This next recipe was just as delicious and went perfectly with the Dragon Noodles!
The recipe was one that I found on a food blog called What's Cooking. I made it as written except for some very slight changes. I made it with a little less spiciness because I'm a wimp when it comes to hot food! I loved it...and hubby agreed! The sauce was spicy and garlicky with a hint of sesame flavor. The pork soaked up these flavors very nicely! You can use leftover pork roast or pork chops to make this dish! I didn't have any, so I cooked up some very thin sliced boneless pork chops in a skillet with olive oil and garlic. Then I proceeded with the recipe. I'm posting the recipe the way I made it...
 |
| Jalapeno Pork with Garlic Sauce If not using leftover pork follow these instructions: 3 boneless pork chops - sliced into very thin pieces 2 large cloves garlic - minced salt & pepper to taste 1 tbls. olive oil Heat a large skillet on medium. Saute the garlic and sliced pork in the olive oil until thoroughly cooked. Then remove from skillet and set aside. INGREDIENTS: 4 large cloves garlic, minced 1 Tbls. white sugar 2 tsp. pure sesame oil 1 tsp. corn oil 3 tsp. rice wine vinegar 1/4 cup lite soy sauce 2 tsp. sriracha sauce - use more if you like it spicy 1 Tbls. red wine vinegar Mix these 8 above ingredients to together in a bowl and set aside. 1 onion, chopped 1 jalapeno pepper, seeded and chopped 1 carrot, julienned 1 celery rib, sliced 3 scallions, sliced thin - garnish Set aside the 5 above veggies this way they're ready when you start cooking. DIRECTIONS: Heat a wok or very large skillet on med/high heat with 2 tsp. of corn oil. Add the onion, jalapeno, carrot and celery. Cook while stirring for about 2-3 minutes. Add the cooked pork and continue cooking and stirring for 2-3 more minutes. Stir the garlic sauce mixture that you set aside in bowl and add it to the pan with the cooked pork and veggies. Stirring again while cooking for another 2-3 minutes. If you want the sauce to be thicker, make a slurry with 1 Tbls. cornstarch and 1/4 cup cold water. Add the slurry to the pan and keep stirring until thickened. Remove from heat. Garnish with scallions and serve warm. Recipe adapted from What's Cooking food blog. |
:.