Meal Plan Monday
Hi everyone! Happy Monday! Hope you all had a great weekend. I’m here to share a really good recipe that I think you all will enjoy! This is a family friendly recipe that is pretty quick, easy to make and has great flavor. It’s been one of my favorites for years, mostly because its so different. Anyone else feel like they eat chicken every night??!! #ME. This is a one pan meal that encompasses everything: protein, fats, carbs….meat, veggies & starch! Also, you can prep this ahead of time and save about 10 mins. (Marinate the meat in the morning or early afternoon, slice the veggies)!
As you can see below, there are some parts of the recipe that are optional (like sugar), and things that can be substituted to make it easier for you at the grocery store (olive oil vs peanut oil!). I also love that you don’t need a bunch of sauces to make this-its just one kind of sauce and the flavor is so good!
Also…I am not a HUGE pork fan so take my word for it that this is a good meal!!
Hope you all enjoy this meal! xo
Stir fried pork with Vegetables
Cooking time: 35 minutes
1 pound Pork Tenderloin
3 scallions, thinly sliced
3 cloves garlic, minced
1 one inch piece of garlic, peeled and minced
1 tablespoon soy sauce
1 teaspoon sugar (optional, I did not use)
2 teaspoons cornstarch
1-2 teaspoon Sherry or Shaohsing wine (optional, I used water today)
1 teaspoon sesame oil
5 tablespoons peanut oil (can be substituted with olive oil)
3/4 pound sugar snap peas
1 green pepper, sliced
Salt & pepper to taste
1.5 tablespoon hoisin sauce
Toss the pork with the scallion whites, half the garlic, half the soy sauce, sugar, 1 teaspoon of the cornstarch, the sherry and the sesame wine. Marinate at room temperature for 15 minutes. (You can also marinate early in the morning before you leave for the day). Mix the remaining 2 teaspoon cornstarch with 2 tablespoons water.
Start cooking your rice.
Heat a skillet or wok over high heat. Add peanut il and heat. Add the green pepper & broccoli, cook for 2-3 minutes. Add sugar snap pas and the remaining garlic, ginger; stir fry until the sugar snaps are bright green & crisp. Cook in batches if needed. Pour into a large bowl.
Heat the same wok/saucepan and add 2 tablespoons of the oil. Add the pork mixture (add in batches if necessary). Stir fry until slightly brown, 3-4 minutes. Add the sugar snap peas. Add the hoison sauce and cornstarch mix. Cook until the juice thickens, about one minute.
Spread the stir fry over rice on individual plates. Enjoy!
Let me know what you all think!