I love a good stir-fry. What will make a better? Keep it simple and quick!
I first made this a month ago and, for once, actually wrote down my ingredients. This alone is an amazing feat! I hope you enjoy this recipe as much as my family does.
2 boneless pork chops
3/4 cup Kraft Toasted Asian Sesame Dressing
4 TBS Soy Sauce
1 TBS Brown Sugar
1 bag frozen stir-fry vegetables
NOTE: The meat will cook quickly.
Have your water boiling to cook the vegetables at the same time.
Don't forget about your rice!
1. Spray fry pan with Pam.
2. Cut pork into bite-sized pieces and place in frying pan in a single layer.
3. Season the pork with garlic powder and ground ginger.
4. Cook the pork on medium high (300 F in an electric fry pan).
5. Once meat is cooked through, move it to one side of the pan.
6. Add the scrambled egg to the open area and cook. Once the egg is cooked, mix it with the pork.
7. Add the Toasted Asian Sesame Dressing, soy sauce, and brown sugar to the meat/egg mixture.
8. While the meat is cooking, bring water in pot to a boil. Add frozen vegetables and cook for 5 minutes. Drain.
9. Combine meat mixture with vegetables.
10. Serve over cooked rice.
*Note: I doubled the recipe for a family of 5 (2 adults and 3 teenagers). Play with different vegetable combinations! The first time I made this I added fresh snow peas to the fry pan and cooked them with the meat. Fresh vegetables work great, too! Broccoli, cauliflower, and carrots can be cooked in boiling water for 5 minutes just like frozen veggies. If you use fresh onions, bell peppers, mushrooms, and/or cabbage, stir fry the vegetables in a fry pan with Pam or olive oil before adding to the meat mixture.
I'd love to hear how your dinner turned out? Any changes or additions that worked better? Leave a comment and let me know!
Recipe from: Cook's Family Recipes
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