Simple Stirfy

If you are like my family, you love stirfys, like love love them. The problem of course is that getting a good stir-fry usually involves a takeout place. Which is bad for you. And expensive. Then there are the "other stirfrys" The ones that come in a box, or a bag, and then there's that thing you mom makes. "Cue horror scream" Some of these options taste ok, and are usually fairly easy and quick. But they are super high in sodium and have god knows what in it. Pink slime anyone? (seriously, go read this, or look up the term yourself.)

I prefer to make them myself. No creepy ingredients, no tipping, and no Clinton Era Moo goo gai pan. Simply choose your protein, compatible veggies, flavoring, and get cracking.

Pork and veggie stirfry

Serves 2-4 people use a wok if you have it, or at least a good nonstick pan. Stove on high.

Veggies
Oil or butter

I chose:

8 large white mushrooms destemmed, quartered
8 stalks of asparagus, chopped into 3rds
2 small zucchini sliced into 1/4in coins
1-2 stalks of scallions, chopped
1 tbsp Sesame seeds
1 tbsp Garlic-minced
1-2 tsp lemon juice
ginger powder to preference
1 tsp soy sauce more if you prefer
(sugar or honey if sweetness is desired)
oil
sesame oil

put oil in pan, then garlic once almost smoking. Keep it MOVING. burnt garlic is terrible. After 30 seconds or so, toss in veggies. If there isn't a light coating of oil on most of the veggies, add a touch more. Take the pan off if it's to hot, control your heat.

Add soy sauce and lemon juice. Keep it moving or it will burn. Do not walk away. If wok smokes at any time, take pan off and keep food moving until it calms a bit. If the pan is drying out and the veggies arnt cooked yet, add an ounce or so of water and cook it off. this should get veggies to crisp doneness. add any other flavors, and the seeds stir, then put in bowl.

On to the meat - rinse pan and wipe if reusing.

1 lb thinly sliced meat, I used pork. (butchers, and asian food stores often carry it pre-sliced paper thin.)
pat of butter, or preferred cooking oil medium.
some sesame oil
flavoring sauce of choice, I used a THICK honey teriyaki glaze.
garlic
scallions chopped, thick parts slivered
sesame seeds

quickly drop small batches into pan and shuffle them around to cook 1-3 minutes depending on meat and thickness. Don't over crowd or you will simply stew the meat. You may have to add a little more oil as you cook and remove your meat for the next batch. Keep food safety in mind.

use the meat drippings to simmer the garlic in for 30 seconds or so.
place all meat back in pan and add the sauce. Don't over do it, they are usually concentrated. Also do not add salt. add seeds and scallions. Toss around for a minute until incorporated, taste test. If the meat is sauced well enough, serve.

Serve with a chewy short grain rice such as sushi rice, or something like Jasmine rice, not gooey squishy american style rice. That tastes like cardboard and adds nothing to the party except starch and carbs. My preferred go to rice for EVERYTHING is Kokuho Rose new crop sushi rice. You can find it cheaper at an asian food store, and sometimes the grocery store. It's wonderful.

Eat it stacked together, or seperate, it's up to you. :)