Once again, I am reminded that I need to take some photography classes. This recipe for Move it Along Pork and Veggie Stir-Fry from Get Real Meals is definitely a quick and healthy keeper.
We don't eat a whole lot of red meat (not for any good reason, I just don't like it that much other than in a burger), so I like to mix it up every now and then with a pork dish. That's what I was thinking when I picked out this recipe, plus I love having my meat and veggies all in one dish (less cleanup to do in the end).
This recipe is also a perfect example of what people don't understand or refuse to acknowledge about Rachael Ray - most of her recipes are chock full of fresh veggies and lean protein. Served with a side of brown rice, this is a healthy meal with a bunch of flavor. Here's the recipe with my comments in brackets:
2 pounds boneless pork rib chops or loin chops, cut into thin strips [It's easier to do this is if the chops are cold.]
1/4 cup tamari (dark aged soy sauce) [You'll find it right by the regular soy sauce in the store - trust me, it's there!]
2-inch piece fresh gingerroot, peeled and grated or minced
Juice of 2 limes
1 tablespoon honey
3 tablespoons vegetable oil
1 bunch scallions, white and green parts thinly sliced and kept separate
4 garlic cloves, chopped
1 small red bell pepper, cored, seeded, and cut into strips [The red ones at my store looked icky, so I went with the better looking yellow ones.]
2 Anaheim peppers, cut into strips
1 cup shredded carrots (bagged in the produce aisle)
12 button mushrooms, trimmed of stems, caps thinly sliced
1/2 head broccoli, cut into very small florets
1/2 small head napa cabbage, core removed and leaves thinly sliced
1 cup chicken stock or broth [Go with the chicken stock if they sell it at your store - it's got way more flavor]
1 handful fresh cilantro leaves, chopped
Combine the pork in a shallow dish with the tamari, ginger, half the lime juice, and honey. Let the pork marinate while you chop up all your vegetables. By the time you are finished, the pork will have marinated long enough.
Heat a large nonstick skillet with about 2 tablespoons of the vegetable oil. Remove the pork from the marinade; shake off the excess marinade and reserve. Once the skillet is screaming hot, add the pork slices in one even layer. Cook the sliced pork with out stirring for 2 minutes. Toss the pork with tongs and cook for 1 more minute. Remove the pork from the pan and reserve. Add the remaining tablespoon of vegetable oil to the skillet. Add the white part of the scallions, the garlic, and the bell pepper, Anaheim peppers, shredded carrots, and mushrooms. Cook for 1 minute, stirring frequently.
Add the broccoli and the napa cabbage; continue to cook and stir for two minutes. Add the reserved marinade and chicken stock, bring up to a simmer, and cook for 2 minutes. Add the pork back to the skillet and cook for 1 more minute, or until the pork is cooked through. Turn the heat off, add the remaining lime juice and cilantro, and toss to distribute. Taste for seasoning, add more tamari or lime juice accordingly and serve immediately.