Last night I made a stir-fry, similar to the one from my previous post.
Instead of steak, I used pork, and marinated it for 1 hour in a salad dressing I picked up at Whole Foods - Annie's Naturals mango dressing. Since this dressing is fat free (it contains no oil), it didn't add anything unnecessary to the dish.
I stir-fried the pork in the marinade, and then the vegetables as well, before adding the same spicy sauce. The marinade added a little bit of sweetness, but the finished dish was still plenty spicy. I think it would be even better if I added some chopped mango - an idea for next time. I also used different veggies - a red pepper, broccoli and snow peas.
Here's how I made it:
1. Cut the pork into thin strips, place in a shallow dish, cover with the mango dressing, and refrigerate for about 1 hour.
2. Slice the veggies - pepper and broccoli, cut an onion into wedges, and mince about 1T each of garlic and ginger. Keep all of these on a board separate from each other, or in individual bowls, as well as the snow peas.
3. Make sauce: Mix together 1/4C low-sodium chicken broth, 1/4C low-sodium soy sauce, 2t rice vinegar, 1t toasted sesame oil, 1t crushed red pepper, and 1t sugar in a small bowl.
4. Make thickener: Mix together 2t cornstarch with 2T chicken broth into another small bowl.
It is important to have all of these done before you start cooking, because stir-frying is done very quickly.
5. Put rice noodles in a bowl and cover with very hot water, and allow to soak until just tender, about 7 minutes, then drain.
6. Add 1T oil to a wok or skillet (I used safflower oil, you could also use peanut or vegetable). Add pork with the marinade and stir-fry until just cooked through, about 2-3 minutes. Remove to a clean bowl.
7. Add onion to the wok and stir-fry until light brown, about 1 minute. Add garlic and ginger, and then the red pepper and broccoli. Cook for 1 minute, and then add the snow peas. Cook for about 2 more minutes.
8. Return the pork to the wok.
9. Whisk the sauce in the bowl, and add it to the wok, mixing together with the veggies and steak. allow the sauce to boil for about 1 minute.
10. Add the cornstarch mixture and stir until slightly thickened.
11. Mix in the rice noodles.