Tuesday, November 15, 2011

Pork and Brussels Sprouts Stir Fry

I was mostly looking for a quick dinner tonight and I'd seen this in a magazine a few weeks ago and bought stuff for it.... and I discovered that it's so amazingly delicious. :)

Pork and Brussel Sprouts Stir Fry

Picture from the magazine.

This recipe is adapted from a Rachel Ray magazine.

3 tbsp oil
1 lb boneless pork loin chops (You can find these for about $2 a pound, which makes for a cheap meal)
1 lb brussels sprouts (I bought a 16 oz bag of frozen ones & defrosted them in the microwave just until cuttable)
2 cloves garlic, chopped finely
1/3 cup soy sauce
1/4 cup water
3 tbsp brown sugar
cooked jasmine rice

Heat 1 tbsp oil in a large nonstick skillet over medium high heat.

Slice each brussels sprout in half and then slice the pork chops in 1/4 inch thick slices.

Season the pork with black pepper (I used freshly ground pepper) and add to the hot oil. Spread the meat out in a layer over the bottom of the pan. Leave alone until the first side is golden. Then flip all the little meat pieces and cook until the other side is golden. At this point I added a teaspoon of red pepper flakes. If you don't like spicy stuff, add less or omit this step.

When the pork is cooked, dump it out of the pan onto a clean plate.

Add the remaining 2 tbsp oil to the pan, still on medium high heat. Add the brussels sprouts to the pan and do the same thing you did with the meat, but stirring slightly more often. The brussels sprouts will turn really brown (this is what you want). Cook them until brown and tender, approximately 5 minutes. (Don't cook longer than 8 minutes...they'll overcook and get gross.

Add the chopped garlic and cook, stirring constantly, for one more minute. (No longer. You don't want your garlic to burn.)

Stir together the sugar, soy sauce, and water, and add to the pan. Lower your heat to medium and cook for just a few minutes until the sauce barely starts to thicken. (This took probably 2-3 minutes.)

Add the meat back into the pan and keep stirring to get the meat all saucy and delicious.

Turn the heat off so it doesn't all burn while you're eating, and serve over rice. I put a little bit of butter in my rice, Bryan didn't, both were good.

**The brussels sprouts absorb most of the sauce and get a little bit salty. This is one reason not to season the meat with much salt at the beginning. If you don't like that much saltiness, use low sodium soy sauce or don't make this recipe because soy sauce is salty. It was pretty tasty though with the pork and rice.

This would be really tasty with scallions or green onions. The original recipe actually called for scallions, I just didn't have them. Either would work great.

I think this is my new favorite way to eat brussels sprouts. Yum.

The longest part of this was cooking the rice, which takes about 20 minutes, but can be done while you cook the stir fry. Dinner was on the table in less than a half hour. :)

I learned that it's "Brussels Sprouts", not Brussel Sprouts while writing this post. Huh. Weird. Never knew that.

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