Pork 'Stir Fry'

 

This recipe is a bit of a cheat...hence the quotes in the title. I say it's a cheater recipe because it uses a few shortcuts to reach the end result versus making everything from scratch. However, cheater does not equate to something that tastes bad. Using pre-packaged stir fry seasoning and canned stir fry vegetables means you can have dinner on the table in no time. Fresh pork or chicken chunks provide the protein - if your grocery store carries packages of pork stir fry meat, use that. If you can't find pork stir fry meat, then use boneless skinless chicken breasts and cut them into slices or chunks. Keep in mind that this meal cannot be made completely gluten-free even if you use tamari - the seasoning packet uses wheat products in it and isn't exactly forthcoming about the true contents.

Pork 'Stir Fry'

1 - 1½ lb. pork stir fry meat

1 packet Sunbird Chop Suey seasoning (or Stir Fry seasoning)

1 large can La Choy stir fry vegetables

Chow mein noodles, for serving (optional)

Sriracha, for serving (optional)

Heat a large skillet over medium heat and add around 1 tbsp. olive oil. When the oil is hot, add the pork and cook until the outsides have turned white. It's okay to undercook the pork at this point because it's going to continue cooking once you add the sauce and vegetables.

Prepare the seasoning according to the package directions - but if the seasoning calls for sugar, do not add it.

Add the seasoning mix to the pork, then add the stir fry vegetables. Stir until everything is coated well. Reduce the heat to low and put a lid on the skillet. Cook, stirring occasionally, until the sauce has thickened sufficiently and the pork has finished cooking (around 20 minutes or so).

Serve immediately with hot, cooked brown rice and top with crunchy chow mein noodles. Add a few dashes of Sriracha sauce if you want a little zing to your dish.

Serves 4