Eat – Spicy Brussels Sprout Slaw and Stir-fry Pork

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SPRING IS IN THE AIR PEOPLE!!

(I am a little excited.)

The outdoor eating (and drinking – because patio happy hour is practically a professional sport here in Colorful Colorado,) season is upon us – or at least beginning to creep in for a few choice nights, beckoning and teasing us to strap on the sandals and sunscreen, pop the Vhino Verde, and linger into the evening hours on the patio.

Just glorious.

One other thing always happens when the weather starts to get warm around The Casa:  Keri wants salad.  All.  The. Time.

This one is fresh and fun and dressed lightly – you can shred ahead of time (and super fast in a processor) and stir-frying thin strips of pork is done in a few quick minutes – getting you and your dinner to the patio table to enjoy all the first whispers of Spring with all flavor and no fuss.

WHAT YOU NEED:

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For the Slaw:

1/2 lb Brussels Sprouts

1 Medium Carrot, peeled

1/2 Red Bell Pepper (I used a whole one the first time I made this and it was a bit overwhelming)

For the Slaw Dressing:

1 tablespoon Siracha

1/4 teaspoon Ground Ginger

2 teaspoons Apple Cider Vinegar

For the Pork:

1/2 lb Pork loin sliced into thin strips

1/4 cup Brown Sugar

1/2 teaspoon Garlic Paste (I don’t like chunks in this – minced garlic would work too.)

1 tablespoon Soy Sauce

WHAT YOU DO:

Using the slicer disk on a food processor, slice the sprouts, carrot, and pepper:

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Combine the Siracha, ginger, and vinegar:

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Drizzle the mixture over the sliced veggies and toss to coat evenly, and store the slaw in the fridge while you prepare the pork to keep it cool and crisp.

Combine the brown sugar, soy sauce, and garlic:

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Coat the pork with the mixture and add the pork and excess mixture to a (pre heated) HOT skillet or wok.  Spread to form a single layer and let cook 3 minutes.  Stir to allow the mixture to coat the pork as it thickens and to cook the other side of the pork.  The mixture will thicken until it is a sticky gel on the bottom of the pan – stir to coat pork one last time and remove from heat when the mix is reduced to a thick, sticky coating.

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Serve the hot pork on top of a bed of the cold, crisp slaw.

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Serves 2 generously.
Bonus for Keri – the leftovers of this + fresh tortillas warmed on a burner = PERFECT fusion tacos for lunch or late night snacking.

Bring on the patio dining!!

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