Enjoy the following recipe, submitted by Andrea Lewis. Be the first to try it out and send pictures to:
brownsvillereliefsociety@yahoo.com
Serves 8-12
4 pound pork loin (do not use tied pork roast)
3/4 cup soy sauce
1/4 cup white wine vinegar
1 Tbsp sugar
4 tsp minced garlic
1/2 tsp (or to taste) crushed red pepper flakes
2 large onions, cut into 2-inch pieces
2 large green bell peppers, cut into 2-inch pieces
4 tsp vegetable oil
1 cup cornstarch
Directions
1. Rinse and trim loin as desired. Cut pork into bite-size cubes.
Season with salt and pepper. Add cornstarch and mix to coat meat.
2. Whisk together soy sauce, vinegar, and sugar in a medium bowl. Add
garlic and 1/4 tsp crushed red pepper. Marinate for several hours or
overnight.
3. Heat oil in a large skillet over medium-high heat. Add pork and
stir-fry until thoroughly cooked, about 1 minute. Add vegetables and
sauce. Stir-fry just until vegetables are tender crisp.
*This meal can be divided in 1/2 for smaller servings. Freeze the other
half to have at another time. To make this into a freezer meal, divide
pork between two 1-quart bags. Seal. Divide sauce between two 1-quart
bags. Seal. Divide onions and green peppers evenly and seal in a
1-quart bags. Into a 1-gallon bag place a bag of pork, a bag of sauce
and a bag of vegetables. Seal and freeze. To cook, completely thaw one
entree. Pour off and discard any accumulated liquid from the bag of
pork. Add the cornstarch to coat the meat and follow steps 2 and 3.
Serve with rice.
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