Tuesday, September 11, 2012

Menu Plan and Pork Stir Fry Recipe

I don't know about you, but I'm very ready for fall and fall food!  I'm ready for soups and chili and pumpkin bread!  Actually I made this pumpkin bread yesterday.  My house smelled like the epitome of fall!

Here's our menu for this week and a recipe at the bottom-

Tuesday- Fish, veggie, and baked potato

Wednesday- Meatballs and Rice, steamed green beans

Thursday- Bean Burritos, corn

Friday- Chicken Enchilada Ring, southwest quinoa

Saturday- Lasagna, steamed green beans, garlic bread

Sunday- leftovers

Monday- Tortellini, steamed carrots or broccoli

Tuesday- Sloppy Joe's, homemade oven fries

Pork Stir Fry
(disclaimer- we kinda just make stir fry as we go, so I'm doing my best to write down what we do!)

1lb boneless pork loin

1/2 cup teriyaki marinade

1 tsp hoisin sauce

1-2 Tbsp brown sugar

2 cups cooked rice, chilled

1-2 eggs

fried rice seasoning packet

Soy sauce

1-2 Tbsp sesame oil

Veggies of your choice-
you can use a bag of stir fry veggies from the freezer section or do stuff like broccoli, carrots, red bell peppers, water chestnuts, bean sprout, bok choy, green onion, green peas or celery

Directions-   Prepare all vegetables.  In large skillet, saute veggies in sesame oil, and soy sauce to your liking, until al dente. Remove from skillet and set aside.
Next, cook pork loin strips in skillet just until pink is removed.  Remove from skillet and set aside.

In the same skillet, melt a little butter and crack the egg(s) and fry it up lightly.  Add cold rice to the egg(the rice being cold keeps it from being sticky).  Add soy sauce to your liking and seasoning packet to the rice.  Cook for 2-3 minutes until rice is "fried."  Remove from skillet to its own bowl.

Now, combine teriyaki marinade, hoisin sauce and brown sugar.  Pour into skillet on medium heat setting.   Add the meat and veggies to the sauce.  Coat completely in sauce and serve over the fried rice.

And have egg rolls on the side!


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