Tasty Tools: Asian Pork Stir Fry
August 28, 2008
It’s that time again to highlight another kitchen utensil in the monthly Tasty Tools blog event hosted by Joelen. This month’s tool is the whisk. Everyone has these in their kitchen and I for one never think twice about pulling one out to beat some eggs or pancake batter. But it’s a handy little tool. I particularly love the one I used tonight to mix up the sauce for my asian pork stir fry. It’s the mini whisk from Pampered Chef. It’s the perfect little tool for beating just an egg or two and whisking together ingredients for a salad dressing or marinade.
I make my chicken stir fry pretty much the same way I made this. We had chicken last night so I thought using some pork chops in this stir fry would be great. It was a very easy and delicious dinner.
Asian Pork Stir Fry
3-4 1″ thick center cut, boneless pork chops (or pork loin), cut into 1″ pieces
3 large carrots, peeled and sliced diagonally into strips
1/2 a large onion, diced
1 cup broccoli florets, fresh or frozen
1/4 cup lite soy sauce
2 Tbsp honey
1-2 cloves minced or pressed garlic
2 Tbsp olive oil
Begin by combining the soy sauce, honey, and garlic in a small bowl. Whisk to incorporate the honey into the soy sauce. Set aside. Add 2 Tbsp olive oil to a skillet and heat over medium heat. Add the pork to the skillet and cook about 5 minutes. Remove from the pan and set aside. Add the onion and carrots to the pan. Cook covered (to steam the vegetables) about 5 minutes. Add the pork back to the pan to finish cooking along with the soy sauce mixture. Add the broccoli the last 5-6 min and cook covered. Serve over rice.