Tonight I tried something new. A stir-fry with pork and vegetables and a Tequila Pepper Jelly sauce. Here’s how to make it:
Cook 1 pound of boneless pork (I used the broiler or you might opt to cook it in the skillet). Cut in to bite size pieces – set aside.
Melt 3 Tablespoons of butter in a large skillet. When melted add 4 cups of cut up vegetables (I used mushrooms, carrots and broccoli, but whatever you like is good), stirring occasionally.
In a small cup, mix 1/4 cup chicken stock with 1 teaspoon cornstarch, stir until smooth. When the vegetables are almost cooked, add 1 more Tablespoon butter, pork, 1/4 cup white wine, the chicken stock and 1/2 jar of Tequila Pepper Jelly. Stir until the sauce comes to a boil and thickens up a bit. Serve over rice or pasta or with roasted red potatoes!