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!