Mixed Vegetable Stir-fry with Pork (Quick Home-Style #4)
Ingredients
- as needed assorted vegetables of your choice
- as needed whatever greens you have in the fridge
- as needed lean pork
- cooking oil
- salt
- MSG
- sesame seeds
- dried chili peppers
Instructions
- Take some lean pork and gather whatever greens you have in the fridge — a little bit of everything.
- Wash the greens. Separate the stems from the leaves — stems take longer to cook so they’ll go in the pan first. Slice the carrots and zucchini, cut the chili into strips.
- Slice the lean pork. Add ginger slices, a little oil, salt, cooking wine, light soy sauce, and cornstarch. Mix well to marinate.
- All ingredients prepped. The original recipe uses half a piece of lean pork for a single serving.
- Heat oil in a wok and stir-fry the marinated pork slices.
- Push the pork to one side of the wok. Add the vegetables that take longer to cook first.
- Push the pork and the first batch of veggies to one side. Add the vegetable stems and a pinch of salt to help them release moisture.
- Once the stems have softened, add the leaves and zucchini slices — these cook the fastest. You can add a tiny bit more salt on the leaves to help season them. (The secret is adding ingredients in order of cooking time, longest first.)
- Toss everything together. When everything looks cooked through, add mushroom seasoning or MSG to boost the flavor, sprinkle sesame seeds for aroma, and optionally toss in some dried chili peppers.
- Plate and serve. Protein and a variety of veggies — pair with rice and a quick soup for a simple, satisfying meal.
