Quick. Simple. Delicious. Satisfying.
Cheater shortcut -- I buy pre-seasoned thin-sliced pork shoulder at HMart, the local Korean supermarket.
Steam the broccoli in salted water for a few minutes in a deep skillet, drain, and set aside. In the same pan, heat some peanut oil. Add chopped red bell pepper, sliced onion, chopped garlic, and the white parts of a few scallions. Saute until tender. Season with sesame oil and a bit of soy sauce. Add back broccoli, and warm through. Set aside.
Wipe out the skillet, and film with a bit more peanut oil. Saute the pork, which has been cut up into bite-sized pieces, until just done -- it only takes a few minutes. Add back the veggies, combine, and top with the chopped green parts of the scallions.
Serve with steamed white rice.
Monday, January 16, 2012
Pork & broccoli stir fry
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.