Hungry Hal Eats Redux | Pork Stir Fry

Y'all... I like to cook. And I like to eat. And I like to think that I like to write. Maybe I don't like to write as much as I thought I did.

I decided that it might be better if I took a different approach to this whole blogging thing. Which is to say, I'll do it when I damn well want to! If it's supposed to be a hobby, it should be a hobby, and not a job.

So I hope you'll forgive me for the year-long absence, and join me whenever I feel like posting about cooking. Lucky for you, I cooked tonight:

Pork Stir Fry

Basically, I thawed and drained real well some frozen mixed vegetables, thinly sliced some pork chops, sauteed them both (separately, and in batches), then combined them with some stir fry sauce and served over rice.

You wanted more than that?

Fine.

Ingredients

6 cups of frozen mixed vegetables, thawed and drained well
3 one-inch pork chops, sliced thinly against the grain
Stir fry sauce

Procedure

Heat a wok (if you have one; a large and deep pan, if you don't) over medium high heat.
Add oil to coat the bottom of the pan.
Wait until the pan is hot. The hotter the pan, the less your food will stick.
Add enough vegetables to the pan that it's full, but not crowded--you want to see some pan through the vegetables. Work in batches if you need to.
Cook the vegetables, stirring frequently until they are cooked through and have a little color, about five minutes.
Remove the vegetables from the pan. Add more oil to coat.
Add the sliced pork, leaving some of the bottom of the pan visible.
Cook the pork, stirring frequently until it is cooked through and has a little color, about five minutes.
Add the vegetables back to the pan.
Add the stir fry sauce and bring to a simmer.
Allow the sauce to thicken.
Serve over rice.

Stir Fry Sauce

1.5 cups chicken stock
2 tablespoons soy sauce
2 tablespoons seasame oil
1 tablespoon sugar
4 cloves garlic, minced
1/2 tablespoon grated ginger
2 tablespoons corn starch

Mix together just before use.