Saturday, November 8, 2008

Fridge Stir Fry

As opposed to, you know, shopping for dinner.  In fact, there's a point when you're sort of obligated to make a stir fry or soup or curry because of all the odd bits of vegetables in the bin.

Pretty typical bunch of ingredients: onion, broccoli, shredded carrots, red pepper...there's ginger and garlic, soy, black bean paste, sherry, chicken broth and cornstarch to make a little sauce, and actually I put in some ketchup- only like 2T- to get that reddish sweet sour thing going on in the sauce. 

Oh, and a single thin cut pork chop from the freezer which I marinated (soy, ginger, garlic, sherry, brown sugar) and seared first.  It's easy to cut that thin when it's still partially frozen.

The pork comes out, the veggies go in.  To use less oil, add a little water and cover to steam them tender after stir frying for a few moments.  The thing is, all the vegetables have to be cut so that they cook in the same time.  Or if not, add them in order.

The sauce stuff goes in and is brought up to simmer, and the pork goes back in.  It looks a bit boring and brown, but it was tasty served on a blend of brown and red rices, barley, and rye berries.

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