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Springtime Adventures & a Recipe for Pork and Pepper Stir Fry

Pork and Pepper Stir Fry
Oh, my. It’s been so beautiful outside that my body is showing signs of spring. Blisters {from flip flops and hiking boots} on my feet, bruises and scrapes on my calves {from rogue bicycle pedals} and scratches on my arms {from being “twigged” when cycling through the forest} are just a few of these signs. I’m also sporting a variety of tan lines, and a half-dozen more nose freckles despite my ample sunscreen application.

There’s always just a little more excitement, a smidgen more enthusiasm at this time of year when it comes to going outdoors. It’s like we all refuse to miss out on that precious bit of sunshine.

Though I’m still waiting to get my first good hike of the year in {record snow fall in the mountains = record muddiness}, the memory of last year’s is fresh in my memory. It began with my being warned about ticks {followed by my usual, “meh”}, and ended with my finding a tick in my pants and running around C’s mom’s house in my underwear screaming profanities at the top of my lungs. I’ve never claimed to be graceful.

I’ll be a little more cautious {or at least I’ll claim to be} when I make it into the mountains for my first summit of the year. For now, I’ll take my scrapes and bruises as a sign of spring… and enjoy heat in the form of hot chili sauce until the sun makes an appearance on a more regular basis. The simplicity of creating this Pork and Pepper Stir Fry {along with the protein and carbohydrates, if you choose to serve it with rice or noodles} makes it the perfect post-hike or mountain bike meal.

Choosing to run around someone else’s house in your underwear after said hike or bike is optional.

Pork and Pepper Stir Fry
Pork and Pepper Stir Fry
Serves 4

1 tablespoon grape seed oil
1 pound pork tenderloin chops, cut into strips
1 yellow bell pepper, cut into 1-inch cubes
1 orange bell pepper, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes
1 medium white onion, cut into 1-inch cubes
1 hot pepper, thinly sliced
2 cloves garlic, smashed and minced
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons water
1-2 tablespoons hot chili sauce (such as Sriracha), plus more for serving (optional)
1 tablespoon cornstarch
1 tablespoon granulated sugar
¼ cup sliced green onions

1. Heat oil in a wok or large frying pan over medium heat; add the pork and cook through, stirring often, for about 5-10 minutes.

2. Add the peppers, onion, hot pepper, and garlic. Cook until peppers and onion are tender-crisp, stirring often, about 5 minutes.

3. Meanwhile, make the sauce. In a small bowl, whisk soy sauce, vinegar, water, chili sauce, cornstarch, and granulated sugar. Add the sauce to the pork and pepper mixture, and cook until it has thickened up, stirring constantly, about 30 seconds. Garnish with sliced green onions and additional hot chili sauce, if using, and serve immediately.


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