I’m still alive. I haven’t been a very good blogger lately. I”m trying to fix that though! (How many times have I said that? ) But really. Work has been hectic for awhile. I started a new position in early May and it has kept me busy! But I’m working on my work-life balance and trying to spend more time at home (and in the kitchen)! Hubby and I are actually now in the process of trying to lose weight so we’re cooking every night and using the grill pretty much daily since its summer time! So I’ll be back with lots of new recipes, just stay tuned (I’ve got a few other plans & changes to share soon too!)
The reason you came here though… food!! I love stir fry. I could eat it every day served up with some rice. Its such a quick and easy meal and so satisfying. I love how versatile stir-fry is…. just use what you’ve got! Makes it easy to whip up in a crunch. I’m always trying new combinations of veggies and meat (especially since hubby doesn’t eat many veggies) and this one is a clear winner. I served it with brown rice & bok choy. So tasty!
Pork & Pepper Stir-Fry
3/4 lb. pork tenderloin, trimmed & thinly sliced
1 red bell pepper, thinly sliced
2 Tbsp olive oil
3 cloves garlic, minced
1/4 tsp white pepper
kosher salt & black pepper
3 Tbsp reduced-sodium soy sauce
1 Tbsp Srirachi sauce
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the pork and stir fry for 2 to 3 minutes, or until browned. Add additional tablespoon of olive oil, red bell peppers, minced garlic, white pepper. Season lightly with salt & black pepper. Cook until garlic becomes fragrent and peppers soft. Add soy sauce & srirachi sauce. Stir well and cook additional 1-2 minutes. Serve immediately.