Pork and Veggie Stir Fry

(Egg roll not included)

It took a few tries to get this just right. After frying the marinated pork, scrape the dried bits in the pan as you add more oil before mixing in the vegetables. It helps if you put the lid on for 30 seconds to steam the bits. They add a ton of flavor to the veggies. Finally, the sauce has a thicker consistency when you add a touch of cornstarch.

For the meat marinade

1 lb. butterfly pork chops

3 Tbsp soy sauce

1 Tbsp cornstarch

1 tsp chili powder

¼ tsp red pepper flakes

1 tsp garlic powder

1 tsp ginger

1 Tbsp honey

1 Tbsp canola oil

For the veggie marinade

2 Tbsp canola oil, divided

1 bell pepper, julienne

1 medium white onion, sliced

8 oz. White mushrooms, sliced

2 carrots cut into matchsticks

3 garlic cloves smashed and slivered

2 Tbsp soy sauce

½ tsp chili powder

½ tsp garlic powder

½ tsp ginger

1 tsp honey

1. Trim fat off pork chops. Cut chops in half lengthwise and slice into ½ inch thick slices. Whisk soy sauce through honey until well blended. Pour over pork slices in a bowl and let marinate for 45 mins in room temp.
   
   
2. Heat 1 Tbsp of canola oil in a skillet or wok over medium high heat, swirl to coat pan. Spread pork into one layer on skillet. Fry for 2 minutes on each side. Remove meat and reserve burned bits in skillet.
   
   
3. Heat 1 Tbsp of canola oil in same skillet over medium heat, swirl to coat pan. Add vegetables stirring constantly with a wooden spoon to scrape at brown bits. Cook until slightly tender. Add soy sauce combination and cover skillet for 1 minute. This will trap moisture and forcefully liquidate brown bits. Uncover and stir until vegetables are completely tender. Add pork to skillet and turn off heat. Serve over brown rice.