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Friday, July 13, 2012

Pork and Pineapple Stir Fry

Photo courtesy of my Mac.
   One of the best ways to use up tidbits of leftovers is to make a stir fry. Recently I had some leftover pork roast, so I sliced some bell peppers and onions in strips and saute'd them and tossed in some leftover slaw mix. 
   When everything is cooked and tender I add the meat, some white rice and to top off the flavor, some pineapple chunks. Any kind of meat and veggies can be used, it just depends on what you have on hand. This is simple, quick and the flavor always good.

Pork Pineapple Stir Fry
2 T. vegetable oil
1 zucchini, peeled and cut in strips 2-3 inches long*
1/2 ea. red and green bell pepper, sliced in strips
1/4 onion, cut in strips
1/8 tsp. crushed red pepper (optional)
1 clove garlic, chopped
1/2 bag slaw mix
1/2 cup cooked white rice
1/2 can pineapple chunks, drained
3 T. soy sauce
3/4 cup cooked pork roast, cut in 1-inch chunks

    In very large skillet, heat oil. Add zucchini strips and saute' for 4-5 minutes over medium-low heat just until they start to lightly brown. Add bell peppers, onion and crushed red pepper (if desired). Saute' 8-10 minutes until veggies are tender. Add garlic and slaw mix, stirring to combine. Sprinkle with 2 T. soy sauce and add pineapple. Add pork and cook for 5 minutes to warm meat, soften slaw mix and combine flavors. Add rice and 1 more tablespoon of soy sauce and stir well. Cover and simmer, stirring occasionally 5 minutes more. Serves 4.

*I don't usually add zucchini to this dish, but we had plenty.
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