Leftover Pork Stir Fry in Sweet Ginger Sauce
Successfully using leftovers is a big win in the never-ending goal of simplifying meal planning. This Leftover Pork Stir Fry recipe transforms delicious tenderloin from a previous meal into a magical fusion loaded with crunchy veggies in a sweet ginger sauce.
- Prep Time: 15 Minutes
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Pork
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
1 cup brown rice
1 1/2 cups chicken or vegetable broth
2 – 3 Tablespoons avocado, sunflower or peanut oil
3 cloves fresh garlic, peeled and minced
1 inch fresh ginger cube, peeled and minced, or 2 teaspoons ginger paste
1 bunch of green onions, chopped finely, and reserve chopped green tops for garnish.
1/2 teaspoon salt
Vegetables 4 cups of assorted vegetables cut into bite-size pieces, fresh or frozen*
Frozen Option
16-oz package stir fry vegetable mix, no sauce or added ingredients
Fresh Vegetable Option
1 small broccoli crown (2 cups) sliced into small florets
1 carrot grated carrot or thinly sliced
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
Canned Vegetables
4-oz can water chestnuts, drained and sliced
Protein
1 pound pork tenderloin, fully cooked leftovers sliced thin**
1 cup shelled edamame can be fresh or frozen***
Seasoning
1/2 teaspoon salt
1/4 teaspoon pepper, freshly grated
1/2 teaspoon crushed and dried red chili flakes
Sauce
1/4 cup sugar-free plum jam
2 Tablespoons mirin or cooking sherry
2 Tablespoons Apple Cider Vinegar
2 Tablespoons low-sodium tamari, coconut aminos****
Garnishes
green onion, sliced
toasted sesame seeds
Instructions
- Cook brown rice according to package directions.
- Prepare Aromatics – Chop green onions, mince garlic and ginger
- Chop vegetables if using fresh, and thinly slice pork into bite-size pieces
- Combine sauce ingredients
- Heat the wok or deep skillet on high for a minute. Add 2 tablespoons oil and heat for another minute, swirling the oil to coat the pan. Drop a few pieces of minced garlic into the pan. If it sizzles, the wok or skillet is ready.
- Add the Aromatics—garlic, ginger, and the white portion of green onion—to the pan and stir for 1 minute or until soft and fragrant. Add salt and stir to combine.
- Add Vegetables: Fresh – Add broccoli and fry for 3 minutes. Add 2 tablespoons of water and place the lid on the pan to steam for 2 minutes or until almost crisp-tender. They will continue to cook with other ingredients. Add peppers and cook for 2 minutes, then add carrots and stir fry for another minute. Frozen Vegetables – open the package and remove any solid ice pieces. Add vegetables and cook on high until heated through—about 4 minutes. Taste test a fibrous vegetable like carrot, broccoli, or green bean—it should be crisp, tender, and hot.
- Add frozen edamame, pork, water chestnuts, and sauces, and cook until heated.
- Serve over rice and topped with green onion and sesame seeds.
Notes
Serve with Brown Basmati Rice.
* Choose either a package of frozen stir-fry vegetables or a combination of fresh
** If you have no pork leftovers, try another leftover protein, like rotisserie chicken
***Shelled Edamame – young soybeans – omit if allergic to soy
****Substitute strawberry or mixed fruit jam if unavailable
****Tamari is gluten-free, and Coconut Aminos are soy-free and gluten-free and lower in sodium. They both make great alternatives to soy sauce. For people NOT on dietary restrictions, low-sodium soy sauce can be used.
Find it online: https://www.suppersanity.com/leftover-pork-stir-fry/
