Thursday, October 1, 2015

Oriental Stir Fry

I never make this the same way twice, as it's one of those meals I make when wanting a quick, tasty, colorful meal in one pan but without following an exact recipe. Other veggies or meats can be used, but I usually have inexpensive pork on hand in freezer.  Boneless country ribs frequently can be found on two for one, or regular sales and are good for stir fry or BBQ pork.


Stir Fry for Two
1 cup cubed pork, chicken or shrimp
1/2 cup sliced green peppers
1/2 of medium onion sliced thinly in half rings
1 cup of broccoli flowerettes ( I always have frozen on hand)
1 medium carrot sliced thinly on the slant
1 small can of slice mushrooms drained
1/2 cup soy sauce
1 teaspoon dry ginger powder
pinch of red pepper flakes
 2 Tabs. corn starch
 2 cups cooked rice
salt and pepper to taste
Optional:  bamboo shoots, slice water chestnuts, cabbage slices, green beans can be added or substituted.  All veggie quanities don't have to be precise; sometimes I add more broccoli or green peppers.  Depends on one's taste and what's on hand.

Use 10-12 inch fry pan or wok. Season pork with salt and pepper and fry in hot oil until seared on outside, then add prepared veggies and seasonings. Save the corn starch for use later.

Stir to mix, continuing frying stirring every few minutes for about 3 minutes.  Pour in soy sauce and stir one more time to combine all flavors. Turn heat down to low-medium; cover and continue cooking for about 10 minutes.  Meanwhile, add about 1/3 cup water to cornstarch and mix well. then pour over ingredients and stir again to coat all so that corn starch combines with the juices and soy sauce. The sauce will quickly start to thicken and give a glazed looked to the veggies.

 Serve over cooked rice.  This recipe can easily be doubled or tripled depending on how many you plan to serve, or if wanting to make a big batch to freeze for later meals.

Estimated cost per serving: $1.00 or less