Honey Ginger Pork & Sugar Snap Pea Bowl

Hello all– We are happily in a series of rain storms here, after years of drought.  The impatience in the front yard are bright and blooming and the mountains north of us are white with snow.  There are fires in the fireplace and heavy sweaters.  It’s real winter weather and we’re loving it. Unfurl the umbrellas!

So when it’s soggy outside, a hot savory bowl of pork and crispy sugar snap peas is really welcome.  You might like this no matter what your weather these days…

HONEY GINGER PORK & SUGAR SNAP PEA BOWL
1 cup white or brown rice.
2 tab. olive oil
1/2 pound pork loin cutlets, cut to small strips
salt & freshly ground pepper
1/2 cup red bell pepper, chopped
2 cups sugar snap peas (about 5 oz.)

sauce:
1/2 cup water
1 tsp. minced ginger (or powdered ginger)
2 tab. soy sauce
3 tab. honey
2 cloves garlic, minced
1 tab. cornstarch

Cook the rice according to the directions on the package

Heat the oil in a large skillet.  Drop in the pork cutlet strips.  Liberally salt and pepper them as they cook. Stir to brown the pork evenly for 4 or 5 minutes until it’s brown around the edges.  Throw in the red pepper bits and cook 1 minute more.  Remove the meat and peppers from the skillet to a plate.

Cut the tough tips from the ends of the peas and then add them to the same skillet.  Cooking for just 2 to 3 minutes in the pork juices (you want them to stay crisp!)

Shake together the sauce ingredients in a tightly closed container until they are thoroughly blended.

Then put the meat and peppers back in the skillet with the sugar snap peas.  Stir in the sauce mixture over medium high heat.  Stir until the sauce thickens, just a minute or two.

Layer the pork and peas over a bowl of cooked rice, scraping all the sauce from the pan.  Makes two bowls.  Enjoy it nice and hot!