This past winter, thanks to there being some great prices on frozen vegetables, a mid-week stir fry became a pretty common supper on our meal plan. It was a quick and simple thing to put together and I had found the right balance of flavours to really freshen up the taste of the veggies that had been frozen. As the weather got warmer, I seemed to stop buying frozen produce and began craving fresh local goods. Upon seeing great deals on fresh Ontario product in the flyers for this week, I knew it was time to re-introduce the stir fry to our meal plan. It was only when I was making supper last night that I realized I hadn’t blogged this recipe yet! If anyone were to come to me asking for some sort of cooking advice because they ‘can’t cook’, I would tell them to try this recipe. It couldn’t be easier! 😉
I’m proud to say that aside from the garlic, ginger, rice and soy sauce, everything in this recipe was grown in Ontario!
Fresh Pork Stir Fry
What You Need:
- 4 pork chops
- salt & pepper
- 1 Tbsp olive oil
- 1 large head of broccoli
- 1 large carrot
- 1-2 cloves of garlic
- approx. 1 inch worth of ginger root
- 1 pack of mushrooms
- 1 pack (or about 5-6 heads) of baby bok choy
- 1/4 C low-sodium soy sauce
- 1/4 C water
What You Do:
– Gather everything up
– Preheat your wok or large frying pan to medium heat
– Thinly slice the pork and brown with the olive oil and a pinch of salt & pepper
– As the pork is cooking, (remember to stir it periodically) chop up your broccoli
– Once the pork is cooked, toss in the broccoli and give it a stir. It takes the longest to cook of the vegetables, hence why you add it first
– While the broccoli cooks, slice the mushrooms and add them to the pan
– Now it’s time for the carrots, ginger and garlic. I like to grate these for their own reasons. Grating the carrot allows them to cook extremely fast, while I find grating the ginger and garlic really gets the juices and flavours going. Once they’re all grated, add them to the pan as well with the soy sauce and about 1/4 C of water for some extra liquid to help with the steaming.
– Stir it all up and let it continue to cook away while you chop up the bok choy. Once the bok choy is chopped, add it to the stir fry
– It will look like a TON, but we all know how much greens wilt down when cooked, so not to worry. 😉 Give it a quick stir and cover so that the steam can cook the greens down.
– Let the stir fry steam for about 5 minutes, give it one more stir and it should be ready to serve.
– Serve over your favourite grain, noodle, or enjoy on it’s own!