Michael "Dog3" Lonergan wrote:

> I didn't go to the store yesterday so the fridge was somewhat bare. I made
> stock all weekend while working in the garden. I made a roasted pork loin
> friday night and had a nice chunk of it left.
>
>
> I didn't have any really good rice or noodles so I made some Minute Rice
> and set it aside.
>
> I sliced up the loin in small slices. Meanwhile I toasted some sesame
> seeds in the wok and then added some canola oil and infused the flavor of
> the seeds into the oil. I cranked up the heat and threw in the sliced
> pork, crushed garlic (lots of it), a shake of Emeril's Asian seasoning,
> fresh cracked pepper and a few dollops of soy sauce. Heated the meat up
> nicely and removed from wok, set aside in a large bowl. Next I sliced some
> spring onion lengthwise, rinsed and cleaned a few snow peas and threw 'em
> in the wok. Removed the peas and onion and put it in the big bowl with the
> meat. Next I put in some chunks of 1/2 a left over red bell pepper and
> some cubed carrot. I grated the small piece of ginger I had left into the
> wok, and cooked until carrot and pepper was al dente' and set aside in the
> bowl with the rest of the ingredients. I threw a few more cloves of crushed
> garlic into the wok and a couple of eggs which I scrambled into big chunky
> pieces of egg. I re-added all the ingredients and the cooked rice. While
> it was all warming, I made a sauce of soy sauce, corn starch and chicken
> broth and crushed red pepper (I had rehydrated it previously). Added the
> sauce, warmed until thickened and at it. It was delicious. I also had a
> couple of frozen egg rolls with hot mustard sauce. I dubbed it garlic
> ginger pork. Mmmmm.....
>
> Michael

That sounds really good! :-)
I don't use a lot of red pepper in stir fry's.
I might have to reconsider.

Om