Pork & Bell Pepper Stir-Fry

Who doesn't like Chinese stir-fry?  Here's a primal friendly recipe adapted from Rachael Ray without all the starchy rice and fried grease you'll find at most Chinese restaurants.

1# boneless pork loin/chops
3 Tbsp cornstarch
3 Tbsp olive/sesame oil
1 bunch scallions, trimmed and sliced into 1" pieces
4 cloves garlic, finely chopped
8 oz mushrooms, sliced
2-3 bell peppers (preferably red/yellow/orange),
  cut into 1" pieces
1 c chicken broth

Stir-Fry Sauce:
1/4 c soy sauce
1/2 tsp ground ginger

Cut the pork into 1/4" thick slices and toss with 2 Tbsp cornstarch.  Set aside.  Mix chicken broth, stir-fry sauce (soy sauce and ginger) and 1 Tbsp cornstarch in small bowl.  Set aside.

Heat 1 1/2 Tbsp oil over med-high heat and add the scallions and garlic, cooking until golden ~ 2 minutes.  Add pork and cook ~-5 minutes, until no longer pink.  Transfer to bowl to keep warm.

Add the remaining 1 1/2 Tbsp oil and cook bell peppers and mushrooms ~2-3 minutes.  Pour chicken broth/stir fry sauce mixture from bowl over the vegetables and cook, stirring, until the sauce is thickened, ~2 minutes.  Add pork back into skillet and stir until heated.  Serve over spinach.

Comments

[Lei]

Sesame Oil...I highly recommend NOT using sesame oil as a cooking oil. It burns easily and loses flavor under heat. I would use it for flavor in the very last stages of cooking. Soy sauce and sesame oil make a killer combo.

btw, the non-roasted sesame oil sometimes found in health food stores is no bueno for oriental cooking. Get the roasted stuff.

[Kelly]

Thanks for the comment, Lei! : )

Here's some information from Mark's Daily Apple, author of The Primal Blueprint, on the definitive guide to oils: http://www.marksdailyapple.com/healthy-oils/