Tonight's Dinner: Teriyaki Pork Stir-Fry

Adapted from the latest issue of Rachael Ray's magazine. I omitted the mango, added some other veggies and it was a big success.

Sooo good and easy to make.

Teriyaki Pork Stir-Fry

1 lb boneless pork chops
1/2 cup Wondra flour*
2 tsp salt
1/4 cup vegetable oil
1/2 small head napa cabbage, cored & shredded
1/4 bunch asparagus, pre-steamed
1/2-6 oz can water chestnuts, drained
2 cloves garlic, finely chopped
1-1 inch pc ginger root, peeled & finely chopped
2 tbsp teriyaki sauce

Place pork chops under a piece of plastic wrap and pound until 1/2" thick. Slice into 1/4" strips. Place in a bowl with the flour and salt. Make sure meat is completely covered.

In a large nonstick skillet OR wok, heat 3 tbsp oil over MED-HIGH heat. Shake off excess flour from the pork and arrange in a single layer in the skillet. Cook until browned and crisp on one side, about 3 minutes. Turn over and cook for another 2-3 minutes.  Transfer to a plate.

Add the remaining oil to the skillet. Add the cabbage, asparagus, water chestnuts, garlic and ginger. Stir-fry until cabbage is lightly browned. Make sure not to burn the garlic. Stir continually until cabbage is browned and vegetables are softened a bit. Put pork back in skillet and re-heat, stirring; add teriyaki sauce. Stir-fry for another 30 seconds.

Serve garnished with sesame seeds if you wish. Rice and another stir-fried veg on the side are good accompaniments.

Risa's notes:

* original recipe calls for regular unbleached all purpose flour BUT I used Wondra which is finely milled and will not clump.

Original recipe did not call for asparagus or water chestnuts. It did call for mango, cut into matchsticks, and some bean sprouts for garnish.

Serves 4
adapted from Everyday with Rachael Ray, Nov 09
Posted by RisaG 10/29/09