I’m calling this a simple stir fry because it starts with cooked meat left over from another meal. It’s a good way to use up small amounts of meat and vegetables. Any combination of vegetables would work. For this stir fry, I used what I had on hand. The vegetables should be cut into similar sized pieces.
I like to cook Chinese food so things like fresh ginger, soy sauce, Sriracha, rice vinegar, hoisin sauce, and sesame oil are staples around here, but a small amount of a commercial stir fry sauce would be fine as well.
And you don’t need a wok. A good non-stick skillet is perfect.
Ingredients: Plenty for two, with leftovers for a lunch.
Leftover cooked pork (or chicken, or beef)
fresh broccoli cut into small flowerets
1 large onion
1 large carrot
red bell pepper
2 cloves garlic, minced
inch of fresh ginger, minced
Personal preference for seasoning. Could be any combination of soy sauce, Sriracha, hoisin, rice vinegar, or a bottled stir fry sauce.
spring onions for garnish
1. Film a non-stick frying pan with a small amount of canola oil. Once the oil is hot, add the minced garlic and ginger.Cook for a minute or two until fragrant. Add the cooked meat. Keep the pieces moving around and fry them until they are heated through.
2. Remove to a bowl.
3. Wipe out the pan. Add another teaspoon of canola oil. When the pan is hot, add the onions. Stir fry until they are partially done; then add the rest of the vegetables. Keep the vegetables moving around in the pan so that they cook evenly. You want the vegetables crisp-cooked, not soggy.
4. Return the meat to the pan with the vegetables.
5. Add your choice of seasoning sauce. A little goes a long way, so don’t over do it. Stir well to coat everything.
6. Serve over white or brown rice and garnish with diced spring onions. Extra hot sauce or sesame oil is good too.