Marinated Pork Stir Ery
|Boneless pork||1 Pound|
|Burgundy||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Celery salt||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Dried sage||1⁄4 Teaspoon, crushed|
|Bottled hot pepper sauce||3 Dash|
|Cold water||1⁄4 Cup (4 tbs)|
|Cooking oil||1 Tablespoon|
|Zucchini||1 Medium, halved lengthwise and sliced 1/4 inch thick to make 1 1/4 cup|
|Green pepper||1 Medium, cut into thin strips to make 1 cup|
|Cherry tomatoes||6 , halved|
Partially freeze pork; cut pork on the bias into thin bite-size strips.
For marinade, stir together burgundy, Worcestershire sauce, thyme, celery salt, oregano, sage, pepper, and hot pepper sauce.
Add pork, stirring to coat well.
Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally.
Drain pork, reserving 1/4 cup marinade.
Stir cold water and cornstarch into the reserved marinade.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry zucchini in hot oil for 1 1/2 minutes.
Add green pepper; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok or skillet.
Add half of the pork to the hot wok.
Stir-fry about 3 minutes or till no longer pink.
Stir-fry remaining pork about 3 minutes or till no longer pink.
Return all pork to the wok.
Push pork from center of the wok.
Stir marinade mixture; add to center of the wok.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return vegetables to the wok; stir ingredients together to coat with marinade mixture.
Arrange tomatoes atop.
Cover and cook for 1 minute.