Stir-Fried Pork and Tomato

There has been some tasty looking green tomatoes at the Farmer's Market and when I came across this recipe, I was excited to make something other than fried green tomatoes! This recipe has an interesting combination of tart and savory flavors. I served it with some rice to soak up the gravy that forms in this dish.

Stir-Fried Pork and Tomato adapted from Food & Wine's Best of the Best (2001 version)

1/3 lb pork

2 to 3 long medium-hot green chiles (suck as Cubannelles, Anaheim, or Hungarian wax)

2 tbs peanut or vegetable oil

1/2 lb tomatoes, preferably mixed red and green, cut into 3/4-inch dice

3/4 teas salt or to taste

1 teas roasted seasame oil

1 teas cornstarch, dissolved in 2 tbs water

Thinly slice the pork, then cut crosswise crosswise to coarsely mince. Set aside.

Trim the stems from the chilies, then make one cut lengthwise in each to expose the seeds, strip them out and discard. Cut into chunks. Should be about 1 cup.

Place all the ingredients near your stovetop and have a serving plate ready.

Heat a work or large heavy skillet over high heat until hot, then add the oil. When oil is hot, add the pork and stir-fry, separating the meat to expose all surfaces to the heat, until it has all changed color, about 2 minutes. Add the chilies and tomatoes and stir-fry for about 3 minutes, until the chiles are beginning to soften and the tomatoes are getting tender. Add the salt and stir-fry for another minute or so, until the chiles are softened and the tomatoes are soft but still have some shape, the add the sesame oil. Stir briefly, then stir the cornstarch mixture well and add it to the wok. Stir-fry for about 30 seconds, until the sauce thickens, then turn out onto the serving plate and serve hot.