Easy Pork Stir Fry
Easy Prok Stir Fry over Trader Joe’s Fried Rice
This recipe started as a Blue Apron dish, wandered through Nyssa’s Kitchen to make sure it was gluten free so Molly could enjoy it, and then I gave it the “Roberto treatment,” which basically means I simplified it until even a hungry, tired, post-ride version of me could pull it off without thinking too hard.
Plus, as we get older, we really start thinking about how we want to spend our time… and personally, I’d rather spend less of it chopping vegetables and more of it riding my bike, living my life, or sitting on the couch with Molly, Josie, and Sparky — the real bosses of the house. So yes — this recipe is quick. Delicious, but quick.
And because Molly is gluten-sensitive, everything here is gluten-free and guilt-free. Boom.
Ingredients
1/3 cup Soy sauce or if gluten is an issues use Tamari.
1 teaspoon honey
1 tablespoon rice vinegar
1–2 teaspoons hot sauce (optional but fun)
2 teaspoons sesame oil
1¼ pounds ground pork
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 tablespoon minced ginger
1 bag frozen stir-fry veggies
Salt & pepper to taste
Serve with:
White rice — or Trader Joe’s frozen fried rice if efficiency is your love language, rice noodles, or have it by itself.
Step 1:
Mix the tamari, rice vinegar, honey, and hot sauce in a bowl. That’s your sauce. It takes 10 seconds, and you’ll feel very accomplished.
Step 2:
Chop the shallots and garlic — or use the pre-minced stuff. At this stage of life, we make smart choices.
Step 3:
Heat sesame oil in a skillet over medium-high heat. Add the pork, garlic, shallots, and ginger. Cook and break it up with a spatula until it looks golden and smells like you actually know what you’re doing.
Step 4:
Pour in your sauce and let it thicken a bit. Add the frozen veggies and let everything cook together until it’s hot, happy, and ready.
Serve it over rice.
Take a bow.
Enjoy the meal you made in the time it takes to scroll Instagram.
