Pork and Bell Pepper Stir fry
Recipe from Everyday with Rachel Ray
Serves 4 - Prep 20 minutes - Cook 15 minutes
1 pound boneless pork loin (I used beef)
3 tablespoons cornstarch
3 tablespoons vegetable oil (I used EVOO)
1 bunch scallion, trimmed and sliced
4 cloves garlic (I used 2 spoons of garlic minced in water)
2 eggplants (I used 1 large)
1 red bell pepper (I used green)
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 slivers. Toss with 2 tbsp cornstarch.
2. In a large skillet, heat 1 1/2 tablespoons oil over medium-high heat. Add scallions and garlic; cook, stirring, until golden, about 2 mins. Add the pork and cook stirring until no longer pink, about 3 mins. Transfer to bowl.
3. Add remaining 1 1/2 tablespoons oil to the skillet, add the eggplant and cook, stirring, until slightly softened, about 3 mins. Add the bell pepper, cook until crisp tender. In a small bowl, stir together chicken broth, stir-fry sauce and remaining 1 tbsp cornstarch; pour over vegetables and cook, stirring until sauce is thickened, 1-2 minutes. Return the pork mixture to the skillet and stir until heated through, 1-2 minutes.
TIP - You can skip the store bought stir fry sauce and mix 1/4 cup soy sauce with 1/2 teaspoon ground ginger.
Serve with rice.