Monday, May 26, 2014

Fridge Find Food: Pork and Veggie Stir Fry

Sometimes, we plan out our meals days in advance. Other times, we scramble to find something. This is a Fridge Find recipe for an Asian style pork and veggie stir fry.

First off, I'm using a big pan on an electric stove. Woks are great, as are gas burners, but don't let a lack of those things keep you from your stir fry yearnings.

Here are the ingrediants:

1 lb cubed pork steak

5 or so green onions, chopped/sliced large

5 or so garlic cloves, chopped/sliced large and diced

mix of 2 or 3 fresh zucchini and yellow squash, sliced and chopped into various shapes (for fun)

mix of various frozen veggies from partial bags found in freezer

toasted sesame oil

tamarind sauce

ginger, salt, vinegar



I marinade the pork cubes with the tamarind sauce, powdered ginger, and some sesame oil. Use just enough to coat the meat.

I used several pans so I could control the veggies and cooking surface area to maximize the browning.

Add them all together and then quick cook the meat with sesame oil in a separate pan on very high heat.

Add the cooked meat to the veggie pan and add in a little vinegar and water to get all the scorched stuff off the bottom of the pan. This also makes up for not using soy sauce (food allergy) as the ginger, garlic, vinegar, tamarind, and salt ends up very similar in taste to soy sauce. If you're not allergic to soy or gluten, substitute soy sauce for the salt and vinegar.

Let it all steep together for a few minutes on very low heat.









I served ours over steamed brown rice and a couple of our favorite Asian condiments.



Enjoy!



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