Pork + Veggie Stir Fry Recipe Pork Roast
Veggie Stir Fry Recipe Below ↙️
🐺 1 lb cooked/shredded pork roast or thinly sliced pork chop
🐺 1 TB sesame oil (veggies) + 2 tsp o. oil (rice)
🐺 2 c. chopped broccoli
🐺 1/2 onion, LG. chunks
🐺 1 red bell pepper, LG. chunks
🐺 1 lg. carrot halved slices
🐺 1 c. sliced mushrooms
🐺 3/4 c. chicken broth + 1/4 cup water
🐺 1/2 c. light soy
🐺 1 TB stevia brown sugar blend or 2 TB honey
🐺 3/4 tsp ground ginger or 1 TB fresh grated
🐺 1/8-1/4 tsp sriracha
🐺 2 tsp minced garlic
🐺 1 TB fish sauce
🐺 2 TB rice vinegar
🐺 2 TB cornstarch
🐺 4 c. prepared brown rice
Pork: Use cooked shredded pork roast. If you don’t have any prepared, sauté fresh pork chops; cooling and thinly slicing. Fry over high in sesame oil until sides browned, season lightly with salt + pepper.
Grains: Begin cooking rice. Use instant pot with a ratio of 1:1 with dry rice + water/broth. Add 1 TB oil; cook 30-35 minutes + natural steam release. For this recipe, I recommend 2 c. dry rice + 2 c. water. Instant rice works well, too.
Veggies + Sauce: Heat set. oil over med-high heat in a skillet. Add veggies; cook 4-6 mins. Should be softened, but still slightly crisp. Turn heat to low. Add cooked pork, stir, and warm through.
Sauce: Whisk together all ingredients; dissolving cornstarch. Add to skillet of veggies + pork. Add to skillet and turn up to med. heat. Cook for 1-2 mins, stirring often as it thickens to desired consistency. Serve over hot rice. Enjoy!
Cook Also: Tips Tricks for Sugar Free Brown Sugar