Ingredients

Scale

1 pork loin (about 8 pounds; do not use tied pork loin roast)
1½ cups soy sauce
½ cup white wine vinegar
2 tablespoons sugar
8 teaspoons minced garlic (about 24 cloves)
1 teaspoon crushed red pepper
4 large onions, cut into 2-inch pieces
4 large green bell peppers, cut into 2-inch pieces

Supplies:

4 one-gallon freezer bags, labeled
12 one-quart freezer bags

On Hand for each entrée:

2 teaspoons vegetable oil
½ cup cornstarch

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Instructions

1. Rinse and trim pork loin as desired. Cut pork into bite-size cubes; divide evenly among four or the 1-quart bags. Seal.

2. Whisk together soy sauce, vinegar, and sugar in a medium bowl. Divide the marinade evenly among four 1-quart bags. Into each bag of sauce measure 2 teaspoons garlic and ¼ teaspoon crushed red pepper. Seal.

3. Divide onions and bell peppers evenly among the remaining 1-quart bags. Seal.

4. Into each of the 1-gallon bags, place a bag of pork, a bag of sauce, and a bag of peppers and onions. Seal and freeze.

To Serve:

1. Completely thaw one entrée in the refrigerator.

2. Pour off and discard any accumulated liquid from the bag of pork. Add ½ cup cornstarch; seal bag and shake to coat the meat.

3. Heat oil in a large skillet over medium-high heat. Add pork and stir-fry until thoroughly cooked, about 10 minutes. Add vegetables and sauce. Stir-fry just until vegetables are tender crisp. Serve over your choice of rice.

Notes

Freeze for up to four months.