Pepper Pork

Miss F and I headed to Aspen to spend a week with C over Memorial Day weekend. I had him inventory the kitchen in our condo and ordered everything I thought I might need from Amazon, which wasn't as much as I expected.  Our place it outfitted quite nicely, I even made C his favorite chicken pot pie in a Le Creuset Dutch Oven, which is nicer than anything I own for sure.  The one thing I didn't think about was measuring cups and spoons.  One measuring cup was $12 at the grocery store and Amazon wasn't shipping anything quickly do to the holiday weekend.  Luckily I found some three ounce Solo cups which worked well for measuring the rice, which I had to cook for far longer up here at altitude.  I was originally going to make Ginger Pork with Oyster Sauce, but Miss F spied the bell peppers at the store and wanted them.  If Miss F wants any vegetable, she gets it.  I adapted the recipe to suit her request.

Pepper Pork

2 thick cut pork chops, cut into bite sized pieces

Marinade for pork:
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon water

1 tablespoon cornstarch
6 tablespoons chicken broth
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon Sriracha (to taste)

1 red bell pepper, chopped
1 red bell pepper, chopped
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
2 cloves garlic, minced

Transfer pork to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix cornstarch, broth, soy sauce and oyster sauce in a small bowl. In a wok heat 1 tablespoon oil over high heat, add bell peppers and onion. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add pork mixture. Stir-fry for 2 to 4 minutes. Pour in the sauce. Stir until thickened. Return vegetables to the wok. Serve over rice.

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