Holy smokes, today was definitely one of those days where NOTHING was working in the kitchen. But I was determined to cook something good and get a video blog done; so I forged on through grocery stores not having ingredients, knife wounds, technical difficulties and overall clumsiness to bring you guys a new recipe & video!! Yeah!
I call this recipe “Disaster Stir Fry” in honor of all the things that went wrong in the kitchen today, but that somehow still netted a nice, healthy meal for me and my boo. I’m sure there are many ways you could vary this recipe with different meats & veggies, and considerably fewer accidents. 🙂
Check out the video for evidence that if I can survive a day like today, you can definitely whip up something good in the kitchen:
- 2 boneless pork loin steaks (1/2 lb)
- 2 zucchinis
- 4 oz mushrooms (any kind will do)
- 1 d’anjou pear
- 3 TB honey
- 1 TB dijon mustard
- 1 tsp paprika
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 lemon
- handful fresh lemon basil or basil
- handful fresh flat leaf parsley
- In a medium sized bowl whisk together honey, mustard, garlic salt, pepper, juice of lemon, zest of same lemon, and chopped up basil
- Chop up the pork in small bite size cubes and place in bowl. Stir to combine & set aside to marinate
- Take a veggie peeler and peel ribbons off of a zucchini, rotating as you go. Stop once you get to the seeds of the zucchini. Repeat with the other zucchini. Set all aside.
- Slice mushrooms into about 1/8 think slices
- slice pear into very thin almost ribbon like slices (BE CAREFUL HERE!!!!)
- Heat up a stainless steel pan with 1 TB olive oil to very hot & smoking
- Quickly add the pork, doing your best to not get the marinade in the pan
- Stir quickly to cook about 3 min
- Add mushrooms and continue to cook until pork is about done (no more pink, very opaque) about another 5 min.
- Add the zucchini ribbons & pear and toss to cook just barely (2 min)
- Turn off the heat, chop up the parsley, add parsely to pan and toss to distribute.
The marinade works really well with the pork and could probably be good on chicken or shrimp as well. I’d also try the ribbon method with asparagus and carrots.
All in all, I’m glad I survived this meal to tell you about it!