VEGETABLE PORK STIR FRY
Peanut Oil
egg white (save the yolk for the fried rice)
1 tablespoon cornstarch
3/4 pound thin pork chops (chicken works great too)
1 large bunch green onions, sliced thin
1 cup snow peas
3/4 cup carrots slices
1 cup broccoli florets
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 cup orange juice

• An hour before you plan on cooking slice pork chops into thin strips.
• Whisk together the egg white and cornstarch.
• Coat pork strips in egg mixture and chill for 1 hour.
• Slice the onions, carrots and broccoli to bite size pieces.
• Cut the snow peas in half if they are large or leave whole.
• Heat peanut oil to medium high.
• Stir Fry pork pieces quickly and remove to drain on paper towel.
• Add vegetables and stir fry until tender. Add pork slices back in.
• Whisk together the soy sauce, sesame oil and orange juice.
• Add to the pan and toss to coat.
• Heat through until glaze forms.
• Serve with Fried Rice (recipe follows).

FRIED RICE
2 tablespoons butter
2 cups cooked brown rice
2 eggs + the yolk from the above recipe
2 teaspoon sesame oil
1/8 cup soy sauce
2 green onions, sliced thin
1/4 cup diced broccoli
1/4 cup peas
1/4 cup diced carrots

• Cook rice according to package directions.
• In a small pan scramble the eggs and set aside.
• Melt the butter in a skillet and saute vegetables until tender.
• Add the rice, soy sauce and sesame oil, stirring constantly.
• Just before serving add egg back in and heat through.