This is a quick, easy, not much prepping and delicious stir-fry. Asian flavored and you can easily get your veggies, protein, and carbs without any mess and trouble! (中文)
2 cups uncooked rice
1 tbsp + 1 tsp oil
300g pork, cut into stripes
3 tbsp soy sauce
1 tbsp water
1 tbsp all purpose flour
1/4 tsp white pepper (optional)
500g frozen veggies
2 cloves garlic, chopped
1 chili pepper, chopped
A pinch of salt
1/4 tsp sugar
Instructions:
Rice Cooked on Stove-top
1. Rinse rice well then add water and add 1 tsp oil. Rice to water ratio is 1:1.1.
2. Cook on high heat until boiling and then turn heat to the lowest. Cover and let it cook for 15 minutes. If water runs out of the pot while heating, leave a tiny gap and close the lid completely for the final 7~8 minutes.3. Once 15 minutes is up, turn the heat off and let it sit for 10 minutes. Do not open the lid.
4. Remove lid and fluff the rice.
Pork Stir-fry
1. Marinate pork with 1 tbsp soy sauce, water, and flour. Massage the meat until liquid is almost all absorbed. Let it sit for 10 minutes.
3. Once all ice is gone, add garlic, chili pepper and a pinch of salt. Cook until garlic is softened.
4. Push the veggies to one side and add a drizzle oil and pork. Stir the pork occasionally until 90% cooked.
Notes:
1. Letting cooked rice sit for extra 10 minutes prevents the rice from sticking to the bottom of the pot.
3. Frozen veggies are convenient and not necessary less nutrient than fresh ones! Asian blend or stir-fry mix are recommended for this dish.
This stir-fry pork is so quick, easy, and flavourful. The combination with rice reminds me of home. It saves you lots of time prepping all veggies and trust me, you won't even notice it's made from frozen veggies. I hope you give this recipe a try and let me know if you do!
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