Tag Archives: Garlic

Pork Stir Fry

So happy Spring has arrived! We spent both days of this weekend outside in the sunshine! On Saturday, we had Harper’s soccer game and a birthday party at a playground. Then Sunday, we were cleaning up the porch and front yard after church.

harper-in-spring

I even got a tiny sunburn on the back of my neck since my hair no longer covers it now that my hair is all gone! I must have cut off 8-9 inches in the back!

momwithagoldenfork sunburn

Anyways, we also said a very sad goodbye to our dear, dear friends who moved to Jacksonville. Our children have grown up together and it’s just so sad now that they aren’t around the corner anymore. Life will be a lot less exciting without them but we both know we will get to visit each other since it just a quick 5 hour drive down I-10 from us! Haha!

momwithagoldenfork dear friend

This is blast from the past (Carmel 2009 BC: before children!)

So the matter at hand: Pork Stir Fry. As I am emptying out my back log of recipes, this one is a more recent one I have fixed. Its one I know many people have a similar type of dish already; but since I love to share my own recipes, maybe its a little different from others out there!

On another note, if you have everything prepped and ready for this meal, you can make Pork Stir Fry in a flash! I’d say less than 20 minutes! That’s better than take out for sure and it tastes just as good!

pork stir fry plate

Pork Stir Fry

Ingredients:

  • 1 1/2 lb pork chops, sliced in 1/4in strips (could be chicken or flank steak or peeled shrimp instead!)
  • 1 egg
  • 1 TBL rice wine vinegar
  • 1 tsp soy sauce
  • 1 TBL cornstarch
  • 2 carrots, peeled and thinly sliced
  • 2 celery ribs, sliced thinly
  • 1 onion, cut in half and thinly sliced
  • 5-6 button mushrooms, sliced
  • 1 cup broccoli (fresh or defrosted from frozen), in florets
  • pinch of salt
  • pinch of sugar
  • 3 TBL vegetable oil, divided
  • 3 cloves garlic, minced or pressed
  • Sliced green onion or Black sesame seeds or chopped cilantro for garnish
  • Sauce:
  • 1 cup chicken stock
  • 1 TBL cornstarch
  • 1 TBL soy sauce
  • 1 TBL hoisin sauce
  • 1 TBL rice wine vinegar

Instructions:

Whisk together egg, rice wine vinegar, soy sauce and cornstarch. Add in the pork (or other protein) and set aside.

pork stir fry wet ingredients

Mix up the sauce and place in area next to stove along with the vegetable and pork.

pork stir fry vegetables

Heat 2 TBL of oil in large skillet or wok. Add pork and brown until no longer pink, 1 1/2- 2 minutes, (should still be underdone). Remove to a plate and set aside.

brown pork for stir fry

Make sure pan is HOT and add remaining 1 TBL of oil. Add garlic and saute for 30 seconds.

saute garlic pork stir fry

Add all the vegetables along with a pinch of salt and sugar. Stir fry until crisp-tender about 2 minutes.

pork stir fry vegetables in pan

Add the pork and pour in sauce and stir. Everything should start to thicken up by about 3 minutes.

pork stir fry saucepork stir fry thicken

Move to plate and sprinkle any garnishes on top. Serve on top of white (or brown!) rice and Voila!

pork stir fry golden fork

Pork Stir Fry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1½ lb pork chops, sliced in ¼in strips (could be chicken or flank steak or peeled shrimp insteadl!)
  • 1 egg
  • 1 TBL rice wine vinegar
  • 1 tsp soy sauce
  • 1 TBL cornstarch
  • 2 carrots, peeled and thinly sliced
  • 2 celery ribs, sliced thinly
  • 1 onion, cut in half and thinly sliced
  • 5-6 button mushrooms, sliced
  • 1 cup broccoli, (fresh or defrosted from frozen) in florets
  • pinch of salt
  • pinch of sugar
  • 3 TBL vegetable oil, divided
  • 3 cloves garlic, minced or pressed
  • Sliced green onion or Black sesame seeds or chopped cilantro for garnish
  • Sauce:
  • 1 cup chicken stock
  • 1TBL cornstarch
  • 1 TBL soy sauce
  • 1 TBL hoisin sauce
  • 1 TBL rice wine vinegar
Instructions
  1. Whisk together egg, rice wine vinegar, soy sauce and cornstarch. Add in the pork (or other protein) and set aside.
  2. Mix up the sauce and place in area next to stove along with the vegetable and pork.
  3. Heat 2 TBL of oil in large skillet or wok. Add pork and brown until no longer pink, 1½- 2 minutes. (should still be underdone) Remove to a plate and set aside.
  4. Make sure pan is HOT and add remaining 1 TBL of oil. Add garlic and saute for 30 seconds.
  5. Add all the vegetables along with a pinch of salt and sugar. Stir fry until crisp-tender about 2 minutes.
  6. Add the pork and pour in sauce and stir. Everything should start to thicken up by about 3 minutes.
  7. Move to plate and sprinkle any garnishes on top. Serve on top of rice.

 

Please let me know what you think of the Pork Stir Fry! I would love to hear your comments!

 

Trio of Dips

Trio of Dips

So, a friend of mine hosted a party last night for the jewelry line, Stella and Dot. She graciously allowed me to bring a few appetizers over for everyone to munch on. It was a great time trying on some amazingly beautiful pieces of jewelry and chatting with friends! Thanks so much for hosting a great party, Kim!

You can check out her Stella and Dot page here: http://www.stelladot.com/sites/kimberlymurphy

Since I am slightly indecisive, I made 3 different dips for the party. They are all dairy and meat-free, as it so happens. So a lot less guilt when chowing down, all the better! I served these with a big arrangement of sliced bell peppers, celery, cucumber, and carrots, sliced baguette, and pita chips. I love options!

Red Pepper & Walnut Dip

(this is an adaptation of this recipe: two faced red pepper dip.)

1 cup walnuts
2 TBL olive oil
3 cloves garlic
1 TBL parsley
1/2 tsp salt and pepper
8 oz roasted red peppers (I like the ones already sliced)

Start by toasting the walnuts and halved garlic in a sheet pan under the broiler for 3-4 minutes. I leave the rack about 5 inches from the heat.

Red Pepper & Walnut Dip

Add the toasted walnuts, garlic, parsley, salt and pepper to a food processor and pulse 4-5 times.

Red Pepper & Walnut Dip

Add red peppers (none of the liquid) and turn processor on for 10-20 seconds.

Red Pepper & Walnut Dip Red Pepper & Walnut Dip

Scrape down sides and turn processor on with opening in lid off and stream in oil.

Red Pepper & Walnut Dip

I added a few chopped slices to the top after I put in a bowl.

Red Pepper & Walnut Dip

 

Red Pepper & Walnut Dip
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A creamy, wholesome dip that marries the sweetness of the red pepper and heartiness of the walnuts in an easy appetizer.
Ingredients
  • 1 cup walnuts
  • 2 TBL olive oil
  • 3 cloves garlic
  • 1 TBL parsley
  • ½ tsp salt and pepper
  • 8 oz roasted red peppers (I like the ones already sliced; found where olives and pickles are in your store)
Instructions
  1. Start by toasting the walnuts and halved garlic in a sheet pan under the broiler for 3-4 minutes. Leave the rack about 5 inches from the heat.
  2. Add the toasted walnuts, garlic, parsley, salt and pepper to a food processor and pulse 4-5 times.
  3. Add red peppers (none of the liquid) and turn processor on for 10-20 seconds.
  4. Scrape down sides and turn processor on with opening in lid off and stream in oil.
  5. Add a few chopped red pepper slices to the top after scooping into bowl, if desired.

 

Chickpea Dip

(Adapted from: http://www.foodnetwork.com/recipes/rachael-ray/spicy-hummus-quick-chickpea-spread-recipe/index.html)

1 14.5 oz can chickpeas, drained
1 tsp ground cumin
1 tsp cilantro
1/2 tsp ground coriander
1 clove garlic, crushed
1/2 tsp salt
1/2 lemon, juiced
1/4 cup olive oil

Add all ingredients expect oil to food processor.

Chickpea Garlic Dip

Pulse 5-10 times and the scrape down sides.

Chickpea Garlic Dip

Stream in oil slowly from opening in lid until smooth consistency.

Chickpea Garlic Dip

I added a few halved chickpeas on top after it was spooned into a bowl.

Chickpea Garlic Dip

Chickpea Garlic Dip
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A new twist with a nod to hummus with lemon and cilantro to give it a bright fresh flavor
Ingredients
  • 1 14.5 oz can chickpeas, drained
  • 1 tsp ground cumin
  • 1 tsp cilantro
  • ½ tsp ground coriander
  • 1 clove garlic, crushed
  • ½ tsp salt
  • ½ lemon, juiced
  • ¼ cup olive oil
Instructions
  1. Add all ingredients expect oil to food processor.
  2. Pulse 5-10 times and the scrape down sides.
  3. Stream in oil slowly from opening in lid until smooth consistency.
  4. Add a few halved chickpeas on top after spooning into a bowl.

 

Black Bean & Corn Salsa

1 large tomato, seeded and diced (or 2 small Roma)
1/2 small red onion, diced (or 1/4 of large)
1 clove garlic, toasted and minced
1 TBL parsley, chopped
1 TBL red wine vinegar
3/4 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 TBL olive oil
1/2 lemon, juiced
1 15 oz can black beans, rinsed and drained
1 15 oz can whole kernel corn, drained

Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.

Black Bean Salsa Black Bean Salsa

Add black beans and corn.

Black Bean Salsa

Refrigerate for 4-6 hours before serving to allow flavors to meld.

Black Bean Salsa

Black Bean & Corn Salsa
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This salsa is a fresh, flavorful dip that goes well with chips or veggies alike that keeps tasting better the longer it sits.
Ingredients
  • 1 large tomato, seeded and diced (or 2 small Roma)
  • ½ small red onion, diced (or ¼ of large)
  • 1 clove garlic, toasted and minced
  • 1 TBL parsley
  • 1 TBL red wine vinegar
  • ¾ tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 TBL olive oil
  • ½ lemon, juiced
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can whole kernel corn, drained
Instructions
  1. Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.
  2. Add black beans and corn.
  3. Refrigerate for 4-6 hours before serving to allow flavors to meld.

 

Thanks again Kim for letting me bring all this (and some mini banana chocolate-chip muffins!) to your party! I had a really great time!

Trio of Dips Trio of Dips

These dips go well with all kinds of chopped fresh veggies to dip them in: carrots, sliced bell peppers, cucumbers, celery or whatever you like! A sliced baguette works well too and tortilla chips or pita chips are awesome as well!

Please let me know what you thought of the Trio of Dips! I would love to hear from you!