the vegetables and pork to the bottom of the wok and stir to coat.  Cook an additional 1-2 minutes until the pork is cooked through.

Serve immediately.

Serves 4

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