Criminally Delicious

Pork Stir-fry:

1lb boneless pork chops
1/2 cup soy sauce
1/3 cup olive oil
1/4 cup rice wine vinegar
1 tbsp fresh grated ginger
5 cloves minced garlic
assorted veggies (you can throw in pretty much anything, but I used):
a can of water chestnuts
a can of bean sprouts
a handful of roughly chopped green beans
1/2 a large white onion, sliced
1/2 green pepper, sliced thinly
1/2 red pepper, sliced thinly
1/2 yellow pepper, sliced thinly
1 tbsp black pepper
1 tsp cumin
2 tbsp toasted sesame seeds
1 tbsp red pepper flakes
1 tbsp cilantro

NB: Most of the above measurements are estimates.

1. Trim the fat off the pork chops. Cut into thin strips. Pour the soy sauce, oil, and vinegar into a bowl. Add ginger, garlic, red & black pepper. Mix. Allow pork to marinate for at least 20 min (if you can do this ahead of time and stick in the fridge for a few hours it'll be even better).
2. Add some oil to a wok or sauté pan and toss in all the veggies. Fire that up on high heat. Add cumin and cilantro. You don't want to overcook the pork*, so you can either partially cook in the same pan and remove before adding veggies, or cook in a separate pan and then add later. Reserve marinade and add to veggies. When veggies are fairly soft throughout, add partially cooked pork, then toss for a minute or so to combine.
3. Spoon utterly delectable stir-fry over white rice. Finish with toasted sesame seeds - a small detail that is well worth the effort for an added level of nutty flavor.
4. Try to save leftovers despite best efforts of roommates to consume them.

I've found that a decent sake is a nice accompaniment. And by "decent" I mean "whatever came in the bottle my cousin left in the hutch when she moved to Denver."

*I've read from several sources recently (including the latest issue of Wine Spectator) that nearly all occurrences of trichinosis have been removed from commercial pork. People routinely overcook pork. Now, risk of gastrointestinal illness is a serious thing, but who wants to go through life eating tough pork? Not I, my friend, and neither should you.