Celiac.com 11/28/2013 - I have pledged my allegiance to delicious stir-fry dishes on many occasions, and this dish has me doing it again.
- 1 pound pork loin, trimmed of excess fat
- 1 pound broccolini or Chinese broccoli, trimmed and cut crosswise into 2-inch pieces
- 1 red bell pepper, ribs and seeds removed, cut into thin strips
- 1 handful of green beens chopped into 1 in pieces
- 3 or 4 green onions, trimmed and cut crosswise into 2-inch pieces
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Kosher salt
- 3 teaspoons vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons peeled fresh ginger, minced
- ¼ cup fresh cilantro, chopped
- ¼ teaspoon red-pepper flakes, as desired
- Cooked white rice, for serving
Put a pot of salted water on the stove to boil for the greens.
Cut pork into slim, bite-sized pieces about an inch long, and season with ½ teaspoon salt.
In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.
Heat a teaspoon oil in a large skillet over medium-high.
Add half the ginger, pepper flakes, and pork. Cook, stirring, until pork is no longer pink. Transfer to a plate.
Add another teaspoon of oil to the pan, and cook the remaining ginger, pepper flakes, and pork; transfer to plate.
Cook green beans in a medium pot of boiling salted water until crisp, but tender, about 4 minutes. Drain well, and dry with paper towels.
Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes.
Add pork mixture and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Top with cilantro, as desired, and serve immediately, over rice.