Ms. Foodie Patootie loves her wok! It’s one of the best purchases she has ever made, and not all that expensive. How much does Ms. Foodie love her wok? Let’s count ’em!
1. It allows creation of an all-in-one meal.
2. It’s healthier–you’re using less oil and high heat to prepare the meal.
3. It’s versatile–you can put together any type of meat, veggie, tofu combination!
4. It fits into Simple Fare, because it does not require heavy preparation or turning on a stove. So as the weather warms, you’ll be see lots more stir fry from Ms. Foodie!
For this dish, I marinated some lean pork loin in Soy, Hoisin and rice vinegar for an hour, then cut it into strips. That was the hardest part–the rest came straight from the store: chopped red onion and garlic, my favorite wild mushrooms (plus the broth), and some petite peas and sweet white corn.
The vinegar and the mushroom broth give the dish a bit of flavor, while the peas and corn balance it with mellow sweetness.
While doing the small prep, I set a pot of water on the flame for the Thai Rice Pasta. I conveniently buy mine at Trader Joe’s, but any grocery store would probably have it.
Then I set the wok on the flame, poured a teaspoon of olive oil, and sautéed the onion, garlic and mushroom for a few minutes. Then I added the peas and corn and the loin strips with the reserve marinade and stirred away! I let all the ingredients meld for about 10 minutes.
In the meantime, that pot of water has been brought to boil, so I added the Rice Pasta, cooked that for 10 minutes too, then drained the water.
Easy breezy! Dinner is served.