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Philippine Pork Stir-Fry Adobo-Style

meats, asian, filipino, pork, american

1/3 cup soy sauce
1/3 cup red wine vinegar
4 teaspoon oil
4 cloves garlic, finely chopped
3 bay leaves
1 teaspoon pepper
1/4 teaspoon (to 1/2) pepper sauce
1 lb pork tenderloin, cut in 1 inch piec; es
1 1/2 cup sliced zucchini
1 cup sliced mushrooms
1 cup chopped red or green bell pepper
1 can (20 oz) pineapple chunks, drained
1/4 cup 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

Yield: 4 servings

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