RHUBARB AND PORK THAT'S WHAT'S FOR DINNER TONIGHT ENJOY DAN:

RHUBARB STIR-FRY WITH BEEF, PORK OR CHICKEN by CHEF DAN:
Serves 4

2 cups fresh rhubarb, chopped
1 pound pork, cut into thin strips
1/3-cup sugar
2 tablespoons grape-seed oil
1 tablespoon red curry paste
2 tablespoon chili sweet chili sauce
1/2-red onion, chopped
8 stalks asparagus, cut on the bias in 2-inch pieces
12-baby portabella mushrooms, sliced in half
1 cup cauliflower
1 red pepper, seeded and cut into 1/4-inch slices
1 thumb-size fresh ginger, minced
4 garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons sherry wine
2 teaspoons corn starch
Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1. Two things happen to rhubarb when it’s cooked.
2. Its juices thicken and it falls apart into fraying shreds or translucent fibers.
3. Rhubarb’s tart
4. Rhubarb and sugar until sugar is melted about 4-5 minutes.
5. Set aside.
6. In the wok, add oil and when sizzling add red curry paste, stir until melted.
7. Add pork and sauté for 4-5 minutes.
8. Add garlic and ginger and cook for 1 minute so infuse the flavor of the red Chile paste.
9. In a bowl mix together corn starch, soy sauce, sherry wine, sweet and sour chili sauce and S&P.
10. Add all the vegetables, soy sauce mixture, stirring and continue to stir-fry until vegetables are soft.
11. Reduce heat, add the rhubarb and sugar mixture, and stir just to combine.
12. Serve warm over, rice, couscous, or pasta.

ENJOY DAN: BON-APPETITE!!