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Back to the table: A sweet, tangy stir-fry is easy on the budget and brings everyone together

By Wolfgang Puck, Tribune Content Agency on

1 1/2 tablespoons light brown sugar

1 1/2 tablespoons peanut oil

Kosher salt

Freshly ground black pepper

Steamed white rice, for serving

2 scallions, trimmed and thinly sliced, for garnish

With a sharp knife, cut the pork chops into 1/2-inch (12-mm) dice. Set the meat aside in a medium mixing bowl. Cut the bell pepper, onion and carrot into 1/4-inch (6-mm) dice, combining them in a separate bowl.

Pour the soy sauce into a small mixing bowl. Add the cornstarch and stir with a fork until the cornstarch has dissolved completely. Stir in the garlic, sesame oil, vinegar, red pepper flakes and brown sugar. Add the seasonings mixture to the bowl of diced pork and toss well. Set aside at room temperature to marinate for about 15 minutes. Wash your hands thoroughly.

Heat the peanut oil in a large frying pan over high heat. Add the pork mixture and stir-fry with a long-handled spoon or spatula, keeping the pork cubes moving continuously around the pan, until they have turned lightly golden, 3 to 5 minutes. Add all the diced vegetables and season with salt and pepper. Continue stir-frying over high heat until the pork is cooked through and nicely browned and the vegetables are tender-crisp, about 2 minutes longer.

Spoon the steamed rice into individual serving bowls or onto serving plates. Spoon the stir-fried pork and vegetables on top of the rice. Garnish with scallions and serve immediately.

(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
 

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