Why? Flexibility. Toss in whatever you have on hand. Ta-da! Dinner is served.
What’s on hand these days? Zucchini. Voila! A Stir Fry with Zucchini recipe.
Teriyaki Pork Stir Fry with Zucchini
2 pound pork tenderloin or thick-cut pork chops, cubed
1/2 cup flour
1/4 cup corn starch
2 teaspoons white pepper
1 teaspoon salt
zip-top bag or sealable storage container
2 tablespoons oil
1 stalk broccoli, pieced
1 cup mini carrots, diced
1/2 medium onion, rough diced
1 red pepper,rough diced
1 green pepper, rough diced
1 large zucchini, diced
3/4 cup soy sauce
3/4 cup hot water or more
1 tablespoon minced garlic
Chop and prepare vegetables. Cut ingredients in consistent sizes for even cooking. In large mixing bowl, layer the tender vegetables (e.g. peppers, zucchini, mushrooms) on the bottom and hardest vegetables (carrots, broccoli) on top.
Trim and cube the pork into inch-sized pieces. Place in a zip-top bag or sealable container. Add flour, cornstarch, pepper and salt. Toss to coat each piece of meat.
In a large skillet, heat vegetable oil. Carefully place coated meat in pan. Stir and cook until pork is evenly browned. Remove from heat and store in a clean container or bowl. Return pan to heat and add in hard vegetables – carrots, onions and broccoli. Stir to soften for 2-3 minutes. Add soy sauce and continue to saute the vegetables for 3-4 more minutes. Add the peppers and zucchini. Stir to coat in soy sauce. Add water and allow vegetables to soften and cook in the bubbly liquid. Liquid should be about half way up the side of your pan but not entirely covering the vegetables. If needed, add more water. Continue to stir until vegetables are crisp tender, about 3-4 minutes more.