KitchenMagician's Recipe

PORK - TERIYAKI PEPPER STIR FRY

Category: Pork Casseroles

Makes 6 servings.

1/4 cup rice wine vinegar
2 tablespoons minced garlic
1 tablespoon brown sugar
5 tablespoons olive oil
salt and pepper

1 1/2 lb. pork loin, cut into bite sized pieces
1 T. hot chile paste
1/4 c. soy sauce
1 T. cider vinegar
1/4 c. granulated sugar
1 clove garlic, minced
1 tsp. crushed chile pepper flakes
5 T. vegetable oil
3 T. finely chopped ginger root
1 green pepper, cut into strips
1 red pepper, cut into strips
2 stalks celery, sliced thinly on the diagonal
salt and pepper
2 T. cornstarch
2T. water
1/4 c. blanched slivered almonds
4 green onions, sliced thinly on the diagonal
2 T. chopped fresh mint
4 c. cooked rice, hot

In a large bowl, mix together rice wine vinegar, garlic, brown sugar and olive oil; season to taste with salt and pepper.
Stir in pork pieces, cover and leave at room temperature for 1/2 hour.
In a small bowl, combine soy sauce, cider vinegar, granulated sugar, garlic and chile pepper flakes; set aside.
Heat a large wok over medium heat.
Toast almonds in hot, dry wok until golden brown and fragrant; set aside.
Heat vegetable oil in wok over medium-high heat.
Stir in marinated pork pieces, ginger, and chile paste (discard remaining marinade.)
Mix in soy sauce mixture and increase heat to high; cook, stirring constantly, until pork is white.
Stir in peppers and celery; continue to stir fry until peppers have heated through.
Mix together cornstarch and water; stir in to wok.
Add toasted almond slivers, green onion and fresh mint; cook, stirring, until sauce has thickened.
Serve with hot rice.