Stir-Fried Pork with Spinach p. 748

Ingredients: pork, spinach, peanut oil, garlic, soy sauce, lime, stock.

I marinated the pork after I chopped them with soy sauce and white wine vinegar while I did other stuff. I can’t testify that it was a huge improvement, but I always enjoy marinated meat and it probably did contribute to the end flavor.

Mark Bittman suggests getting all your ingredients ready before beginning any cooking as stir-frying can go pretty fast. No time in between steps to mince your garlic or juice your lime.

Start by cooking your pork until they lose their pink color. This should only take a couple of minutes. Remove from pan when done.

Next cook your garlic for a few seconds. I tossed in some hot pepper sauce during this step. Bryan likes things spicy. After about 30 seconds add in your spinach to let it wilt. Once it is all wilted add in the pork for a minute or so and remove from heat.

Serve over rice.

Bryan and I enjoyed this dish, but both thought that adding chopped peanuts would really kick it up a notch.


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Filed under meat, pork

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