Description
This easy-to-create colorful dish has a little bit of sweet and, if you’d like, a little bit of heat.
Ingredients
- 2 Tablespoons Hot Chile Oil Or Vegetable Oil
- 1-½ pound Boneless Pork, Cut Into 1 1/2 Inch Cubes
- 1 package (.87 Oz. Size) Brown Gravy Mix (I Use The Lower Sodium Gravy Mix)
- 1 cup Water
- ¼ cups Honey
- 3 Tablespoons Lite Soy Sauce
- 2 Tablespoons Red Wine Vinegar
- 1 teaspoon (generous) Grated Fresh Ginger Or 1/2 Teaspoon Ground Ginger
- 1 whole Medium Onion, Peeled And Cut Into Wedges
- ½ whole Medium Sweet Red Pepper, Cut Into 1 Inch Pieces
- ½ whole Medium Sweet Yellow Pepper, Cut Into 1 Inch Pieces
- ½ whole Medium Sweet Orange Pepper, Cut Into 1 Inch Pieces
- ½ whole Medium Green Bell Pepper, Cut Into 1 Inch Pieces
- 2 cloves Garlic, Finely Minced Or 1/4 Teaspoon Garlic Powder
- Hot, Cooked Rice To Serve
Preparation
Heat a large skillet over medium heat. Add chile oil (or vegetable oil) and cook pork until browned, about 15 minutes.
In a medium bowl, whisk gravy mix, water, honey, soy sauce, vinegar and ginger. Add mixture to the pork and stir until meat is coated. Bring to a boil, reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Add onion wedges, peppers and garlic. Cook, uncovered, stirring occasionally, for 5–10 minutes longer or until peppers and onions are crisp-tender.
Serve over rice. I suggest cooking the rice in chicken broth. Just before serving, stir in some sliced green onions for a nice added crunch. Makes 4-6 servings.
Note: If I don’t have hot chile oil in the cabinet (I like House of Tsang Mongolian Fire Oil), I add a pinch of red pepper flakes to vegetable oil when it’s heating in the pan.
Recipe adapted from The Best of Country Cooking 1999.
