1 pork loin (about 8 pounds; do not use tied pork loin roast)
1½ cups soy sauce
½ cup white wine vinegar
2 tablespoons sugar
8 teaspoons minced garlic (about 24 cloves)
1 teaspoon crushed red pepper
4 large onions, cut into 2-inch pieces
4 large green bell peppers, cut into 2-inch pieces
4 one-gallon freezer bags, labeled
12 one-quart freezer bags
On Hand for each entrée:
2 teaspoons vegetable oil
½ cup cornstarch
1. Rinse and trim pork loin as desired. Cut pork into bite-size cubes; divide evenly among four or the 1-quart bags. Seal.
2. Whisk together soy sauce, vinegar, and sugar in a medium bowl. Divide the marinade evenly among four 1-quart bags. Into each bag of sauce measure 2 teaspoons garlic and ¼ teaspoon crushed red pepper. Seal.
3. Divide onions and bell peppers evenly among the remaining 1-quart bags. Seal.
4. Into each of the 1-gallon bags, place a bag of pork, a bag of sauce, and a bag of peppers and onions. Seal and freeze.
1. Completely thaw one entrée in the refrigerator.
2. Pour off and discard any accumulated liquid from the bag of pork. Add ½ cup cornstarch; seal bag and shake to coat the meat.
3. Heat oil in a large skillet over medium-high heat. Add pork and stir-fry until thoroughly cooked, about 10 minutes. Add vegetables and sauce. Stir-fry just until vegetables are tender crisp. Serve over your choice of rice.
Yield: 4 entrees, 4-6 servings each
Freeze up to: 4 months
Halloween is the fun holiday, dressing
From budget worksheets to housecleaning schedules (and everything in between),
Use our free meal plans so you don't have to worry about what's for dinner! They're weekly menus; complete meals with side dishes and recipes. All family pleasing dishes even picky kids will love.