Pork Stir Fry

Jon loves stir fry. One of the very first meals he ever made for me was a beef stir fry. It consisted of beef, onions, bell peppers, bottled stir fry sauce, and rice.

Over the years we've tried dozens of variations. I've come to love the recipes that use rice noodles instead of traditional rice. I also prefer to make my own sauces, that way I know what's in them (good stuff) and what's not (MSG and other icky surprises)

This pork stir fry is excellent, and it makes a lot. I always make a full batch of stir fry because Jon really likes the leftover in his lunches.

It is super simple and cooks up quickly. Perfect for weeknight meal.

Here's to you and your culinary adventures, friends. Cheers!

Pork Stir Fry
Serves 4-6

5 oz maifun rice noodles, soaked in hot water to soften
10 oz ground pork
4 large cloves garlic, minced
2 tsp olive oil
1 tsp sesame oil
2 cups angel hair coleslaw
1 large carrot, shredded
1/2 medium onion, diced
1 TBS fresh grated ginger
1/4 cup chicken broth
3 TBS hoisin sauce
salt and pepper

Using a kitchen shears, cut noodles into bite size pieces. Set aside.

In a large wok, heat olive oil. Add onion, garlic, pork, salt and pepper. Stir fry until pork is no longer pink and onions are softened.

Add  1 1/2 cups  of the coleslaw, shredded carrot, and grated ginger to the pan. Stir fry 2 minutes until softened.

Stir in broth and hoisin sauce. Cook until bubbly (1-2 minutes).

Toss remaining 1/2 cup of slaw, rice noodles, and sesame oil with the meat and veggie mixture. Serve hot.