I feel so guilty I took almost a week-long hiatus from Bon Appeteek. My brother, Reggie, flew out from Wisconsin this past weekend to spend the holidays with us. Since it was just the three of us on Christmas Day we made breakfast at home, opened presents, and decided to go on a little adventure. Where does one go on Christmas Day, when everything is closed??? Well we went to the cutest Bavarian Village in Leavenworth, WA. If you are ever in the Seattle area for an extended period of time…YOU MUST visit Leavenworth. It’s decked out like Christmas –365 days a year. Nestled amongst The Cascades, locals and tourists come to Leavenworth for a weekend getaway, cabin trips, wine tasting, German brews and brats, Oktoberfest, or just to get a little Christmas spirit.
With all the holiday parties, baked goods, and Seattle restaurant experiences I decided we needed to have a slightly healthier meal at home. This recipe is dedicated to my best friend Natalia. Who requested a stir fry recipe about a week ago….a little late on my delivery oops.
I love stir fry recipes. You can add whatever veggies you have on hand: peppers, snap peas, bok choy, mushrooms, onions, chestnuts, carrots, etc. I went with a basic broccoli stir fry, but seriously people let those creative recipe juices flow ;) Same goes for the protein: chicken, pork, beef, shrimp, tofu… now I can get down with a recipe where you can sub whatever is on hand. If you do use chicken, pork, or beef the key to a great stir fry is slicing the meat thin. It will allow for a quick cooking time and make for easy bite size pieces. You should not need a fork and knife to eat the stir fry…think to yourself, “Could I eat this with chopsticks?” If the answer is ‘yes’ then you are golden.
I like to play around with the sauce each time I make a stir fry. I do enjoy a sweet, spicy flavor and apricot preserves are a great way to achieve the sweet flavor. I will let you in on a not-so secret…Natalia does NOT like fruit, but this glaze does not taste fruity. The soy sauce and ginger cut through the sweetness of the apricots and chili paste adds some nice heat. Seriously, this glaze would taste yummy on anything. If you really are opposed to the apricots, honey is a great alternative, but give the apricot preserves a chance before you dismiss…it is Christmas time after all ;)
Prep time: 15 minutes
Cook time: 25 minutes
3 T sesame oil
1 lb pork chops, boneless
4 garlic cloves, minced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, sliced
3 C broccoli, bite-size pieces
For the glaze:
3/4 C sugar-free apricot preserves
4 T reduced-sodium soy sauce
1 t ground fresh chili paste (add more based on desired spice)
1 T fresh ginger, minced
- Prepare the pork: trim the fat from the pork chops and slice against the grain into 1/4-inch pieces. (Note: use a sharp knife)
- Preheat a wok over medium-high heat. When the wok is hot, add 2 tbsp of the sesame oil. Then add your pork to the wok, cook stirring occasionally until meat is browned ~7-10 minutes.
- Remove the pork from the wok. Add remaining sesame oil, garlic, onion, peppers, and broccoli. Cook, stirring occasionally, until broccoli is slightly tender ~7-10 minutes.
- While the veggies are cooking, combine ingredients for the glaze in a small mixing bowl and whisk until well incorporated.
- Transfer pork back to wok and pour glaze over the veggies and meat. Stir to coat and cook additional 2-3 minutes. (Note: to thicken the sauce you can add 1 tsp corn starch mixed in 1-2 tbsp cold water to the wok, I like mine a little thinner so I do not do this)
- Serve over cooked jasmine rice, yakisoba noodles, quinoa, or as is :)