Stir fry just got easier! Roasted Stir Fry is a quick and easy meal that I’m sure you will love. Roasting vegetables gives them a delicious flavor and really makes this dish amazing.
4 Boneless, Skinless Pork Chops
1/3 Cup Soy Sauce
2 Broccoli Crowns, cut into florets
2 Cups Baby Carrots
3 Cloves Garlic, minced
2 Tablespoons Canola Oil
Salt & Pepper
Slice the pork chops into 1/2 inch thick strips. Place in a zip top bag with soy sauce. Refrigerate overnight, or at least 4 hours.
Preheat oven to 400°F.
Combine broccoli, carrots, garlic, canola oil, salt and pepper together in a large bowl. Remove the pork from the marinade and mix with the veggies. Place all on a baking sheet.
Bake until the pork is cooked and veggies are tender, about 25-30 minutes.
Serve over brown rice.
Yield: 4 Servings
This stir-fry was amazing! The pork was cooked just right and the flavor was awesome! Definitely a recipe you need to try.
3 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1 lb Pork, cut into same size pieces
4 Tablespoons Peanut Oil or Canola Oil (might need to add more)
4-5 Slices Ginger Root
4-5 Garlic Cloves, sliced
4 Cups Broccoli Florets
1 Cup Baby Carrots, cut in half lengthwise
1/4 Cup Chicken Stock
2 Tablespoons Soy Sauce
1 Tablespoon Oyster Sauce
A Few Shakes Sriracha Sauce
Toasted Sesame Seeds, optional garnish
Stir together the soy sauce and cornstarch in a medium bowl. Add the pork and coat evenly with the sauce. Let this marinate while you are chopping the veggies.
Make the sauce by combining the chicken stock, soy sauce, oyster sauce and Srirasha sauce together in a small bowl.
Preheat your wok over high heat then add 2 Tablespoons of the oil. Once the oil is hot, add the ginger root and garlic cloves. Stir-fry for about 30-60 seconds, or until they are fragrant. Remove from the wok and chop up to add later.
Add the broccoli and carrots and stir-fry until they begin to get tender, about 3-5 minutes. Reserve on a plate.
Add a little more oil to the wok and pour in the pork with the sauce. Stir-fry until cooked and slightly browned, about 3-4 minutes.
Add the reserved broccoli and carrots, sauce and the reserved chopped ginger root and garlic. Stir-fry for about 2 minutes.
Serve over brown rice with sesame seeds sprinkled on top.