From the kitchen of One Perfect Bite...You don't come across many Cajun dishes that are cooked in a wok. This pork entree is not a fusion dish and, truth be told, the only thing about it that is Asian is the way it is cooked. In anticipation of your question, I'm clueless as to why a wok was chosen to cook the dish when a large frying pan would work just as well. Its Cajun roots are easier to defend. Its flavor is spicy enough to appeal to fire eaters, and if you like heat with your meat, you'll love this dish. In addition to pork and the usual Cajun spices, the stir-fry contains the "Trinity" combination of bell peppers, celery and onions, so, I think you'll agree the dish has definite Cajun credentials. While it is flavorful, I think it lacks the richness normally associated with Louisanna-style cooking. I suspect that can be attributed to its quick cooking. This is a good weeknight meal to serve your family when you are looking for something a little outside the norm. It is quick to prepare, and my only caution regards the amount of hot pepper in the recipe. Do proceed with caution. Here is how the dish is made.
