Saturday, August 16, 2008

My Fly Stir Fry


This is such a YUMMY dish. I'm a little sad for the dish, because it only has 18 reviews on All Recipes, and it deserves so much more! Let's make it happen, people! The combination of the pork with the veggies and soy/mirin/rice vinegar sauce is TO DIE FOR. I love the sauce so much, I'm sure you could omit the pork and it would be just as tasty with just the veggies, sauce, and egg noodles. The original recipe doesn't call for snow peas or egg noodles, but it's extremely versatile, so feel free to add to your taste!

My Fly Stir Fry
4 center cut pork chops, thinly sliced
1/4 cup of mirin (Japanese sweet wine, found in the Asian section)
1/4 cup of rice vinegar (also in the Asian section)
1/2 cup of mushrooms, sliced
1/2 cup of soy sauce
1 teaspoon of ground ginger
1 green bell pepper, sliced
1 bunch of green onions
1 clove of garlic, minced
1 tablespoon of sesame oil
2 cups of snow peas (a couple of handfuls)
1/2 package of egg noodles

1. Set saucepan of water on stove to boil for the egg noodles. Slice pork as thinly as possible. In a medium bowl, mix pork with mirin, rice vinegar, and soy sauce. Cover, and let marinate while you prepare the remaining ingredients. Slice mushrooms, green pepper, green part of green onions, and set aside. Mince white part of green onions, garlic, and ginger.

2. Heat wok or large skillet over medium heat, then coat with sesame oil. Saute minced green onion, garlic, and ginger for a couple of minutes. Increase heat to high. Squeeze marinade off pork, and place pork into wok. Reserve marinade. You should also place the egg noodles into the boiling water at this point so they're ready when the stir fry is ready.

3. Cook and stir until pork is no longer pink, about 4 minutes. Stir in mushrooms, green pepper, and sliced green onion. Cook, stirring, until vegetables are tender, about 4 minutes. Stir in reserved marinade, and cook about 2 minutes.

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