Monday, December 5, 2011

Spicy Stir-Fry With Rice, Vegetables, and Leftover Pork

This stir-fry was simple but had a real kick to it. I love making things like this because it uses up a bunch of leftovers that might otherwise wilt and become inedible. This carries well, so don't be afraid to make it for a lunch you have to take with you.

leftover honey-roasted pork (or other meat), cut unto small pieces, excess fat removed
a good handful of green beans, ends snapped and cut into bite-size pieces
1 broccoli floret, stemmed and cut into small pieces
1/2 cup cooked brown basmati rice
1 clove of garlic, minced
1/2 teaspoon chili oil
1/2 teaspoon sesame oil

you'll also need:
small pot of lightly-salted water
non-stick wok
heatproof spoon

1. bring the pot of water to a boil and dump in the broccoli and green beans. Let them cook for three minutes, then drain them and rinse them in cold water. Set aside.
2. heat the two kinds of oil and the garlic in the wok over medium heat until fragrant. Add the vegetables and stir fry until they're cooked. Remove them to a bowl and set aside.

3. add the rice to the wok and spread it out. Let it fry, stirring occasionally, until it's the way you like it.
4. add the pork to the rice and stir to mix. Stir fry until heated through. Add the vegetables, mix, and allow them to heat through.
5. serve yourself: you've earned it!

I made this recipe up.

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