asian pork stir fry
(2 ratings)
Got this recipe out of my Eat Well, Lose Weight cookbook from BH&G. First time I try this one. Came out soooooo good. BD's head was bobbing up and down as he was making hmmmmmmmmm hmmmmmm sounds with his mouth. hehehehe
(2 ratings)
Ingredients For asian pork stir fry
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2/3 capricot preserves
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3 Tbspsoy sauce
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1/2 tspground ginger
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2 tspcornstarch
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1/2 tspcrushed red pepper
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4 tspcanola oil
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16 ozbag of frozen asian veggies
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1 lblean boneless pork chops, cut into thin strips
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2 Tbspdry roasted peanuts
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1 tspsesame seeds
How To Make asian pork stir fry
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1Sauce: Mix well preserves, soy sauce, cornstarch, ginger and the crushed red pepper.
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2In non stick skillet or a wok heat 2 teaspoons oil over a medium heat. Add the frozen vegetables and stir fry for 4 to 5 minutes till heated through, then removed from skillet and set aside.
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3Add the other 2 teaspoons of oil and half of the pork. Cook on medium heat and stir till pork is no longer pink. Remove and set aside. Put remaining pork in and cook through. Add all the pork to the skillet at this time.
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4Add sauce to pork. Stir till thickened and bubbly. Add the veggies and gently stir till everything is coated well. Turn heat off. Sprinkle with peanuts and sesame seeds. If you desire you can put this over rice. Another great side would be egg rolls with this.
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