Besides healthy, my key themes these days seem to be "quick", "easy", and "adaptable", as in, what's already in my fridge/pantry? But don't forget tasty. Of course the ultimate is, always is: does it taste yummy? This meets all of those requirements. On the table in the time it takes to cook grits, stir fry is always adaptable. Don't have pork chops? Try chicken, beef, or shrimp. Don't have snow peas? Try sugar snap peas, fresh green beans, or asparagus. Mushrooms? Onions? Carrots, Celery? Any and all of the above if you have them (and if you're in the mood to chop them all).
The grits is a little different. Normally, you would serve stir fry over noodles or rice, but I was simply in the mood for something different and this worked to a "T". The creamy grits were the perfect counterpoint to the savory pork, crisp snow peas, and earthy mushrooms. We will definitely be eating this again--and soon!
Pork and Snow Pea Stir Fry over Grits
Recipe by Glenna Anderson Muse
2 Tbsp Sesame Oil
1 clove garlic, minced
8 oz boneless pork chop, marinated for a few minutes in 2 Tbsp soy cauce
8oz Snow Peas, cleaned and de-stringed
4 large white Mushrooms, quartered or sliced
Salt and Pepper to taste
1/2 cup chicken broth
2 Tbsp Soy Sauce
2 Tbsp cornstarch
1 Tbsp brown sugar
2 Tbsp rice vinegar
Optional: Hot sauce or crushed red pepper flakes to taste
1 1/2 cups prepared Grits (prepared according to pkg directions)
1) Prepare grits and keep warm. Whisk together ingredients for stir fry sauce: broth, soy sauce, cornstarch, sugar, vinegar, hot sauce or red pepper flakes if desired. Set aside.
2) In large skillet over medium high heat, sauté garlic in sesame oil for 1 minute. Add pork and sauté until just cooked through. Remove from pan and set aside. Keep warm.
3) Quickly sauté snow peas until bright and crispy. Add mushrooms and sauté for a minute or two longer.
4) Add cooked pork and stir fry sauce into pan with veggies. Stir together. Cover with lid and steam for 1-3 minutes depending on how "done" you like the veggies (or not at all) and allow sauce to thicken. Salt and pepper to taste.
Serve over warm grits.