Fresh Pork Stir Fry

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!


3 thoughts on “Fresh Pork Stir Fry

  1. Pingback: The Meal Plan: September 29 – October 5 | My Pink Thumb

  2. Pingback: The Meal Plan: March 30 – April 5 | My Pink Thumb

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