Stir fries are super easy to do and always taste great. They are very versatile and you can use just about anything. They are also perfect for when you only have small amounts of certain things, especially when you do like I do and throw in little bits of lots of things. They are also a great way to use up leftovers. The only leftovers I used this time though, were my brown rice and some ginger soy marinade; other than that, it was all first-overs. 🙂
Stir-Fried Honeyed Pork and Vegetables
1-1 1/2 lbs pork, cut into thin strips
1 TBSP garlic
1 TBSP ginger
2 TBSP honey
2 TBSP soy sauce
2 tsp Worcestershire sauce
1 TBSP sherry
1 tsp cornstarch
1-2 TBSP each peanut oil and sesame oil for cooking
2 cups broccoli florets
1 cup sliced mushrooms
1 cup red bell pepper, cut in thin strips
green onions, sliced Asian style or at an angle
toasted sesame seeds
Mix all the wet ingredients and the cornstarch together and set aside.
Add the oils to a hot skillet or wok, then add the vegetables, garlic and ginger and saute for about 4 minutes, stirring constantly. When the vegetables are cooked, remove them from the pan and set aside.
Add the pork, adding more oil if needed. Cook until the pork is completely cooked through.
When the pork is cooked, add the vegetables and the sauce and combine thoroughly. Continue to cook for about 3-5 minutes, or until the sauce thickens a bit.
This is ready to serve. You can serve it over rice or noodles. Either way is fine. I served it over some leftover brown rice. Top with green onions and sesame seeds before serving. My wine choice was a crisp, citrusy viognier. Quick, easy, and delicious! It doesn’t get much better than that.
Stay well and stay safe Everyone. ‘Til next time.