Pork Pepper Stir-Fry comes together in a flash using some pantry ingredients and a frozen pepper and onion mixture. It’s perfect on the busiest of weeknights!
It was almost perfect timing. S picked me up from the airport and this lovely package was sitting at the door when we got home. It was the spices I won from Alyssa at What’s Cooking, Love? There were 3 Perfect Pinch spice blends (Cajun, Asian, and Mexican) some dried oregano, granulated garlic, and several packets of their slow cooker mixes.
I’m a bad blogger.
I was so excited to get the package that I didn’t even bother to take a picture of it. *hangs head in shame* It was like Christmas, but in November. Ya know, some people sign up for the large give-aways for the money and a KitchenAid. I like the ones where I get to try new products. Not that a new KitchenAid or cash would be a bad thing. But I am having fun with the these giveaways for the cake mixes, spices, etc.
That reminds me. I should incorporate one of the slow cooker mixes in dinner next week. Hmm… You know, I really should get cracking on next week’s menu, too. I’m trying to get it all planned and the recipes drafted before I head to the store. Yeah. It’s a bit much for me. I’ve not been as organized before. But, I’m trying to be more organized. Trying to make sure I hit all my contributor deadlines and co-hosting deadlines. I’m sad to say I missed one, but October was a HORRIBLE month for me.
I’ll just leave it at that.
Even though I had planned meals for S while I was gone, I didn’t have anything planned for me coming home early. That’s never happened before. So, Thursday was a drop back and punt meal. Um…okay. Inventory meat, pantry. What do we have that can be easily put together as I know I’ll be a vegetable today? It was all laundry. I had to wash everything. EVERYTHING. Not because I wore it. Not because it got dirty. Because it all STANK to high heaven! Smelled of stale cig smoke. Ick. So, yeah. All 5 loads of laundry later and I’m friggin beat. I’m not in the mood for an elaborate dinner.
S said, “There’s a chop in the fridge.” Hm…now there’s an idea. I know there’s pepper stir-fry mix in the freezer. It’s something easy to keep in the freezer for nights such as this one. I know there’s at least one other package of chops in the freezer. So, I dig those out. I’m thinking I should try this new spice blend because I’m all about spice blends lately. Eventually I will work on some of my own. So, I toss the pork with some of the mix and then brown it up.
Toss in the veggies, whip up a sauce that incorporates more of the spice blend and voila! Pork Pepper Stir-Fry is served! Which is good, because, like I said, I’m beat! I don’t even think sleeping more on the plane would have helped. *shrugs* Who knows. It’s my first time experiencing that type of jet lag, but I’m sure it won’t be my last. I just need to figure out what works best for my body. Suggestions?
- 1 pound thinly sliced trimmed pork
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce, reduced sodium
- 1 teaspoon Perfect Pinch Asian spice blend
- 14 ounces frozen pepper stir fry mix
- 1 cup chicken broth
- 1/4 cup orange marmalade
- 2 tablespoons corn starch
- 2 tablespoons soy sauce, reduced sodium
- 1 tablespoon fish sauce
- 1 tablespoon Perfect Pinch Asian spice blend
- 1 teaspoon sesame seed oil
- 1/8 teaspoon red pepper chili flakes
- Combine pork, 2 tablespoons soy sauce, 1 tablespoon corn starch, and 1 teaspoon Perfect Pinch Asian spice blend in a mixing bowl and marinade 15 to 20 minutes.
- While the pork is marinating, thaw the pepper blend by putting the contents in a strainer and running hot water over them for a minute or two. Allow them to sit and they should be perfectly thawed by the time they're needed.
- Combine the chicken broth with 1/4 cup orange marmalade, 2 tablespoons soy sauce, 2 tablespoons corn starch, 1 tablespoon fish sauce, 1 tablespoon Perfect Pinch Asian spice blend, 1 teaspoon sesame seed oil, and 1/8 teaspoon red chili flakes and stir to combine making sure to dissolve the marmalade.
- Heat a wok or large skillet coated with cooking spray over high heat.
- Add pork and brown, stirring occasionally.
- Once the pork is browned, add the pepper mix and cook until heated through and any excess liquid is evaporated.
- Stir the broth mixture again and add to pan. Bring to a boil and then simmer until thickened.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 479Total Fat 26gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 101mgSodium 1240mgCarbohydrates 27gFiber 2gSugar 17gProtein 33g