I grew up in a large family and then had three children of my own, so I’m used to cooking in large quantities, and not having anything like produce last long enough to go bad. Learning to shop and cook for two has been a challenge but a fun endeavor in creating dishes that I can use up small amounts of food items.
Today’s Sunday dinner scored major points with hubby, used up the last bits of some items that needed to be used, and only took a few minutes.
2 Boneless Pork Chops – cut into bite sized pieces
2 Tbs balsamic vinegar
2 tsp low sodium soy sauce
1 Tbs cornstarch
3 Tbs ketchup
3 Tbs sugar (I use sugar in the raw)
3 cloves garlic – minced
1 large carrot – chopped into ¼ inch cubes
4 green onions – cut into ½ inch pieces
3 mini sweet peppers – I used one each red, yellow and orange, thinly sliced
Coat the pork chops with a bit of salt and ½ Tbs balsamic vinegar.
In another bowl mix 1 ½ Tbs balsamic vinegar, soy sauce, cornstarch, ketchup and sugar. Set aside.
Heat a bit of canola oil on high heat in a Wok. Add the pork and cook for about 2 minutes, stirring occasionally. Remove from Wok and place on plate. If there is any oil left in the Wok discard it.
Heat another Tbs of oil in Wok. Add garlic, a pinch of salt and a pinch of sugar. Cook for about 15-20 seconds, add carrots, onions and peppers. Cook until softened, about 2 minutes. Add meat back to pan, add vinegar/soy sauce mixture and stir. Cook until sauce is thickened. Serve over rice.
I only had white rice, but I think this would be very good over brown rice. I also think some chopped cashews would be awesome in this dish. Maybe adding them in when the garlic is added.