Tuesday, June 29, 2010

pork and veg stirfry

Thanks to Amy for the inspiration on this. I was musing about what to do with thin-cut boneless pork chops and she pointed out that she usually uses them in stir-fry. I thought sounded like a great idea, and this is how it came out:

I made a quick marinade for the pork out of 1/4 cup low-sodium soy sauce, 2 TBSP brown sugar, 1 TBSP toasted sesame oil and 3 big cloves of garlic, grated (I grate them rather than mince them...WAY easier). I sliced the pork into strips and threw it into the marinade, then sliced up a red pepper, an onion, two summer squash, and a head of broccoli. I stir-fried the meat first, then added the veggies and stir-fried until tender. I added about a cup of chicken stock with 1 TBSP of cornstarch stirred in and let it boil away for a couple minutes until thickened. It could have used some rice to soak up the sauce but we don't generally eat rice so we skipped it.