Pork Stir-Fry . . . on the Fly

     Stir frying is a great way to use up leftovers . . . and that’s what we did with a section of pork loin that was left after making Smothered Pork Chops. Barry cut it into chunks and we sliced and chopped veggies that we found in my sister’s refrigerator, along with some onions from her pantry. 

     A solution of cornstarch mixed with cold soy sauce and some chicken stock added flavor to the mix plus created a light sauce.

     We served the stir-fry over rice and topped the dish with crispy rice noodles. Not only is stir frying a great way to clean out the fridge, it is a fast way to get a meal on the table . . . even if you don't have a wok! 

Stir-Fry Pork & Veggies    Serves 4

A handful of baby carrots, sliced on the diagonal

About ½ to ¾ cup broccoli florets, cut into small pieces

About ½ to ¾ cup cauliflower florets, cut into small pieces

2 tablespoons vegetable oil

About ½ to ¾ lb. pork loin chopped into bite-size pieces

½ of an onion, sliced

½ of a green pepper, sliced

2 to 3 ribs of celery, cut on a diagonal

Ingredients for thickening sauce: 2 Tbsp. cornstarch ½ tsp. granulated sugar, 4 Tbsp. soy sauce, 1 tsp. chicken concentration or a bouillon cube (optional), 1 cup cold water – mix cornstarch with sugar and then add remaining ingredients and have ready for step 4.

Cooked rice

Crispy rice noodles

1.  Partially steam the carrots, broccoli and cauliflower florets. Drain.

2.  Heat 2 tablespoons oil in a pan over medium high heat until hot, Add meat; stir fry, stirring almost constantly, until meat loses pink color and begins to brown.

3.  Add sliced onions, pepper and celery; cook and stir until tender-crisp.

4.  Add steamed veggies

5.  Add thickening sauce (see ingredient list above); let mixture boil and thicken, stirring and watching closely. Add more water if  sauce becomes too thick.

6.  Serve over hot rice and top with crispy fried noodles.

Also check out our recipe for Chicken Stir-Fry, 

Recipe without photos . . .

Stir-Fry Pork & Veggies    Serves 4

A handful of baby carrots, sliced on the diagonal

About ½ to ¾ cup broccoli florets, cut into small pieces

About ½ to ¾ cup cauliflower florets, cut into small pieces

2 tablespoons vegetable oil

About ½ to ¾ lb. pork loin chopped into bite-size pieces

½ of an onion, sliced

½ of a green pepper, sliced

2 to 3 ribs of celery, cut on a diagonal

Ingredients for thickening sauce: 2 Tbsp. cornstarch ½ tsp. granulated sugar, 4 Tbsp. soy sauce, 1 tsp. chicken concentration or a bouillon cube (optional), 1 cup cold water – mix cornstarch with sugar and then add remaining ingredients and have ready for step 4.

Cooked rice

Crispy rice noodles (the kind that comes in a can)

1.  Partially steam the carrots, broccoli and cauliflower florets. Drain.

2.  Heat 2 tablespoons oil in a pan over medium high heat until hot Add meat; stir fry, stirring almost constantly, until meat loses its color and begins to brown.

3.  Add sliced onions, pepper and celery; cook and stir until tender-crisp.

4.  Add steamed veggies

5.  Add thickening sauce (see ingredient list above); let mixture boil and thicken, stirring and watching closely. Add more water if sauce becomes too thick.

6.  Serve over hot rice and top with crispy fried noodles.