asian pork stir fry
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
prep time
cook time
method
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yield
Ingredients
- 2/3 cup apricot preserves
- 3 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 2 teaspoons cornstarch
- 1/2 teaspoon crushed red pepper
- 4 teaspoons canola oil
- 16 ounces bag of frozen asian veggies
- 1 pound lean boneless pork chops, cut into thin strips
- 2 tablespoons dry roasted peanuts
- 1 teaspoon sesame seeds
How To Make asian pork stir fry
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Step 1Sauce: Mix well preserves, soy sauce, cornstarch, ginger and the crushed red pepper.
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Step 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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Step 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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Step 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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