Pork Stir Fry

This stir fry was created when I wanted to use up some of the extra vegetables I had in my fridge. Feel free to use whatever vegetables you want, but I recommend adding more broth as some of the veggies will soak it up. This was what I had on hand at the time.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cut the pork into bite size pieces (I cut mine into sticks but any "shape" will work), and place them into a bowl. Add enough 5 spice to ensure all pieces are seasoned to your liking. Add mirin and stir fry oil (enough for the meat to absorb (If there's a little extra it's ok). Let that marinate for 30 minutes while you prepare the veggies.

Step 2

2. Cut the veggies into similar shapes as the pork and set them aside, keeping them separate. Also, cut the bacon (if not already done).

Step 3

3. Remove pork from fridge and sprinkle enough cornstarch to lightly cover pork pieces. Use a spoon or your hand to coat the pieces. Let them sit while you cook the bacon.

Step 4

4. Heat up a wok or large skillet and cook bacon for about 3 minutes to render most of the fat but not completely cook the bacon. Remove from wok or skillet. Add enough cooking oil to wok to cover bottom and around edges of wok and add pork in one layer and let cook for about 2-3 minutes. Stir pork around wok and continue cooking until just pink.

Step 5

5. Add the vegetables one at a time starting with the longer cooking veggies first. Cook for about 2-3 minutes then add the next. Continue until you have added all your veggies. Add the minced garlic and minced ginger and the cooked lo mein noodles. Add the broth and stir fry until everything is combined and sauce has thickened slightly.