Pork And Pepper Stir Fry I Made It Ii

Pork and Pepper Stir Fry

DIZ3 4 years ago
Recipe: Pork And Pepper Stir Fry
Submitted By: Pamela
Date: November 10, 2019

Despite what I feel are major flaws with the recipe, it was still very tasty. More of a Janpenese style sweet ‘n sour with the teriyaki sauce. What surprised me was that it tasted like it had pineapple in it. I will attribute that to the vinegar based pork marinade which I initially didn’t like. In the end, it all came together nicely. I did make a few changes for tastes preferences and availability. First, I used sesame oil instead of vegetable oil. I omitted the ginger, mint, and almonds. The mint and almonds are toppings. I did add chopped water chestnuts to the skillet when I added the peppers so it would have something crunchy. Finally, I made this to use up the last of the bell peppers from the garden and I only had red and yellow peppers.

Let’s talk flaws. First, this is a lot of marinade for a small amount of meat. Second, adding 5Tbsp of oil to the skillet is a lot, especially since the marinade already has 5Tbsp of oil in it and heavily coats the meat. To put this into perspective, 5 Tbsp of oil is roughly 1/3cup. I chose not to add any additional oil to the skillet. Even after draining off the marinade, the meat was swimming in a watery liquid as it cooked. So much so that I got a large bowl and drained it all off. Still, after adding the teriyaki sauce and peppers, there was plenty of liquid to make a nice sauce for rice. I don’t know what would cause so much liquid. I let the pork chops marinate on the counter for about an hour. The pork chops were not frozen. Maybe it was a fluke.

I almost forgot about the chile paste. That stuff is too hot for me! I left it out. Hubby likes it so he mixes chile paste into his when he makes his plate.
Flag
chuckieb 4 years ago said:

Beautiful photo DIZ!

Flag
LindaLMT 4 years ago said:

Wow, what a gorgeous photo DIZ!! I bet the recipe would be great with beef too. Thanks for noting what you did, I too would tweek the recipe, no mint for sure but lots of ginger.

Flag
DIZ3 4 years ago said:

Thank you, Chuckieb!

Flag
DIZ3 4 years ago said:

Thank you, LindaLMT! It's kind of funny. Hubby thought it was beef and I had to tell him it was pork. It would also be good using chicken.

Flag
Cosmicmother 4 years ago said:

Scrumptious looking, Diz!
I would almost think listing the oil listed twice was a mistake but then she named it twice in the directions--so I guess not. At least it still turned out tasty for you!

Flag
DIZ3 4 years ago said:

Thank you, Cosmicmother! I thought it was an error, too, until I read through the directions. You know how it is, sometimes you really have to tweak these recipes. By the way, great to see you! :)

Flag
mommyluvs2cook 4 years ago said:

Great picture Diz! Wow, that sounds like so much liquid and oil! It seems like with Japanese/Asian dishes I am always having to double or triple the sauce ingredients just to get enough to serve over rice. Not the case here lol :P Glad the flavor was there for you though and love your addition of water chestnuts!

Flag
DIZ3 4 years ago said:

Thank you, Mommyluvs2cook!

Flag