Tuesday, January 18, 2011

Simple stirfry

One of the dishes Mark Bittman mentioned in his article on sustainable food was the stir-fry. Here's one I did tonight that was very good. A good exhaust fan in your kitchen is recommended.

Lori K's Hunan pork stir-fry
Serves 2

3 ounces roasted pork, diced
1 tablespoon oil
2 carrots, shredded
1 quarter wedge of cabbage, shredded
Hot garlic chili bean paste, to taste
Soy sauce, to taste

Heat the skillet until very hot. Add oil and pork immediately. Stir until pork pieces are crispy, then remove. Add vegetables and stir until they are done. Add chili paste and soy sauce to taste, then stir in the pork. Serve over hot rice.