Stir-Fry Chile Pork
2 tablespoons peanut oil
1 piece ginger root, about 1 inch in length, grated
2 or 3 Thai chile peppers, seeded and chopped
1 1/2 pounds pork tenderloin, cut in strips
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
6 green onions, sliced on the diagonal, 1-inch lengths
1 tablespoon tomato paste
1 tablespoon water
2 teaspoons soy sauce
1 teaspoon honey
1 teaspoon sesame oil
chopped green onions and/or parsley, for garnish
Heat peanut oil in a wok or large skillet and stir-fry the ginger and chile peppers for 2 minutes over high heat. Add pork and stir fry for 4 to 5 minutes. Add the peppers and cook for 2 minutes.
Add the scallions and stir-fry for 30 seconds, then add the tomato paste blended with water, the soy sauce, and the honey.
Stir fry for another minute. Add the sesame oil and stir just to combine. Serve immediately garnished if desired.
Serves 4.
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My most prized heirloom is my great-grandmother's iron skillet.
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