Quick and Easy Asian Stir Fry

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This is an excellent way of using leftover meat, especially roast meat.  On this occasion, we had some leftover meat from roast pork that Rob had made for dinner the previous night.  As it happened, we also had a stack of Asian veggies in the fridge from the wonton soup we’d had on the weekend.  I find that the best approach to cooking stir fry is to have all of the ingredients prepared and on standby, as the actual cooking process is very fast.  I don’t think that there are any fast rules with stir fry, well not when I make it anyway.  It helps if you’ve got onions, garlic, ginger and soy sauce.  As far as vegetables goes, a wide range is great, but you can get away with 2-3 different types of vegetables if that’s all you’ve got.

Ingredients:

• 100-200 g leftover roast pork meat, cut into pieces
• ½ – ¾ cup chicken stock
• 1 carrot thinly sliced
• ½ cup green beans, cut in half
• ½ cup celery thinly sliced
• 1-2 tbsp canola oil
• a bunch of coriander, chopped
• 1 small red chilli, finely chopped (seeds included)
• ½ onion, sliced
• 2 tsp crushed garlic
• 2 tsp crushed ginger
• 2-3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1-2 cups of cabbage, shredded
• 1-2 cups of mung beans
• 1-2 tbsp brown sugar

Method:

1. Place the carrot and green beans into a pan and cover with chicken stock.  Bring to the boil and continue boiling until the liquid cooks off and completely disappears, and the vegetables are cooked through but still slightly firm.
2. Add the canola oil to the pan, with the onion, garlic, ginger, chilli and coriander, and stir.  It’s important that you keep the heat of the pan on high.  If you feel that the food is starting to stick to the pan, add a little bit of water or chicken stock, but only enough to keep the food from burning.
3. Add the pork to the pan and toss through the rest of the ingredients.
4. Mix the soy sauce, honey and sesame oil together, then add to the pan and stir into the other ingredients.
5. Add the cabbage and mung beans to the pan and toss through the rest of the ingredients.
6. After tasting, I decided to add a few more splashes of soy sauce, as well as a couple of tablespoons of brown sugar, to counteract the kick from the chilli.
7. Serve with steamed rice.