Sunday, October 26, 2008
Pork stir fry
Started with a bottled stir fry sauce, added ground garlic, ginger, honey and Sriracha. One of these days I will learn a little Sriracha goes a long way . Then I took a boneless loin chop and cubed it (this one one of the 1" + chops from Costco). Dry rubbed it with Garam Masala and set the meat and the sauce on the counter to come up to room temperature (65°) and absorb the flavors. After about 40 minutes I wokked the meat in peanut oil. Set the meat aside and switched to butter and did a bag of frozen pepper strips and 2 diced onions. Drained off the liquids, put the meat back in, added the sauce and brought the whole thing up to temp and served over rice. This is one of the few times the veggies got cooked less than mush, I am learning to stop cooking them when they are done and draining off the liquid rather than trying to reduce all the liquid out while cooking. That made two servings so I get one for lunch this coming week.