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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I created this recipe when we recently had a ice/snow storm and had limited ingredients to create an asian style dinner my hubby was craving for. Ingredients:
2 inches pork loin chops, cubed |
2 tablespoons olive oil (divided) |
3 -4 large garlic cloves, minced |
1 inch fresh ginger, minced |
1 large onion, cut into 1-inch pieces |
1 large bell pepper, cut into 1-inch pieces |
4 tablespoons sherry wine |
4 tablespoons soy sauce |
2 tablespoons light brown sugar |
1/2 teaspoon chili-garlic sauce |
2 teaspoons cornstarch |
Directions:
1. For the sauce:.
2. Mix together Sherry, soy sauce, brown sugar, chili garlic sauce, and cornstarch.
3. Set aside.
4. For the pork:.
5. Heat 1 TBLS oil in a large skillet over medium heat.
6. Add garlic, ginger, onion, and bell pepper.
7. Sauté until crisp tender.
8. Remove from pan, set aside and keep warm.
9. Add remaining TBLS oil to pan, turn up to medium-high heat and add pork. Brown evenly on all sides.
10. When pork is browned on all sides, add the vegetables back to the skillet. Add sauce.
11. Reduce heat to medium-low and simmer 10–15 minutes.
12. Serve over yellow seasoned rice with frozen peas added into the rice at the last 10 minutes of rice cooking time.
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