This pork stir fry dinner tends to show up on our plates when I have a hectic week. It's simple to make and always a crowd pleaser. I switch around the vegetable to whatever I have in the fridge and it changes the flavor and visual of the meal quite a bit!
You can use a pork loin or really any cut of pork that allows you to remove the fat and dice into small pieces. I used a pork loin chop for this meal.
Remove all fat from pork and dice into 1" pieces.
Heat olive oil in a heavy bottom skillet on medium-low heat.
Add pork and saute until brown all the way through (for children I tend to cook the meat a little more than usual as a safety precaution).
Remove pork and set aside.
Chop up vegetables anyway you like (sticks, small dice etc) have fun with it!
For this recipe I used orange, red and yellow bell peppers.
Heat olive oil in a clean pan and add vegetables.
Saute until tender. Remove from pan and set aside.
In another pot cook jasmine rice following package directions.
At this point (if you have picky eaters in the house) you can serve everything separately with dipping sauces.
Combine all ingredients in a pot and add two tablespoons of Veri Veri Teriyaki or soy sauce.
Heat for a few minutes, stirring to make sure sauce evenly coats.
Serve.
xo Christine
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