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November 1, 2013

Diet restrictions limit what to serve at party

Diet restrictions limit what to serve at party

(Continued)

3/4 teaspoon salt

4 tablespoons soy sauce

2 teaspoons peeled, minced gingerroot (leftover gingerroot keeps well in a Ziploc bag in the freezer)

1 to 11/4 pounds boneless pork sirloin cutlets

3 tablespoons olive oil, divided

2 large cloves garlic, crushed

1 cup thinly sliced celery

1/2 cup each thinly sliced zucchini, small broccoli flowerets, and green or red pepper strips

3 green onions cut in 2-inch pieces

1, 8-ounce can water chestnuts, drained

1, 6-ounce package frozen snow pea pods, thawed. (Use fresh if you can get them, cook until crisp-tender).

Combine first six ingredients in a small bowl; stir well and set aside.

Cut meat into 1/2-inch strips.

Pour 2 tablespoons of the oil around top of preheated wok, coating sides; heat wok to medium high for 2 minutes. Add pork and garlic and stir-fry just a few minutes. Remove from wok and set aside.

Pour remaining oil into wok. Add celery and remaining vegetables except for snow peas, and stir-fry 3 minutes or until vegetables are crisp-tender.

Last, add reserved broth mixture, pork, and snow peas; cook, stirring constantly, until mixture is thickened and hot.

Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com.

 

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