Please fave and comment on the original submission here: http://www.furaffinity.net/view/6122178

Now here's a satisfying stirfry to keep you salivating from the kitchens of  sgredalert

******************************

Yum.

Recipe:

20 oz can of chunk pineapple
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 tsp garlic powder
Dash of lemon pepper
Bag of stir fry mix (Shown: 16oz "Asian Style" generic frozen bag mix, it includes Broccoli, Carrots, Green beans, and water chestnuts. )
1 Onion
Pork Chops (as many as you want or need - I didn't really count, we just had some leftover pork chops and I slapped this together with it. If I had to guess how many we used to compile with the rest of the recipe I'd say 5-7.)
White Rice (amount varies on how many people you are serving.)
yay, fractions

1. Pick up large stir fry or general frying pan and pour oil at the bottom. We're not deep frying it, so don't pour half a gallon, just enough so the stir fry won't dry out terribly and won't stick to your pan. I don't care if it's fancy teflon, it keeps the pork from tasting like you roasted chicken in 14 year old Heinz 57 marinade on the back of a diseased African woman who believes her child is the spawn of the great soap dragon Zulu. (Do not heat the pan yet.)

2. Pour water, double the amount of cups of white rice you are using, into a pot to boil while you prepare the rest of the meal. _{(Example, if you are preparing 2 cups of rice, pour 4 cups of water to boil. Estimate rice by amount of people you are serving. The rice only covers a layer underneath the stir fry.)}

3. Open can of pineapple. Drain juice into a glass or bowl and save. Put the pineapple chunks in your well oiled pan of choice. (Do not heat the pan yet.)

4. Pour bag of stir fry mix (or freshly chopped stir fry mix if you're fancier than I am and can afford it) in the pan with the pineapple. (Do not heat the pan yet.)

5. Take your onion and chop it your personal way of chopping an onion. I guess it doesn't really matter, so long as they aren't humongous chunks of onion, so you don't bite into a huge piece of onion while eating -unless you like that.-**Pour the chopped onion inside the pan. (Do not heat the pan yet.)

6. Take your pork chops and rinse them under cold water. Put them on a cutting board and cut off the fat pieces. Rinse them again, and rinse the board and knife, and slice them into long vertical strips. Twist the cutting board so the strips are horizontal and slice vertical again, making square chunks of pork. Pour the chopped pork into the pan. Now you can heat the pan on medium heat. Stir occasionally. (It is -stir- fry, but this doesn't mean stir it every 5 seconds. Give the pieces on the bottom of the pan time to cook before you stir it.)

7. Your water should be rapidly boiling by now. If it was boiling before the previous 4 steps, calm down, pour the water out and re-measure and re-boil the water. No loss there.*** If the water is safely boiling with no water boiled off, pour your white rice in. (Again, half the amount of rice, double the amount of water. Example; for 2 cups of rice, boil 4 cups of water. Measure the rice according to how many people you are serving.) Stir the rice and cover, and set an egg or oven timer for 25 minutes.

8. Now you can prepare the sauce! Pour brown rice, soy sauce, Worcestershire sauce, lemon pepper, and garlic pepper in a small sauce pan and heat on medium to low heat until boiling. Stir occasionally.

9. Once the sauce is boiling, turn the heat off and set sauce aside.

10. Pour the sauce in the pan with the stir fry and stir occasionally until stir fry is fully cooked. Do not add sauce too early, because it will burn the brown sugar. (Skipping step 7 and putting the prepared sauce in with the stir fry when you first start the stir fry will burn the sauce as well.)

11. Grab a plate and scoop a thin layer of white rice across the bottom. Scoop stir fry on top and add a little of the sauce that is left over.

12. Enjoy while realizing I completely skipped step 6!


***The reason I instruct this is because the water will have boiled down and boiled off, sending your measurements off and providing the rice with less water than it needs, causing uncooked, dry, sticky rice. If you re-measure the already boiled water and add water accordingly it still doesn't work because the rice will become soggy.

**My mother does it differently than most and it doesn't burn my eyes. She cuts the two ends off, removes the peel, rinses it under -cold- water, puts the flat sides down on a cutting board and chops it normally from there.

******************************

Please fave and comment on the original submission here: http://www.furaffinity.net/view/6122178

Allergy warning – recipe contains fish (worcestershire sauce traditionally contains anchovies) & soy products