Description
A very easy, spicy stir fry! Adjust spice to your particular taste! Best with marinade, but in a pinch, it’s not necessary! Can be chicken, beef whatever meat or cut of meat you have on hand! Enjoy with basmati or sticky rice.
Ingredients
- ¼ cup rice wine vinegar
- 2 tablespoons minced garlic
- 1 tablespoon brown sugar
- 5 tablespoons olive oil
- salt and pepper to taste
- 4 boneless pork loin chops, cut into bite sized pieces
- 5 tablespoons vegetable oil
- 3 tablespoons finely chopped fresh ginger root
- 1 tablespoon hot chile paste
- 5 tablespoons teriyaki sauce
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- salt and pepper to taste
- ¼ cup blanched slivered almonds
- 2 tablespoons chopped fresh mint
Instructions
- In a large bowl
- mix together rice wine vinegar
- garlic
- brown sugar
- olive oil
- and salt and pepper. Stir in pork pieces
- cover
- and leave at room temperature for 1/2 hour.
- Heat a large wok over medium heat. Toast almonds in hot
- dry wok until golden brown and fragrant.
- Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces
- ginger
- and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce
- and increase heat to high; cook
- stirring constantly
- until pork is white. Stir in peppers
- and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 10 mins
Servings: 4