Dinner last night, something quick that had LOTS of veggies (Remember what Mom said?) and was super delicious. Not very photogenic, but YUM! The lean pork is seasoned, not with a lot of fat, but with 18 year old Balsamic Vinegar (from Artesano's in Indy) and stir fried, then mixed with vegetables that are stir fried in a sweet/hot/savory sauce that can be whipped up on 30 seconds. I know someone who will like this.
Big Bro - who has lost 60 pounds since he gained weight following a really bad motorcycle accident that had him in and out of the hospital for the better part of a year. Despite my bachelor cooking comment, he can cook "off the cuff" with the masters and I know he'd like this. (And yes, I still want your chili recipe that has the tequila in it that you keep as tightly guarded as all that nuclear sub stuff. I may be your baby sister but I never did buy that whole "they're powered with baking soda" thing)
Sweet and Spicy Pork Stir Fry.
Make the sauce
1/4 cup plus one Tbsp. leftover General Tso sauce (Iron Chef has a decent ready made).
1 Tablespoon Apple Cider Vinegar (Braggs, accept no substitute)
a teaspoon of raw honey
a good pinch of Chinese Five Spice Powder
3-4 pinches of crushed red pepper, to taste (this amount is just a noted undertone of heat)
Cube about 3/4 of a pork tenderloin or three large boneless chops. Coat bottom and lower sides of stir fry pan with a bare sheen of oil and stir fry meat in 2 or 3 Tablespoons of 18 year old Balsamic Vinegar (or your favorite balsamic). Add additional oil only if sticking.
Remove meat to a bowl and stir fry about 4 thinly sliced carrots (around a cup ), a third of a big red pepper, sliced into big slivers, and a medium chopped sweet onion, in the pan drippings, adding in a tablespoon of the sauce. When softened, add 3 stalks of chopped celery (or handful water chestnuts would work) adding oil only if needed, stir frying til they are tender crisp, stirring in pork and remaining sauce for a final heat through at the end. If I'd had some roasted cashews I'd have thrown a very small handful in.
Remove with slotted spoon and serve in freshly made and hot tortillas (yes, that's an old cast iron stove top cooker, normally used for the pancakes), your favorite lower carb wrap or with rice. Makes 3-4 servings.