Tuesday, September 27, 2011

We're back!

It has been a while since my last post and a lot has happened in that time. We were up in Maryland for our wedding! From there we went to Aruba for our honeymoon and just got home and finally get a home cooked meal. I did take lots of pictures of the delicious food we ate while on our honeymoon but somehow you always still want a home cooked meal. A lot of our beach and pool reading material were cooking magazines, no surprise. So by the time we got home I had lots of pages folded over or ripped out to try.

Below is the recipe to Pork and Brussels Sprouts stir fry. I would never think to use sprouts in a stir fry but they were soft and a nice change. While you don't taste the brown sugar in the sauce it makes the soy sauce a little bit sweeter and not such a harsh flavor. I might add a few dashes of red pepper flakes next time for a little kick.

I am not a fan of handling meat so since Jason was home I took full advantage and had him slice up the pork into the 1/4 inch strips.

I took care of washing and cutting the brussel sprouts in half being sure to remove the outer leaves. Then you put them in the pan until they become golden brown and tender. Our store only had big sprouts so it took a little bit longer to cook.

Pork and Brussels Sprouts Stir-Fry
Serves 4
Adapted slightly from Everyday with Rachel Ray Magazine 
3Tbsp Oil
¾ lb boneless pork loin chops cut into ¼ inch thick strips
1 ½ lbs Brussels sprouts, halved
2 scallions, greens and whites sliced separately
2 cloves garlic
1/3 cup light sodium soy sauce
2 Tbsp brown sugar

Heat 1 Tbsp oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate. Cover the pork with foil to keep it warm.

Add remaining 2 Tbsp oil and sprouts to pan and cook stirring occasionally until brown and tender; 5-8 minutes.

Add scallion whites and garlic; cook 1 minute. Add soy sauce, brown sugar and ¼ cup water until sauce is slightly thickened.

Return pork to pan and toss to coat and heat through. Top with scallion greens and serve with rice.

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