Don was busy doing a few things last night so dinner was on me. We had pork chops defrosted and I wanted to make a stir fry so I did a quick Google search for pork chop stir fry. I used this recipe as my template.
- 1/4 cup rice vinegar
- dash of red cooking wine
- 2 tbsp minced garlic
- 1 tbsp brown sugar
- 2 tbsp olive oil
- salt and pepper
I chopped up the pork chops (I had two) into bite size pieces, mixed with the marinade and let it sit for 1/2 hour. I just noticed that the recipe said to leave it at room temperature for that time. I didn’t read that last night and put mine in the fridge. Didn’t seem to hurt it any.
- splash of olive oil in the pan for frying the pork
- ground ginger – few shakes in the pan
- 1 tbsp chili paste
- teriyaki sauce (used about 4 tbsp)
- green bell pepper (about 3/4 of a pepper)
- red bell pepper (about 3/4 of a pepper)
- one sweet onion
- one green onion
- two little mysterious peppers from our pepper plant
- 1/4 cup toasted silvered almonds
- chopped fresh mint (I know, different, right? It was good though.)
I toasted the almonds on medium heat in the wok while I waited for the pork to marinate and I chopped up my vegetables.
When the pork was ready, I fished it out of the marinade (discarded the marinade) and cooked the pork on medium heat, adding in the ginger and the chili paste.
Once the pork was fully cooked I added my onion and let that go until the onions turned translucent. Then I added the teriyaki sauce and let it go a little longer.
Then I added in the peppers and green onion and let it all blend for about five or ten minutes before serving.
I had processed some cauliflower to make rice Monday night (we thought we were going to make this then but time got away from us and we went with a quicker sausage and steamed vegetable dinner that night.)
So I heated up our “rice” and we dished up, sprinkling the almonds and mint over the top of the dish.
It was GOOD. (Channeling Jim Carrey from Bruce Almighty.)
I don’t like gourmet cooking or “this” cooking or “that” cooking. I like good cooking.
~ James Beard