My Fly Stir Fry

Source: www.allrecipes.com

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.

Won Ton Soup

Source: My mom

I love this soup. Simple, filling, and pretty healthy. It's easy to make, as well. The only time consuming part is filling and sealing the won tons. The problem with this dish is if there's extra space between the seal of the won ton and the meat filling, when you eat the won tons, usually they fall apart. So it begs the question, why even MAKE the won tons? Why not just boil little meatballs and throw them in the soup? BECAUSE THEN IT'S NOT WON TON SOUP!

My mom had no real cookbooks. The only cookbooks I ever saw were the small ones where people would turn in their favorite recipes for an elementary school fundraiser or something like that. Anyway, I don't know if that's where this one comes from, but I love this soup! Plan to make about 10 won tons per person.

1/3 lb. ground lean pork
1/3 lb. ground veal
1 egg
Won ton wrappers (in the produce aisle)
1 bunch of boy chok, sliced

8 cups of chicken broth
1 can of sliced water chesnuts, drained (in the asian aisle)
1 can of bamboo shoots, drained (in the asian aisle)
Snow peas (about 2 handfuls)
Salt and pepper to taste

Bring a large pot of water to boil. In a seperate pot, pour in the 8 cups of chicken broth, sliced bok choy, water chesnuts, bamboo shoots, and snow peas. Bring to a boil, and let simmer while you prepare the won tons.

To prepare the meat mixture, mix the pork and veal together. With your hands, most likely. Yuck. To fill the won-tons, put about a tablespoon-sized portion of the meat in the won ton, rub egg over the edges, fold in half so it's a triangle, and seal the edges.

Boil the won tons in the water for 5 minutes, then transfer to the soup. Add salt and pepper to taste. Enjoy!

I just realized the recipe I have doesn't have tofu...and I'm pretty sure I've had this with tofu before, in cubes. Feel free to add some!