Soy-marinated pork and brown rice stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Snow peas; trimmed |
| 1 | tablespoon | Peanut oil; (or vegetable) |
| ½ | Red bell pepper; sliced | |
| 2 | larges | Shiitake mushrooms; cut into |
| . 1/4-inch thick strips | ||
| 1 | Carrot; sliced thinly | |
| 1 | clove | Garlic; minced |
| 1 | teaspoon | Ginger root; finely chopped |
| dash | Salt | |
| 2 | Green onions; trimmed & | |
| . diagonally sliced | ||
| 3 | cups | Brown rice; cooked |
| 1 | pounds | Pork loin cutlets; ** |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sesame oil; dark or toasted |
| Basil leaves; cut into strip | ||
Directions
** See other recipe "Soy-Marinated Pork Cutlets" Prepare the brown rice one day ahead and have it ready for this quick stir-fry.
Steam or boil the snow peas until crispy-tender, about 2 minutes. Set aside.
Heat the skillet (or wok) until hot enough to evaporate 1 drop of water upon contact. Add the oil and heat enough to sizzle one piece of vegetable. Add the sweet red bell pepper, mushrooms and carrots.
Stir-fry over high heat until browned, about 2 minutes. Reduce the heat. Add the garlic, ginger root and salt.
Add the green onions, rice, snow peas and the pork. Stir until heated through. Taste and add soy sauce, sesame oil and salt to taste.
Garnish with the basil leaf strips.
** Washington Times - Food section - 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-25-95