Fresh Food Fast: Asian Pork Stir-Fry
Now that school is back in session our schedule is hectic. I’m sure I’m not the only one. If you’ve got kids you probably have the same “evening cram” of sports practice, homework, dinner and let’s not forget that quality time all the experts say is best for our children.
My point? Quick and easy dinners have become key to a happy me. For some people that means grabbing take out or going with a prepackaged meal. If that’s your choice, more power to you. I find that if I have a repository of simple, healthy meals that are ready to eat in under 20-30 minutes that it saves me money and generally takes the same amount of time and sometimes less time than if we went out to eat or grabbed take out.
There’s a reason that stir-frys are so popular- ease of preparation and speed at which they can be on the table has to one of them. We like Asian food in this house, so anything with that flair will certainly fly and leave everyone with a smile on their face.
Of course, eating with chopsticks is the real reason we make Asian food. I completely suck at it and if I ate with them every day I would weigh like 20 pounds, but I still think it’s fun. The weeone has several versions of kid chopsticks, including the ones she’s using in the photo below – they’re like a really big clothespin and I giggle every.single.time. she uses them. Can’t help myself.
So whether you’re an Asian food junkie, need fresh food fast or just really dig chopsticks – this dinner’s for you.
The recipe below is one that can be adapted easily for your family’s likes and dislikes or what produce is readily available that season, so even if you’re a kitchen novice, you can’t screw this one up.
***As a side note, the leftovers of this one? Delish the next day as lunch or another quick dinner!
- Serves: 4
- Serving size: 1¼ cup
- Calories: 221
- Fat: 9.8g
- Saturated fat: 1.3g
- Unsaturated fat: 7.8g
- Carbohydrates: 7.4g
- Sodium: 536mg
- Fiber: 1.9g
- Protein: 25g
- Cholesterol: 74mg
- ¼ cup chicken broth (fat-free and reduced sodium is best unless you have homemade!)
- 1½ teaspoons cornstarch
- 1 teaspoon ground cumin
- 3 garlic cloves, minced
- 1 pound pork tenderloin, cut into 1-inch pieces
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 tablespoons canola oil, divided
- ½ red onion, cut into wedges
- ½ cup thinly sliced yellow bell pepper
- ½ cup thinly sliced green bell pepper
- ½ cup thinly sliced red bell pepper
- ½ jalapeño pepper, minced
- 10 cherry tomatoes, halved
- Combine chicken broth, cornstarch, cumin and garlic and set aside for later use.
- Coat pork with ¼ teaspoon salt and ¼ teaspoon black pepper. Over medium-high heat, heat a large skillet, adding 1 tablespoon of the canola oil to coat the pan completely.
- Add pork to the skillet, and cook for 3 minutes, browning on all sides. Remove pork from pan; keep warm.
- Raise heat to high and 1 tablespoon of the canola oil, once again coating the pan. Add onion, and stir-fry for 1 minute. Add the bell peppers and jalapeño; stir-fry for 1 minute. Return pork to pan, and stir-fry for 1 minute. Stir in broth mixture, ½ teaspoon salt, and ¼ teaspoon black pepper, and bring to a boil.
- Remove from heat, and stir in tomatoes. Serve piping hot.