Stir-Fried Pork, Brussels Sprouts And Red Pepper With Ginger
serves 2-4
Just about any lean cut of pork works in a stir-fry. We like to use boneless loin chops since they don't need much trimming. Put them in the freezer for 10 minutes to make them easier to slice thinly.
1/2 pound Brussels sprouts, quartered
1 red bell pepper, sliced
1 tablespoon minced ginger
3/4 pound boneless pork loin chop, thinly sliced
3 tablespoons soy sauce
3 tablespoons water
1 teaspoon cornstarch
2 teaspoons vegetable oil
Cilantro or basil leaves, for garnish
prep: 15 minutes
total: 30 minutes
small bowl
whisk
large sauté pan
medium bowl
1. Prep the Brussles sprouts, bell pepper, ginger and pork. Season the pork slices generously all over with salt and pepper. In a small bowl, whisk together the soy sauce, water and cornstarch until smooth.
2. Heat the oil in a large sauté pan over high heat. When it's barely smoking, add the pork and spread it evenly in the pan. Leave it alone to brown 1 minute. Turn and brown on the other side for a minute, then remove it to a bowl.
3. Add the Brussels sprouts and peppers to the same pan, along with a splash of water. Cook, stirring occasionally, until they begin to turn soft and brown, 3-5 minutes. Reduce the heat to medium and add the pork back to the pan with the ginger. Stir for 1 minute.
4. Whisk the sauce again to make sure the cornstarch is dissolved. Pour the sauce into the pan and cook until it thickens and coats the pork and vegetables, 1-3 minutes. Add more water if the stir-fry gets too dry. Garnish with cilantro or basil leaves.
