Wednesday: Loin Snap Stir-Fry

Personal Note: I can hear you groaning the background. “ANOTHER stir-fry??” What can I say? It’s quick, easy, healthy and I have an undying love of eating with chopsticks. So if stir-fries aren’t your thing, have you met my friend chopsticks? They’ll change your life and maybe they can make sty-fries STICK for you. (What a groaner of a joke…)

Plan of Attack:

1. Freeze and slice pork

2. Prepare marinade (for @ least 3 hours)

3. Wok Away

Ingredients for 2:

Marinade:

½ pound pork loin

½ tsp salt

½ Tbsp sugar

1 Tbsp hoisin sauce

1 Tbsp Ketchup

½ Tbsp dry sherry (or Shaoxing- Chinese cooking wine)

1 tsp rice vinegar

½ tsp grated peeled fresh ginger

1-2 garlic cloves, minced

1 Tbsp wok oil (or peanut or canola oil)

2 oz thai rice noodles, cooked as package directs

4-8 oz sugar snap peas

Instructions:

1. Either the night before or the day of cooking: freeze pork loin for 45 minutes, then remove and slice into 1/8th inch slices and sprinkle with salt
2. In a ziplock bag add sugar, hoisin sauce, ketchup, dry sherry, rice vinegar, ginger and garlic; mash to mix.
3. Add pork slices, close ziplock and shake to mix. Let marinade for at least 3 hours or overnight
4. Heat wok to medium-high (or nonstick skillet) heat; add oil
5. Add sliced pork and marinade into the wok and cook for 4 minutes; add sugar snap peas and continue cooking for 1.5 minutes. Finally, add the cooked noodles and sauté for 30 seconds until warmed through.
6. Enjoy!