PORK STIR FRY

Pork stir fry image

We were just back from vacation so I grabbed some pork from the store not really knowing what I was going to make. I though a stir fry would be good and quick so I came up with this recipe to satisfy the taste I imagined. Hubby gave it a thumbs up so I thought I'd better write it down! The flavor is reminiscent of sweet and...

Provided by TERRI OPGENORTH

Categories Pork

Time 35m

Number Of Ingredients 20

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Ingredients

2 pork chops, boneless (about a pound) cut is strips
3 ribs celery, sliced
1 large red pepper, sliced in strips
5 small yellow peppers, sweet cut in strips
4 green onions, sliced
2 medium tomatoes, chunked
5 oz curly leaf spinach, chopped
1/4 c fresh cilantro, chopped
1 tsp fenugreek
2 tsp cumin, ground
2 large cloves garlic, chopped
1/4 c sherry
1 Tbsp beef bullion powder
3/4 c water
1/4 c garlic chili sauce--optional for kick
1 can(s) coconut milk
oil
unsweetened coconut, flaked
peanuts, salted and without skins
basmati rice for serving

Steps:

1. Gather and prepare all ingredients for cooking.
2. Get the rice started so it is ready when the stir fry is done. When the rice is finished add the solids from the can of coconut milk to it, cover ant let sit.
3. Mix the water, liquid from the can of coconut milk, sherry, garlic chili sauce and beef bullion in a glass measuring cup. Add cornstarch and mix again.
4. Heat up your Wok on high heat. Add a splash of curry oil, the fenugreek, cumin and sliced garlic. Stir around until fragrant and scrape wok contents into water mixture.
5. Reheat wok. Add a splash of oil and stir fry pork until no longer pink. About 4 minutes depending on your heat. Remove and set aside.
6. Add a little more oil if necessary and stir fry all peppers. If it gets too dry you can add a bit of liquid from the measuring cup.
7. Add the tomatoes and the green onion to the wok. Stir fry until the juices are coming out of the tomatoes. Push ingredients up the sides and cook down the juices a bit.
8. Add the pork back to the wok with half of the peanuts. Stir fry to warm through and push to the sides again.
9. Stir and add the liquids of the measuring cup to the wok. Mix all together and let simmer until starting to thicken and clear.
10. Add the spinach and cilantro. Incorporate into the mixture and let simmer for about a minute.
11. Serve over Basmati rice with additional peanuts and flaked coconut as garnish.

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