> SOUTHERN INDIANA —
PORK STIR FRY
Liz threw this together the next night, and it was really good. Cut the second piece of pork loin into thin strips. (This was the equivalent of three three-fourths inch chops). In medium bowl combine one-third cup of soy sauce, 1 tsp. sesame oil, 1 tsp. of honey and 1 tsp. Sriracha chili sauce or one-half teaspoon dried chili flakes. Add pork strips to bowl and stir. Set aside.
Liz likes to use whatever veggies are in the fridge for stir-fry. Our fridge contained a red pepper and two bags of sugar snap peas, and mushrooms. We always have plenty of onions in the pantry and she found a large bag of almonds as well. She toasted the almonds in the oven (about 8 minutes in 350 oven) ... take out as soon as they begin to brown.
Thinly slice one medium onion, the red pepper, and the mushrooms. Heat a wok or large skillet on high heat. Add enough vegetable oil to coat the pan (about 1 tablespoon). Add onion and red pepper and saute, stirring veggies as they cook. After a minute, add peas, continue stirring for another couple of minutes before adding mushrooms. Cook just until all veggies are tender-crisp. Remove from pan and place in a bowl. Add another tablespoon of vegetable oil. When heated, add meat and stir-fry until meat is browned and cooked through. Add veggies back to pan. If you like more sauce with your stir-fry, at this point you can combine pne-third cup soy sauce, 1 tsp. Sriracha, a few tablespoons of water, and 1 tsp. corn starch. Mix well. Push veggies aside in pan, and with heat on medium-high, add sauce, stirring constantly until it begins to thicken. Serve over rice.
— Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville by day and a BBQ enthusiast on nights and weekends. Liz is his wife. He is also a Kansas City Barbecue Society judge. You can contact Dave with your BBQ and grilling questions by emailing him at firstname.lastname@example.org or at BBQ-My-Way.com