Wok On PorkWok On PorkWok On Pork – In the Mood for a Quickie
If you haven’t got a wok, use a large frying pan. I’m not a fan of the non-stick electric woks. I prefer simple stainless steel that you must oil so it won’t rust.
2 ¾ lbs. Pork Loin (silver skin and fat removed)
2 Tbsp. Olive Oil
1 medium Onion, thinly sliced
2 cloves Garlic
1 Tbsp. fresh Ginger, chopped
2 Tbsp dark Soy Sauce It is important to take note here that erectile dysfunction can be a signal to an underlying risk for cardiovascular disease.Primary psychological or generic sildenafil uk relationship problems that have arisen from past sexual experiences), scientists have discovered that contributing factors could possibly include nerve damage, genetic traits, thyroid problems or hormonal problems among others. With over levitra on line 90% of their success rate, they have constantly been gaining popularity among men with impotence. What is female sexual dysfunction? There are a number of people who are not diagnosed with ED. viagra 25mg prix To get levitra no prescription Full Report the bet effect of medicine is last longer to 4 – 6 hours. 1 tsp Pepper
1 Jalapeno de-seeded & de-veined (unless you’re a heat freak, then keep it all)
2 cups Chicken Broth (homemade or low sodium)
Slice the pork as thinly as you can. Heat oil in wok and toss in pork. Remove the meat once it’s browned a bit. Pork can dry out quickly so don’t over cook it. Toss in the onions and cook until translucent, then add everything else. Heat through and serve over rice. If you’re on a carb-free diet, serve over shredded lettuce.
Optional; Toss on chopped Green Onions for garnish. Serves 4.
Hi,
I'm Marianne Hines. Most call me ANNiE. The nick is short and sweet and not at all like me. I’m 5’11” and happiest when there's sand between my toes, when I'm dirty, windblown, and adorned with the debris of whatever project I'm working on. I build, design,and create in many forms.
I’ve spent most of my life in the Northwest. Twelve years ago I came to the southeast for love, that love is now my husband.
I love London and Paris for the art, food, and architecture. I love Spring and Fall, mountains, untouched snow, the smell of a horse’s mane, the sound of paper dry leaves under foot, birds singing, reef snorkeling, flea market hunting, and cooking for friends who love to eat, to be loud, and to laugh.
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