I’m a big fan of my husband’s cooking. Not because I don’t like to cook, but because I’m pretty terrible at it (kinda). Boil water? Check. Hot Dogs? Check. Spaghetti? It’s a stretch. Anything more complicated? Hahahahahaha. Not a chance. Family meals like Thanksgiving? I’m usually banned from the kitchen altogether to prevent me from ruining the meal. But I’m trying to learn, when my family lets me or when no one’s around I sneak into the kitchen and try my hand. Today I tried a variation of something the hubby makes on occasion. The actual recipe is below, what I remember of it anyway, but in a nutshell, I made Garlic and Herb Pork Stir-Fry. Now I know someone is probably going to tell me that sounds like it violates some sacred law of cooking. But I figure that my local Chinese restaurant has lots of garlic “something” dishes so it can’t be that far out in left field. Right?
I started by picking up a Smithfield Garlic and Herb Pork Sirloin at Food Lion along with a bunch of vegetables that I think the hubby normally puts in his stir-fry: Squash, zucchini, mushrooms, onion, green pepper, red pepper, and snow peas. If you are one of those people that like broccoli I suppose you could put that in too; the hubby really isn’t a fan. I also picked up some garlic and herb marinade to use instead of the teriyaki sauce that the hubby usually puts in the stir fry (or is it soy sauce? Whatever). Guess what? The WHOLE thing cost $12. Did I mention that Smithfield Pork is on sale? We will get back to that. I got home, chopped up all the veggies, threw them in the pan and cooked them part way for about 10 minutes. Then I sliced up part of the Pork Sirloin and threw that in for about 10 minutes. I know the very best chefs cook the exact same way so I feel like I’m in good company.