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.