CS Szechuan Pork Stir-Fry

Barley - (Double if making Thursday's meal.) Bring a saucepan of water to boil. Salt water generously and add barley. Simmer for 45 to 55 minutes until tender but not soggy. (Can be done up to 5 days ahead)

Ginger / Garlic - Prep as directed. (Can be done up to 5 days ahead)

Carrots - If not pre-shredded, shred with a box grater or food processor.

Make sauce - Whisk together ginger, garlic, stock, soy sauce, cornstarch, brown sugar, vinegar, sesame oil, and chili garlic sauce. (Can be done up to 5 days ahead)

Cilantro - Chop cilantro.

Heat a wok or large saute pan with cooking oil over medium-high heat. Add carrots and snow peas and saute until tender, 6 to 7 minutes.

Move vegetables to one side of the pan and add pork to the other side. Saute pork, breaking it apart as it cooks, until cooked through, ~5 minutes. Stir pork into vegetables.

Give sauce a good stir (or shake if using a jar with a lid) to be sure that the cornstarch fully dissolves.

Pour sauce over stir-fry and bring to a simmer. Cook everything together until sauce thickens, ~3 minutes.

Add lime juice and cilantro to stir-fry.

If barley was made ahead, reheat in the microwave (reserve half if doubled).

Serve stir-fry over barley. Enjoy!