Spicy Pork Stir-Fry

So I have been on a stir fry kick lately. They are fun a simple to make. You can add just about anything that you have around the house in one. Like I add some asparagus that I had left over. Also the cherry tomatoes from my boyfriend's mom's garden.
This sauce was great. I enjoy spicy things, this wasn't to spicy though. Just enough heat to satisfy.
But now I have a whole bottle of Asian chili sauce that I am going to need to use up. So we should be having some more spicy dishes soon.
Happy Cookin

Recipe from Foodnetwork Magazine March 2010.






Spicy Pork Stir-Fry

3/4 pound of pork loin thinly sliced against the gain.
1 egg white
1 tablespoon rice wine
1 tablespoon cornstarch
4 Cloves of garlic minced
2 Tablespoons minced ginger
1/2 cup chopped Celery
1 cup sliced cherry tomatoes
1/2 cup of spinach
1 cup sliced Asparagus

Spicy Sauce

3/4 cup chicken broth
1 Tablespoon cornstarch
2 Tablespoon soy sauce
2 Tablespoon rice vinegar
2 Tablespoon rice wine or dry sherry
1/2 Teaspoon sesame oil
1 Tablespoon sugar
2 Teaspoon Asian chili sauce

Whisk the egg white, 1 tablespoon of rice wine, and 1 tablespoon cornstarch together. Toss with the chicken. Let marinate in the refrigerate for 1 hour.

Meanwhile slice up your vegetables. Also in a medium bowl mix together the sauce.

After pork has marinated, drain the excess marinade. Set your sauce, chicken and veggies near the stove.

Heat 2 tablespoons of oil in wok or skillet. Add the pork; slowly stir until almost opaque. Transfer to a plate. Add the minced ginger and minced garlic to the skillet. Cook for about 30 seconds. Add the vegetable, starting with the ones that take the longest to cook; stir-fry until crisp-tender. Add the chicken and the sauce and stir until the sauce is thick and the vegetables and protein are cooked through.

Ham-Asparagus Strata

I have so many eggs. So I was trying to figure out new ways to cook them. This is a great dish for breakfast, or even dinner. I am a fan of breakfast dinner. I got it from my Better Homes and Garden cookbook. I made a few changes. If you would like to see their just click on the link. I hope you all enjoy it.

Ham-Asparagus Strata

4 English muffins. torn or cut into bite-size pieces
2 Cups cubed cook ham
2 Cups cut-up fresh cooked asparagus
4 Ounces Swiss Cheese shredded
4 Beaten eggs
1/4 Cup sour cream
1 1/4 Cup of milk
2 Tablespoons finely chopped onion
1 Tablespoon Spicy brown mustard
2 Tablespoons Thyme

In a greased 2-quart square baking dish spread half of the English muffin pieces. Top with ham, asparagus, cheese, and thyme. Top with the remaining English muffin pieces.

In a bowl whisk together eggs and sour cream. Stir in milk, onion, mustard, and 1/8 teaspoon black pepper. Pour evenly over layers in dish. Cover and chill for 2-24 hours.

Bake, uncovered, in a 325 oven for 60 to 65 minutes or until the internal temperature registers 170. Let stand for 10 minutes before serving. Serve with salsa and sour cream in desired.