I remember when stir frys became popular. I bought a wok, utensils and an how to book on stir frying. It took years before I realized that stir-frying just wasn’t that complicated.
All that’s needed is your choice of oil, meat/seafood, aromatics, vegetables and sauce. Once the ingredients are prepped, the meal comes together very quickly. Starting with the ingredient that takes the most time to cook and adding the rest, one at a time, depending on how much time they need to cook. The sauce is stirred in last for about 3 minutes. Stir frys are great because you can prepare them to your taste and/or use whatever is in the fridge.
I used a 2.5 rolled pork roast cut into strips, quartered brussel sprouts, quartered zucchini slices, garlic, yellow bell pepper, fresh ginger and shallots.
Pork Stir Fry with Miso Sauce
1/4 cup mirin
2 tbsp light soy sauce
2 tbsp garlic chili paste
3 tbsp sesame oil
2 1/2 lb rolled pork roast, cut into strips
1 yellow bell pepper, cut into strips
3 garlic cloves, minced
1 inch peeled, fresh ginger, grated
1 shallot, thinly sliced
2 cups quartered brussel sprouts
2 zucchini, quartered and sliced
Mix the mirin, soy sauce and chili paste together and set aside. Fry the pork strips in 1 tbsp of oil until just cooked. Remove the pork and set aside. Wipe out the pan with paper towels. Add the remaining 2 tbsp of oil to the pan, heat and add the bell pepper, garlic, ginger and shallot to the pan. Cook for 2 minutes, then add the brussel sprouts and continue to stir fry for 3 minutes. Finally, add the zucchini and stir fry for about 1 minute.
Stir in the sauce and cook for about 3 minutes. Serve with white rice.