Stir frys (or is it fries?) are a fantastic way to get dinner on the table in 30 minutes or less. I like to chop the veggies the night before to save even more time the day of. Fair warning, there are a few optional slightly harder-to-find ingredients. They make a noticeable difference in the taste, but you can make a good-tasting stir fry without them. Fish sauce, tamari, and coconut aminos are usually in the same aisle of the grocery store as soy sauce.
- 1 tablespoon fat of choice (I like coconut oil. Lard, butter or even olive oil would be super good too)
- 1 onion, chopped
- 1 lb ground pork
- 4 cups vegetables, chopped (I like to use a mixture of broccoli, sugar peas, red bell peppers & carrots. Water chestnuts, zucchini, broccoli slaw & green beans work great as well)
- 1 tablespoon fresh grated ginger (fresh ginger really makes a big difference, you can sub 1-2 teaspoons of dried ginger instead but definitely try fresh when you can)
- 2 garlic cloves, minced
- 1 teaspoon Chinese 5-spice (optional)
- 2 tablespoons tamari or coconut aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon fish sauce (optional)
- Heat the fat over medium-high heat
- Add the onion and cook until translucent, stirring frequently
- Add the pork and cook until no longer pink
- Add the garlic and ginger and cook for 1-3 minutes
- Add the vegetables and allow to cook down, 3-7 minutes depending on the hardness of the veggies
- Add the spices, tamari or aminos, vinegar, and fish sauce. Cook down for several minutes, until the sauce reduces. Season with salt and pepper to taste. Serve over rice, spinach, or on it's own!
Make it even easier: use a bag of frozen stir fry veggies. Defrost and drain before adding to the pan.
Variations: swap ground pork for ground turkey or beef
Make it vegetarian: swap ground pork for 2 zucchinis, cut into wedges. Add the zucchini after you cook the onions and cook for 2 minutes. Then continue with the rest of the recipe