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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a revised recipe from a cooking class I took many years ago. It's super tasty and sadly enough, never any leftovers. I sometimes make it with chicken instead of the pork. Ingredients:
1 1/2 lbs center cut pork loin |
1 1/2 teaspoons cornstarch |
1 egg white |
1 large red bell pepper |
1 large green bell pepper |
1 large yellow bell pepper |
1 large onion, halved |
2 cloves garlic |
1 tablespoon vegetable oil |
1 tablespoon curry |
1/4 teaspoon crushed red pepper flakes |
1 tablespoon tomato paste |
3 tablespoons additional vegetable oil |
2 tablespoons sherry wine or 2 tablespoons wine |
1 teaspoon sugar |
1/2 teaspoon salt |
2 teaspoons soy sauce |
Directions:
1. Cut meat into 1/2 inch pieces.
2. Put in large bowl.
3. Add beaten egg white to cornstach and stir into meat until well coated.
4. Refrigerate while preparing vegetables.
5. All vegetables should be cut the same size as meat for even cooking.
6. Heat oil in small sauce pan.
7. Stir in curry and crushed red peppers.
8. Cook and stir 1 minute and add tomato paste.
9. Remove from heat and reserve.
10. Heat 1 tablespoon oil in wok.
11. Add pork and stir fry on high heat for about 4 or 5 minutes.
12. Remove to bowl.
13. Heat 1 Tablespoon oil in wok and stir fry smashed garlic.
14. Add peppers, stir fry one minute.
15. Remove vegetables from wok.
16. Add remainung Tablespoon of oil to wok and stir in curry mixture.
17. Add sherry or wine,sugar, salt and soy sauce.
18. Return to meat and vegetables and stir fry til thoroughly hot.
19. Serve over white or brown rice.
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