STIR-FRIED LEFTOVER PORK

(Submitted by Doug Maynard)

SERVES 3 to 4

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

Slice 2 leftover pork chops in thin strips and marinate in the following mixture at room temperature for 30 minutes:

1/8 teaspoon black pepper

1/8 teaspoon crushed red pepper

1 teaspoon cornstarch

2 teaspoons sherry

2 teaspoons soy sauce

1-1/2 teaspoons oil

The red pepper, which is optional, gives the dish a bit of zing. You can then add this to any stir-fry recipe, but here's one that works well:

For stir-fry sauce, combine the following:

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

Other ingredients:

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

Heat 1 tablespoon oil in wok or skillet over high heat. Stir in garlic, then the 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.

About Doug: Doug's email address is maynardd@matrix.newpaltz.edu.

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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