Stir-Fried Leftover Pork

(Shared recipe submitted by Doug Maynard.)

Serves 3 to 4

Doug writes: "I discovered a good use for leftover unseasoned boneless pork chops, and thought I would share. It's an adaptation of a recipe in Favorite Brand Name Best-Loved Chinese Recipes & More, which is a very good book!"

Ingredients

• 2 leftover pork chops

   Marinade

• 1/8 teaspoon black pepper
• 1/8 teaspoon crushed red pepper (optional)
• 1 teaspoon cornstarch
• 2 teaspoons sherry
• 2 teaspoons soy sauce
• 1-1/2 teaspoons oil

   Stir-Fry Sauce

• 2 teaspoons soy sauce
• 2 teaspoons sherry
• 1/2 teaspoons granulated sugar
• 2 teaspoons red wine vinegar

   Additional Ingredients

• 1 tablespoon oil
• 2 cloves garlic, minced
• 1 large carrot, sliced thinly
• 6 to 8 green onions, cut into 2-inch pieces
• 1/2 teaspoon sesame oil

Slice the chops in thin strips. Mix together the marinade, add the pork and marinate at room temperature for 30 minutes. (The crushed red pepper, which is optional, gives the dish a bit of zing. You can add this mixture to any stir-fry recipe, but this one works well.)

Combine the ingredients for the stir-fry sauce. Heat 1 tablespoon oil in wok or skillet over high heat. Stir in garlic, then the marinated pork and carrots. Stir-fry for about 3 minutes. Add green onions; stir-fry for 30 seconds. Add stir-fry sauce; stir-fry for another 30 seconds. Stir in sesame oil. Serve over rice or pasta.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

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