You are here: Seasoned Cooking » All Issues » October 2002 Issue » This Article » Page 1
 
October 2002 Issue
Pork Stir-Fry and Wrap Ideas
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

www.LightLiving.com

Lowfat recipes, low cholesterol recipes, tips, and information for a healthy lifestyle are what www.LightLiving.com is all about. Healthy living is...

Fondue

Learn all about fondue. Information on cooking and serving fondue, fondue etiquette, fondue sets, and fondue recipes. Everything you need to know a...

Les Kincaids Lifestyles

food, wine, golf, recipes, chocolate, holiday recipes, author: Never Trust A Skinny Chef...II Las Vegas Favorite Chef

Got Eats

Got-eats - best family recipe favorites, cookbooks, fresh from the garden to kitchen stove recipes, dining out, gardening, kitchen products and equ...

Innkeeper Recipes and Cookbooks

Brought to you by Bed & Breakfast Inns ONLINE, this neat site provides some same fare of the B & B Inns of America. If you like what you see, you c...
An appetizer that I had at a restaurant inspired me to take the stir-fries that I have so frequently to a new level. Instead of nestling them over a bed of rice, I've started to pick them up in a variety of wrappers and holders. Some of my favorites include:
  • Boston lettuce leaves
  • Flavored flour tortillas
  • Warm flat bread
  • Red pepper halves

I'm particularly fond of how well this works the next day. Often, things like stir-fry find themselves the main component to a quick lunch. By warming the stir-fry and popping it in one of the items above, I've got a tasty hand-held that doesn't slow me down! Besides, it's just plain fun. Try it and you'll agree.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Pork Stir-Fry

  • 1/4 c. rice vinegar
  • 1/4 c. honey
  • 2 T. lime juice
  • 1/3 c. soy sauce
  • 6 T. garlic-ginger paste
  • 2 T. toasted sesame oil
  • 1 lb. pork tenderloin, cut into 1" strips
  • 2 T. wok oil
  • 4 c. assorted stir-fry vegetables (baby corn, onion strips, pepper strips, carrot sticks, mushrooms, broccoli, bamboo strips, etc.)
In a jar with a screw-top lid, combine the vinegar, honey, lime juice, soy sauce, garlic-ginger paste and sesame oil. Place the lid on the jar and shake vigorously until well-combined.

Place the pork tenderloin strips into a resealable plastic bag. Pour half of the soy sauce mixture into the bag. Refrigerate the remaining soy sauce mixture. Seal and refrigerate 4 to 24 hours.

Heat the wok oil in a wok over high heat. Drain the pork tenderloin strips and add them to the wok; stir-frying for about 4 minutes. Move the meat to the sides of the wok and add the vegetables to the center. Stir-fry an additional 4 minutes and then toss the meat with the vegetables. Add the remaining soy sauce mixture to the wok and toss well to coat the meat and vegetables. Stir-fry until thickened and bubbly. Serve over rice or with the wrap of your choice.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes, plus marinating time
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.