Pork Kabobs with eggplant, zucchini and red peppers

Dinner included a combination of Mediterranean spices and Asian stir-fry.

Using a recipe from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day I combined one pound pork loin, cut into chunks, 3 tablespoons extra-virgin olive oil, mint leaves, rosemary, 1 garlic clove, lemon zest and juice, salt and pepper. Marinade for at least 30 minutes in the refrigerator.  (I marinated the pork for a hour and the flavor was ok.  Longer would have allowed the flavors to come through more).  Heat the grill to medium high heat and thread pork chunks onto skewers.  Place on grill and cook until done and browned on all sides.

The stir fry is from The Thankful Heart blog. The combination of water, soy sauce,brown sugar, cornstarch, grated ginger, garlic clove is a very delicious stir fry sauce. It is a sauce that can be used for many different vegetables.

Prepare your ingredients ahead for easy cooking.  I used zucchini, yellow squash, red onion, eggplant, red pepper, minced garlic. You can stir-fry in a skillet but I find it much easier to stir fry using a wok. There are many things you can make in a wok (more on that later) making it a worthwhile investment. Heat the wok and sprinkle a couple of water drops in the heated pan.  When the water sizzles within one to two seconds upon hitting the wok you are ready to cook.  Add the oil and garlic and stir fry for a few seconds.  Add the harder veggies first (zucchini, squash, red onion) and stir fry for one minute,  add each of the other veggies and stir fry for 30 seconds.  Add the sauce by pouring it along the sides of the pan.  Mix together and cook for a few seconds until the sauce thickens,  about 30 seconds.