Hey there– I’m looking forward to some real Chinese food next week. Larry and I are traveling to see our kids in Shanghai. Our daughter-in-law Jodi is magic with her wok. But in the meantime we enjoyed this simple stir fry to practice our chopstick skills! Sweet, tart plums play well against the savory pork. Hope you try it…
PLUM AND PORK STIR FRY
4 boneless pork cutlets
2 tab. olive oil
2 ripe plums, cut into small slices
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup yellow bell pepper
1/2 cup water
2 tab. soy sauce
3 tab. brown sugar
1/4 tsp. ginger (chopped or powdered)
1 tab. cornstarch
1 1/2 cup brown rice (or white*)
3/4 tsp. salt
Put the brown rice, salt and 3 cups water into a pan with the lid on. Simmer on low for 25 to 30 minutes until the rice is soft. Meanwhile cut the pork into small chunks. Then brown it with the oil in a hot non stick pan. When the meat is browned and cooked through, drop in the peppers and cook 2 minutes while you stir. Finally add in the plums.
Sauce:
In a container with a tight lid shake the 1/2 cup water, soy sauce, brown sugar, ginger, and cornstarch until it is all thoroughly combined. Stir it into the hot pan of meat and plums until it thickens and makes a lovely brown sauce.
Spread the rice on a platter and pour the pork & plum mixture over the top. Pass out the chopsticks and dig in!
*White rice only needs to simmer 10 minutes.
The Thankful Heart 