Pork and Pepper Stir Fry
| |
Marinade |
| 1/4 |
cup Rice Wine Vinegar |
| 2 |
tbsp. Minced Garlic |
| 1 |
tbsp. Brown Sugar |
| 5 |
tbsp. Olive Oil |
| - |
salt and pepper to taste |
| |
Stir Fry |
| 4 |
boneless Pork Loin chops, cut into bite sized pieces |
| 5 |
tbsp. Vegetable Oil |
| 3 |
tbsp. finely Chopped fresh Ginger Root |
| 1 |
tbsp. Hot Chile Paste |
| 5 |
tbsp. Teriyaki Sauce |
| 1 |
Green Bell Pepper, cut into strips |
| 1 |
Red Bell Pepper, cut into strips |
| 1 |
Yellow Bell Pepper, cut into strips |
| - |
salt and pepper to taste |
|
1/4 |
cup Blanched Slivered Almonds |
DIRECTIONS
In a large bowl, mix together rice wine vinegar, garlic, brown
sugar, olive oil, and salt and pepper. Stir in pork pieces,
cover, and leave at room temperature for 1/2 hour.
Heat a large wok over medium heat. Toast almonds in hot, dry wok
until golden brown and fragrant.
Heat vegetable oil in wok over medium-high heat. Stir in
marinated pork pieces, ginger, and chile paste. (Discard
remaining marinade.) Mix in teriyaki sauce, and increase heat to
high; cook, stirring constantly, until pork is white. Stir in
peppers, and continue to stir fry until most of the liquid has
evaporated. Top with toasted almond slivers and fresh mint.
|
