It’s hardly even summer yet and I am already having a hard time coming up with recipes for eg’s CSA box! I didn’t want to start on zucchine yet, because I know the day is coming when people will be desperate for what to do with zucchine. But this is the third week she’s had summer squashes, so here we go.
The CSA box had lettuce, scallions and zucchine and other summer squashes. I added 1/3 of a pork chop, sliced thin and marinated, garlic and the marinade ingredients. I also added just under 2 ounces of rice stick noodles, cooked and drained. This took about fifteen minutes to make.
Pork and vegetable stir fry
Marinade: (or chowing sauce if you read a lot of Chinese cookbooks.)
- 2 soup spoons of rice vinegar
- 1 soup spoon of soy sauce
- 2 soup spoons of sherry or Marsala
- 1 teaspoon brown sugar
- pinch of chile pepper flakes
Mix in a small bowl and toss the thinly sliced pork in it to get all the meat seasoned. Leave while you prepare the rest of the stir fry.
Cook about 2 ounces of noodles in boiling salted water until just done, drain and hold.
Clean and cut:
- 1 small zucchina or other summer squash
- 2 cloves garlic
- 1 scallion
- 4-5 leaves of lettuce
Heat a wok or very large frying pan with some vegetable oil. Remove the meat from the marinade. When it is very hot, toss in the meat and garlic and stir fry until the meat loses its red color. Add the squash and continue to cook until they start to look translucent. Add the onion/scallion slivers and toss briefly, then the lettuce which you should toss until it is coated with the moisture of the pan. Add the noodles, then the marinade, tossing really well. Remove to a serving bowl and optionally throw some minced peanuts on top, like I did because, after all, they are here since we cooked the Viet noodle dishes last week. Serendipity, that. So here is what you get sans peanuts.
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