Ginger BBQ Pork

On Sunday, I made Rachael Ray's Ginger BBQ Pork. Well, that's what I set out to make. Since I couldn't find ginger preserves and for some reason didn't have a few of the other correct ingredients, I improvised.

It led to a yummy sauce that I will make again and again. As for the veggies that go with it, I'll probably change that around.

Lisa's yummy Asian inspired sauce:

1/4 C. Hoisin

2 T. Soy sauce

1 tsp. Asian Chili sauce (or more if you like)

1 T. Dusseldorf mustard (I think this did it!)

1 T. Ground ginger

- 1/4 C. Chicken Broth

- Mix together and add to your stir-fry.

Aright, here's what Rachael put in hers:

1/2 lbs. of bite size pork

- Cooked in a little Vegetable Oil until cooked through.

- Remove from pan and reserve.

- Add 1 T. vegetable oil and saute 1 onion and 1 bell pepper.

- Add sauce then pork.

- Cook for a few minutes to let the sauce thicken.

- Serve over rice. With toasted almonds and green onions.

I think next time I'm going to try some bean sprouts and tofu. Maybe next week?