Tonight we enjoyed a delicious meal that I picked out of the June issue of Rachel Ray’s magazine. It was called Ginger Pork and Cabbage Stir-Fry. It was pretty easy and all three of us enjoyed it a whole lot.
In a medium bowl, combine 1 pound of thinly sliced boneless pork chops, 1 teaspoon of cornstarch, 1 teaspoon of sesame oil and 1 1/2 tsp. salt. Let marinate 10 minutes.
In a large skillet or wok, heat 1 1/2 tbsp. of canola oil over medium-high. Add 1 piece of thinly sliced ginger and 3 cloves of thinly sliced garlic and cook, stirring, until fragrant, about 1 minute. Add the pork in a single layer and cook, without stirring, until browned on the bottom, about 2 minutes, then cook, stirring, until cooked through, about 1 minute more. Transfer to a bowl.
In the same skillet, heat the remaining 1 1/2 tbsp. of canola oil over medium-high. Add 1/2 head of sliced cabbage, 1 thinly sliced red bell pepper and 1 thinly sliced scallion. Cook, stirring, until crisp-tender and warmed, about 1-2 minutes. Turn off the heat and stir in the pork. Serve with rice.