Pork Stir-Fry

This is a less complicated dish than last time with quite a delicious sauce, if I do say so myself. I like doing stir fry when I have tons of fresh veggies in the house that are going to go bad soon, in this case there were only three, though. 

If you have never had greens mixed into stir-fry you are missing out. The spicy/sweet sauce with bitter greens is sort of magnificent.

Pork Stir Fry

Sauce:

1 c. unsalted stock

1/4 c. cornstarch

1 T thai chili paste (double for extra spicy)

1 T hoison

1 c soy sauce

Stir Fry:

1 lb cubed pork loin (or whatever meat you have on hand)

1 c sliced red pepper

1 c sliced onion

1 c kale

1 t minced garlic

3 T corn starch

TT salt and pepper

1/4 c vegetable oil

Serve with rice.

To make the sauce, combine the cornstarch and stock. Whisk together until cornstarch is completely dissolved. Add remaining ingredients and mix well. Taste sauce. Add salt if necessary. Most Asian ingredients are pretty salty, so I rarely add any additional.

Heat pan on stove on high. Add vegetable oil when hot. This is important...the pan needs to be screaming hot, to the point where the oil is popping a little.

Dust pork with corn starch, salt, and pepper. Place in pan and sear on all sides, about 3 min. Add vegetables, cook for 1 minute. Add sauce. Let meat and vegetables cook in sauce until sauce is reduced, about 1 minute.

 Pre-sauce

Saucy

Serve over rice.