Pork and Vegetable Stir Fry

Stir-fry cooking in an ancient form of Asian cooking that dates back at least as far as 1500 years ago, if not more. As its name seems to imply, making a stir-fry involves stirring vegetables and meat in hot oil using a wok or another type of pan. The origins of the word “stir-fry” means to tumble. In Chinese cuisine, stir fry represents the principles of balance and harmony, combining different flavors, textures, and ingredients in one dish. When cooking a stir-fry, the vegetables and meat should be tossed continuously over high heat, so each piece is touched by the heat to create a light sear on all of the ingredients. The balance between different ingredients, textures, and flavors is what sets stir fry apart. A traditional stir fry comprises a protein, vegetables, a base sauce, and a staple like rice or noodles. The protein can be meat, tofu, or seafood, while the vegetables can range from bell peppers to bok choy. The sauce often combines salty, sweet, and spicy flavors.

The term stir-fry is both a type of dish and a style of cooking, where the freshness of the flavors of the food are highlighted and brought to life. Anything goes. You can use any combination of ingredients you like. I make stir-fries quite often, especially if I only have small amounts of ingredients. In a stir-fry, I only need small amounts because I am usually combining a few different things together to make my dish. My latest was a pork and vegetable stir-fry with a spicy garlic chili oil sauce. I served it with a red wine to accompany the flavors of the oils and the sauce.

We eat a wide variety of all kinds of meats and vegetables all the time. So I always have a bunch of different items on hand at all times, which is definitely a plus. My pantry is always well stocked for just about anything, and any type of dish.

Pork and Vegetable Stir Fry in Garlic Chili Oil

1 1/2 lbs pork cut into thin strips

1-1 1/2 cups broccoli, cut into florets

1-1 1/2 cups sliced mushrooms

1 red bell pepper, cut into thin matchsticks

1/4 cup green onions, sliced at an angle or Asian style

1/2 cup hoisin sauce

1 tsp Chinese 5 spices

1-2 TBSP chili oil

1 TBSP crunch fried garlic in oil

olive oil

1-2 TBSP black garlic chili oil, optional

red pepper flakes to taste, optional

In a very hot wok or large skillet, add the oils and red pepper flakes, if using, and cook for about 1-2 minutes, or until it begins to get fragrant.

Add the pork and cook for about 3-5 minutes, or until it starts to brown. Stirring constantly.

Add the vegetables and continue to cook for an additional 5-7 minutes, or until the vegetables begin to soften, yet still remain firm. Stirring constantly.

Add the sauce and continue to cook until it is heated and everything is hot and well incorporated together.

Add the green onions at the last minute and incorporate into the dish. Serve over cooked rice or noodles. This is a dish that is best served fresh and hot, so serve it immediately after finishing.

This delicious dish only takes minutes to cook, one of the beauties of preparing a stir-fry dish. It also can help you use up some of your small bits and pieces, and you can prepare them in a totally different way than the “first-overs”. It’s delicious, easy, and uses up whatever little pieces you have left. YES! It’s a win/win all the way around. Everyone will think you slaved away, when in reality, it only takes a few minutes to cook. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.