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Thursday, July 12, 2012

Dinner Tonight!

My sister and her boyfriend came to visit for a few days!

And, because it's Wednesday, there's no scheduled meal at camp, and my sister and her boyfriend do, in fact, need to eat.

So here's what we're having!

Inspiration: Left-over pork tenderloin, lots of spaghetti noodles, a craving for something savory.

Pork Stir Fry!  Little Wife

About a pound of left over cooked pork, broken into chunks (or cook it as you stir fry, that's good too)
A little green onion
1 tsp vegetable oil
1/2 red bell pepper
1/2 yellow bell pepper
1 green bell pepper
1 cup sugar snap peas (in pod)
1 cup carrots, cut into small pieces
Spaghetti noodles (enough for 4 servings)

1 cup soy sauce
3/4 cup vinegar
3 Tbs. ground ginger
1/4 cup green onions, thinly sliced
4 Tbs. brown sugar

I prepped everything first, because we were planning on going boating before supper and I didn't want everyone hungry and waiting and grumpy. I would suggest making the sauce before you start the rest, because it's just a hassle to mix it up while you're cooking.

Start some water boiling for your spaghetti noodles and cook the spaghetti according to the directions on the box.

In a large skillet, heat the oil and green onion, and then add the veggies. Stir fry for about three minutes, then add the cooked pork. When the veggies are about done, add half of the sauce mixture into the skillet. 

After you drain the spaghetti noodles, return them to the pot and add the remaining half of the sauce mixture to the spaghetti and stir, heat on low for a few minutes.


On the Side: Okay, I admit it, the side dish is one part of meal planning that I kind of suck at. Especially when the meal is kind of a "one pot" deal- meat and veggies and carbs all together. But I overcame my side-dish challenge, and actually made a side for this meal...

Asian-Inspired Cucumber Salad A Little Wife

1 cucumber, cut into thin slices
1/4 cup vinegar
1/4 cup mirin (??? Totally didn't use that)
1/4 cup brown sugar
1 tsp ground ginger
1/4 cup sliced onion (the original recipe calls for a red onion,
 I used some green onion)
1 tsp hoisin sauce (I added this one for kicks)

Mix together everything but the cucumber in a small bowl.  Then pour over the cucumber slices and mix. Put in the refrigerator for at least 15 minutes. 

Consensus: I thickened up the sauce a little by adding some flour to the veggie/pork skillet after I added the sauce. 

The sauce gave the noodles and pork a nice "zing." The cucumbers were good, too! 

1 comment:

  1. We like to eat cucumbers with a mix of soy sauce, rice wine vinegar, sesame oil and chopped garlic. Also quite tasty.


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