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
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.
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