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Title: Philippine pork stir-fry Adobo-Style
Categories: Pork Meat American Asian Filipino
Yield: 4 Servings
| 1/3 | c | Soy sauce |
| 1/3 | c | Red wine vinegar |
| 4 | ts | Oil |
| 4 | Cloves garlic, finely chopped | |
| 3 | Bay leaves | |
| 1 | ts | Pepper |
| 1/4 | ts | (to 1/2) pepper sauce |
| 1 | lb | Pork tenderloin, cut in 1 inch pieces |
| 1 1/2 | c | Sliced zucchini |
| 1 | c | Sliced mushrooms |
| 1 | c | Chopped red or green bell pepper |
| 1 | cn | (20 oz) pineapple chunks, drained |
| 1/4 | c | Sliced green onion |
In small bowl, combine soy sauce, vinegar, 3 teaspoons oil, garlic, bay leaves, pepper and pepper sauce. In non-metallic dish, combine pork with 1/2 cup soy sauce mixture. Marinate, covered, 15 minutes in refrigerator. In large skillet or wok over medium-high heat, heat 1 teaspoon oil. Drain pork, discarding marinade. Cook pork 3 minutes or until pork is cooked. Remove from pan. Add zucchini, mushrooms, and bell pepper to skillet. Cook 3 minutes or until vegetables are tender-crisp. After romoving bay leaves, add remaining soy sauce mixture, pineapple, green onion and pork to skillet. Heat until hot. Serve over hot cooked rice.
Source: St. Louis County Journal 2/14/96 Posted to National Cooking echo by: Vern Hoffman
From: Vern Hoffman Date: 02-16-96 Cooking From: Dale Shipp Date: 12 Jan 97 Home Cooking Ä
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