Peppered Pork

Ingredients:

1/2 pound pork loin chops, trimmed and cubed
1/2 large white onions, diced
4 oz. bok choy, cut
3 oz. yellow squash, cubed
1 1/2 tablespoons vegetable oil
1 tablespoon Szechwan peppercorn, ground
3 slices ginger, peeled and minced
3 tablespoons soy sauce
3 teaspoons cornstarch
1/4 cup vegetable stock
2 teaspoons cider vinegar

Preparation:

1. Cube and trim the pork. In a small mixing bowl combine the pork, half of the soy sauce, half of the cornstarch, and half of the ground Szechwan peppercorns. Set aside.
2. Wash and prep the veggies.
3. Heat a wok or large non-stick skillet. You'll want it fairly hot.
4. Add 1/3 of the oil and the diced onions. Cook for 2 or 3 minutes, stirring constantly. The onions should turn translucent and start to brown. Set the onions aside.
5. Add a bit more oil and the marinated pork. Cook this quickly to lock in those juices. When the meat is nice and brown, set it aside with the onions.
6. Add a bit more oil, the bok choy, squash, the rest of the Szechwan pepper, and the ginger. Add a small amount of the stock to help de-glaze the pan.
7. Stir and cook until the cabbage begins to soften. Return the onions and pork to the pan.
8. Stir and then add the remaining soy sauce, the cider vinegar, the remaining cornstarch, and the stock.
9. Stir for another minute then reduce the heat. The liquid should reduce and thicken a bit.
10. Serve over rice or cous cous.

from donskitchen.com