I know the title of this recipe, Pork and Bell Pepper Stir-Fry, doesn't sound very jazzy, but this recipe is a winner. It's from the Menu Planner section of Everyday With Rachael Ray's September 2008 issue. As I've noted before, the Menu Planner is always my first stop when I'm looking for recipe ideas.
I think I may be a fan of Tracey Seaman because I tend to love every recipe in the magazine with her name on it! This is another one of Tracey's recipes and I will definitely be making it again.
The first thing that appealed to me was the short ingredients list! When I choose my menu each week (I even post it on the side of the fridge), I've been starting at the weekly ads for my local grocery store to choose proteins. This week, pork loin was on sale, so that's how this one ended up on our table.
Now, there's nothing crazy spectacular about this meal. It's a solid, easy, and flavorful weeknight choice that you can have done in 30 minutes or less, so give it a try! I served it with brown rice. Here's the recipe with my comments in brackets:
1 pound boneless pork loin
3 tablespoons cornstarch
3 tablespoons vegetable oil
1 bunch scallions, trimmed and sliced into 1-inch pieces
4 cloves garlic, finely chopped
2 eggplants (about 1 pound), cut into 1-inch cubes
1 red bell pepper, cut into 1-inch pieces
1 cup chicken broth
1/2 cup store-bought stir-fry sauce
1. Cut the pork into 1/4-inch-thick slices, then cut the slices into 1/4-inch-thick slivers. [You really do want them nice and thin so they will cook faster.] Toss with 2 tablespoons cornstarch.
2. In a large skillet, heat 1 1/2 tablespoons oil over medium high heat. Add the scallions and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, stirring, until just no longer pink, 3 minutes. [This took about 5 minutes on my stove, but I may have cooked it too long.] Transfer to a bowl.
3. Add the remaining 1 1/2 tablespoons oil to the skillet, add the eggplant and cook, stirring, until slightly softened, about 3 minutes. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. In a small bowl, stir together the chicken broth, stir-fry sauce and remaining 1 tablespoon cornstarch; pour over the vegetables and cook, stirring, until the sauce is thickened, 1 to 2 minutes. Return the pork mixture to the skillet and stir until heated through, 1 to 2 minutes.