An appetizer that I had at a restaurant inspired me to take the stir-fries that I have so frequently to a new level. Instead of nestling them over a bed of rice, I've started to pick them up in a variety of wrappers and holders. Some of my favorites include:
Boston lettuce leaves
Flavored flour tortillas
Warm flat bread
Red pepper halves
I'm particularly fond of how well this works the next day. Often, things like stir-fry find themselves the main component to a quick lunch. By warming the stir-fry and popping it in one of the items above, I've got a tasty hand-held that doesn't slow me down! Besides, it's just plain fun. Try it and you'll agree.
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
In a jar with a screw-top lid, combine the vinegar, honey, lime juice, soy sauce, garlic-ginger paste and sesame oil. Place the lid on the jar and shake vigorously until well-combined.
Place the pork tenderloin strips into a resealable plastic bag. Pour half of the soy sauce mixture into the bag. Refrigerate the remaining soy sauce mixture. Seal and refrigerate 4 to 24 hours.
Heat the wok oil in a wok over high heat. Drain the pork tenderloin strips and add them to the wok; stir-frying for about 4 minutes. Move the meat to the sides of the wok and add the vegetables to the center. Stir-fry an additional 4 minutes and then toss the meat with the vegetables. Add the remaining soy sauce mixture to the wok and toss well to coat the meat and vegetables. Stir-fry until thickened and bubbly. Serve over rice or with the wrap of your choice.
Yields: 4-6 servings
Preparation Time: 30 minutes, plus marinating time
