Kollektive Eats: Pork & Veggie Stir-Fry

What do you make when you have a meat, some veggies & rice? A stir-fry of course! It is one of the simplest & delicious meals that you can throw together in under an hour.  Just the other day I made a  Pork & Veggie Stir-Fry out of the ingredients I had in my kitchen.

I do have a healthy supply of spices & the ingredients for a stir-fry sauce.  If you do not, I would invest in at least some basic spices & you can use vegetable, beef or chicken stock for the sauce.

Directions:

I started my stir-fry by seasoning & cutting into cubes the pack of thinly sliced pork I had at home.  For vegetables I had 3 bell peppers, a red onion & garlic. I always have rice, because, well you can make a meal out of rice & anything.

I cooked the rice as per the directions on the pack, I have learned that adding some oil to the rice as it prevents it from sticking to the bottom of the pot.

As the rice was cooking  I prepped my vegetables.  At the last-minute, I decided to add in some spinach for an added colour of green! Also, I love the slightly acidic flavour that spinach adds to a stir-fry.

I heated coconut oil in the pan & started to cook the pork first. As the pork is thinly sliced it does not take long to cook & you do not want to over cook it, as it’ll become dry.  You want it cooked, but soft enough to absorb the flavours of the sauce.  I cooked it in coconut oil for about 5 minutes, to get it a bit brown on both sides, & then I added the sliced vegetables.

I added in Cumin powder, Marjoram (a sweet Oregano but any spice you have will do), a pinch of salt & pepper to the mix. I let the pork & vegetables sauté in the spices until the vegetables were tender.  I then added in the sauce mix (which I made out of a tablespoon of Sesame Seed Oil, a teaspoon of Rice Vinegar & a splash of Soy Sauce),  1/2 a cube of beef stock bouillon & about 1/2 a cup of water.

The water does evaporate as you cook & adding too much will decrease the flavour of the sauce you are trying to create, so be conservative with the amount of water you put in.   You can always add in more water as you cook but, removing water from a sauce is tricky.

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Pork & veggies cooking in stir-fry sauce mix & beef stock 

I let the veggies & pork cook in the sauce for about 15 minutes on medium-low heat.  I added the spinach to the stir-fry near the end & let it cook for about 5 minutes.  Spinach does not need to cook for very long so always add it in near the end.  (Check out this great article that explains the basics of cooking spinach if you have never cooked with it.)

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Handful of spinach for a green colour & a hint of acidic flavour

I like to let my food sit in the sauce for a while before eating as the flavours settle nicely into the food.  I also, like to leave the rice separate rather than adding it into the stir-fry, as I personally do not like how the rice absorbs all of the sauce.  I like sauce in my stir-fry!

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Completed Pork & Veggie stir-fry absorbing the flavours of the sauce

How long I leave the stir-fry to sit & absorb the flavours depends on how hungry I am.  On this day I let it sit for about 1/2 hour, before my stomach reminded I had a freshly cooked stir-fry in the kitchen.

And that is my Pork & Veggie Stir-Fry recipe!  You can make this simple & flavourful stir-fry with any meat & veggies you have at home.  I find onions & at least one crunchy vegetable for a must for that perfect stir-fry.

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The final product 

Ingredients I used:

  • Thinly sliced Pork
  • 3 Smallish Bell Peppers
  • Half of a Red Onion
  • 1 Garlic Clove
  • Handful of Spinach
  • 1 cup of NuPak Long Grain Rice
  • Coconut Oil
  • Spices for the meat:
    • Himalayan Pink Salt
    • Ground Pepper
    • Paprika
    • Garlic Salt
  • Spices for the Stir-Fry:
    • Himalayan Pink Salt
    • Ground Pepper
    • Cumin Powder
    • Marjoram
  • Stir-Fry Sauce:
    • Rice Vinegar
    • Soy Sauce
    • Pure Sesame Seed Oil
    • Half of a Beef Stock Bouillon Cube
    • Water

Estimated Cooking Time: 35 – 45 minutes

I say estimated because I like to prep my vegetables before I start to cook, rather than cutting them as I go.  I like the act of preparing everything before I start to cook, it makes me feel like a bit of a chef.   Also, with meals that do not cook for long I find it is best to have everything prepared beforehand to avoid burning or overcooking anything.

Cooking Directions:

  1. Season & cut the pork.
  2. Cook your rice as per the directions on the pack. It should be ready before the stir-fry is done, unless you are using a brown rice the requires longer cooking time.
  3. Prepare your vegetables.
  4. Heat up your oil in a pan.
  5. Add the pork to the heated pan.  Cook for 5 minutes, or until slightly brown on both sides.
  6. Add in the chopped vegetables – onion & garlic, then the bell peppers.
  7. Stir in spices & let cook for a few minutes.
  8. Add in the stir-fry sauce & beef stock.
  9. Lower heat & let cook for 15 minutes.
  10. Add in the chopped spinach & let cook for 5 minutes.
  11. Remove from heat & let sit for a few minutes to absorb more flavour & for it to cool.
  12. Serve & enjoy!

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