Vegetable Pork Stir-Fry
1lb lean boneless pork loin
2t oil
2.5T soy sauce
1 clove garlic, minced
2 carrots, peeled and cut diagonally
1T grated fresh ginger
2t red wine vinegar
1 sweet red or green pepper, julienned
2 small yellow squash, sliced
2 small zucchini, julienned
1/2c sliced green onions
6oz snap peas
2c broccoli flowerets
2/3c beef stock
1/3c dry white wine
1T cornstarch
1/2t sugar
cooked rice
Make sure pork is cold to make cutting easier. Cut across grain into 1/4" strips. Combine 2T soy sauce, garlic, ginger vinegar 1t cornstarch and pepper; mix well and pour over pork. Cover and marinate in refrigerator 4 hours or overnight. Pour oil around top and sides of preheated wok; heat for about 2 minutes at medium high. add marinated pork (undrained) to wok; stir fry for 3 minutes. Add carrots and red pepper; stir fry for 2 minutes. Add yellow squash, zucchini and green onions, stir fry for 3 minutes. Add peas and broccoli and continue stir frying for 2 minutes. Combine beef stock, wine, 1T conrstarch, remaining 1/2 T soy sauce and sugar; pour over pork and veggies. Stir-fry over medium heat for 3-5 mins until sauce is thickened and bubbly. Serve over rice.
2t oil
2.5T soy sauce
1 clove garlic, minced
2 carrots, peeled and cut diagonally
1T grated fresh ginger
2t red wine vinegar
1 sweet red or green pepper, julienned
2 small yellow squash, sliced
2 small zucchini, julienned
1/2c sliced green onions
6oz snap peas
2c broccoli flowerets
2/3c beef stock
1/3c dry white wine
1T cornstarch
1/2t sugar
cooked rice
Make sure pork is cold to make cutting easier. Cut across grain into 1/4" strips. Combine 2T soy sauce, garlic, ginger vinegar 1t cornstarch and pepper; mix well and pour over pork. Cover and marinate in refrigerator 4 hours or overnight. Pour oil around top and sides of preheated wok; heat for about 2 minutes at medium high. add marinated pork (undrained) to wok; stir fry for 3 minutes. Add carrots and red pepper; stir fry for 2 minutes. Add yellow squash, zucchini and green onions, stir fry for 3 minutes. Add peas and broccoli and continue stir frying for 2 minutes. Combine beef stock, wine, 1T conrstarch, remaining 1/2 T soy sauce and sugar; pour over pork and veggies. Stir-fry over medium heat for 3-5 mins until sauce is thickened and bubbly. Serve over rice.