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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stir-Crazy Pork and Zucchini Recipe

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This recipe for Stir-Crazy Pork and Zucchini is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound Pork Tenderloin cut in 1 inch chunks
2 teaspoon fennel seeds
2 teaspoon balsamic vinegar
3/4 teaspoon salt or a dash of soy sauce
1/2 teaspoon hot pepper flakes
2 tablespoons extra-virgin olive oil
2 small green or yellow zucchini cut in 1 inch chunks
2 cloves of garlic
1/2 cup of natural almonds
1/4 cup chopped parsley
1/2 teaspoon dried oregano
Directions:
Directions:
Toss together the pork, fennel seed, vinegar, salt, and hot pepper flakes. In a wok or large frying pan heat half of the oil over high heat. Stir fry the pork mixture for 2-3 minutes until the meat is lightly browned and slightly pink. Transfer to a bowl and wipe out the wok. Reheat the wok over medium heat and add the remaining oil, zucchini, garlic, almonds, oregano and stir-fry for 3-4 minutes until the zucchini is lightly browned. Stir in the meat mixture and parsley and cook for 2 minutes until warmed through. Serve over brown rice or noodles.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
This recipe can be spiced up quite a bit by adding more hot pepper flakes. As in most stir fries the 2 separate cooking times for the meat and the vegetables is critical to get the most out of the flavors and the crispness of the vegetables. Preparing the ingredient ahead can make this very quick. For a truly Chinese feast cooking several dishes and then serving them family-style in large common bowls with individual rice bowls and chop sticks makes for a very festive meal. Add oriental pickles and a clear soup at the end and you have a quick trip to the Orient without jet-lag.

 

 

 

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