Old kitchen saluted with spicy pork dish

It was not the first meal I made in my new kitchen. In fact, as I write this I’ve yet to make a real meal in my new kitchen. You see, we’re running a few weeks behind schedule.

First the floors took longer than planned. Then the countertops needed reinforcement our cabinets were not prepared for, so the installation of the sink was set back. Then the ice and snow hit and progress came to a screeching halt. Nevermind, we still hadn’t picked out a stove.

So, this delicious Asian influenced pork dish was one of last created in my old kitchen.

Its ease of preparation and taste-bud-tingling flavor made a fitting goodbye to the space that served me so well for these past eight years.

Sweet and Spicy Pork

1 tablespoon vegetable oil,

plus more as needed 2 teaspoons Asian-seasoned oil such as House of Tsang Mongolian Fire Oil (see note) red bell pepper, cored and cut into bite-size pieces yellow bell pepper, cored and cut into bite-size pieces head cauliflower, separated into bite-size florets 1 to 2 medium carrots, peeled

and julienned 1 pork tenderloin, trimmed and cut into bite-size pieces to cup sweet chile sauce such as Maggi, or to taste 3 green onions, chopped Rice, for serving

In a large skillet, heat oils until shimmering. Add peppers, cauliflower and carrots and cook over medium-high heat, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Reduce heat to medium-low, cover, and continue cooking until cauliflower is tender, about 8 minutes. Remove vegetables from skillet and set aside.

If skillet seems dry, add more oil. Return skillet to high heat and add the pork. Cook, stirring occasionally, until pork is cooked through and browned on all sides. Return vegetables to skillet, stir in chile sauce and bring to a simmer. Sprinkle with green onion and serve immediately over hot rice. Makes 3 generous servings. Note: Look for House of Tsang Mongolian Fire Oil on the Asian foods aisle. The oil is flavored with chile peppers, onion, ginger and garlic. If you can’t find it in your area store just use a little extra vegetable oil.