Like a lot of people, my family tends to suffer from the mid-Winter blahs. Here is East Tennessee we tend to not get much in the way of snow, so winter is one long, dreary, gray season. Even our most loved recipes tend to be boring and dull this time of year. So, we’re trying to add a few new recipes to our ‘most loved’ stapes. This recipe is a keeper.
We made up two batches of Mongolian inspired dishes, one from a packet mix and the other from scratch. The packet Mongolian is on the left and it is beef. The one on the right is the homemade Mongolian pork. My family overwhelmingly preferred the homemade dish. Next time I am going to add a few veggies and some extra green onions in the last half hour of cooking.
Mongolian Pork
Ingredients
2 to 3 pounds pork steak or chops, thinly cut into bite-size pieces
1/2 cup cornstarch
1 tablespoon olive oil
3 onions, thinly sliced
3 tablespoon fresh minced garlic
2 bunches green onions, sliced diagonally into 1/2 inch pieces
1 cup soy sauce
1 cup water
1 cup brown sugar
2 tablespoons minced fresh ginger root
3/4 cup hoisin sauce
1/4 teaspoon fresh gound pepper
Directions
Place flank steak and cornstarch into a resealable plastic bag. Shake the bag to evenly coat the flank steak with the cornstarch. Allow to steak rest for 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Cook and stir steak until evenly browned, 4-5 minutes. Place browned meat and everything else in a slow cooker set on low setting. Cook for about 4 hours.
Howling at the Moon 