If you’re like most folks you’re eating more chicken and pork and less beef. Inflation sucks. Until the government stops printing money and agrees to live within a budget, this up and down cycle is our life. So, for now, chicken and pork is on the menu!
I bought a new chili sauce and it was crying to be used. It’s got a bit of heat but it’s also got flavor, really nice flavor! So, pork stir fry for lunch!
This was REALLY good. The marinade recipe is for a generous single servering. Wadly doesn’t do stir fry if he can avoid it. He’s like really plain unspicy food and this is not in that category.
Marinate cubed pork in red wine (2 tbsp), worcestershire (1 tsp), fish sauce (1/2 tsp), balsamic vinegar (1 tbsp), honey (2 tsp) and the onion/garlic oil I make (1 tbsp). The pork sat in the marinade for about an hour before I managed to get to cooking. I fried the pork really quick in butter and my onion/garlic oil, dumped the contents out of the pan into a bowl, added more butter and onion/garlic oil to the now empty pan, sauteed halved broccoli florets and carrot (sliced thin on the diagonal). Once they started to be something other than dead raw I added sliced mushrooms and sliced green onion. I pushed that around the pan for a little bit before adding the meat and meat juices back into the pan and gave it a stir. I added two teaspoons of my new chili sauce and some bone broth to the marinade and added most of that mix to the pan. While it was coming up to temp I mixed a bit of corn starch into the remaining bit of marinade. Once the sauce started to reduce I added the corn starch mix, got it thickened and served it up. DELICIOUS.