I had bought a pound of thin cut pork chops with no idea how to cook them. After about 20 minutes of pondering, I thought pork schnitzel or stir fry? Since I have a bag of snow peas that may croak in a few days, I decided on the stir fry. It came out quite good. I highly recommend the marinade for any pork or chicken stir fry.
2 tbsp soy sauce
1 tbsp rice vinegar
½ tbsp sesame oil (a generous splash is good)
2 tsp sesame seeds
1 tsp dried cilantro (I didn’t have fresh)
3 crushed up dried red chilies- more or less to taste
1 clove minced garlic
1 tsp dried ginger (or 2 tsp fresh)
– Mix everything together and add to a baggie or covered container of 1 lb sliced boneless pork strips. Give it a good shake and refrigerate for at least an hour. If you open the fridge often, shake it up again!
For my stir fry, I chopped up a lot of what I had in the fridge. Obviously, things can be added or taken out depending on your fridge contents. I used:
1 broccoli crown, chopped small.
2 carrots, sliced very thin on a bias
1 bell pepper, sliced thin
1-2 celery stalks with leaves, sliced thin on a bias
½-1 lb snow peas, cleaned
1 small onion, cut in half, then sliced (I used leeks- because I had some)
2 garlic cloves, minced
-Heat a large skillet over medium heat for a few minutes. Add the pork (and all of the juices) and cook for approximately 5-7 minutes. Try to just barely under-cook it. It will be added back to the pan later.
-Remove the pork and liquid and set aside. Add a splash of sesame oil and throw in the garlic. Let the pan heat up again. Add the celery, carrots, broccoli, and onion. Stir fry for approximately 3-5 minutes or until the broccoli starts to green up and the onions look a little softer.
Add the snow peas, pork, and liquid to the pan and fry for another 3 minutes.
-Serve over a bed of white rice. Top with some sesame seeds and a dash of soy sauce. And Eat Well!