Stir-fries are easy ways to use seasonal vegetables and whatever proteins are on sale, making them easy, quick and super cheap meals. For this recipe, I used pork loin assorted chops (bone-in) that were on sale at Albertsons for $1.29 a pound. It took me just a couple of extra minutes to cut around the bone but you can use boneless chops or pork tenderloin if you prefer, which will increase your cost. I’m serving this on brown rice that I’ve added canned peas to, somewhat “disguising” the peas if the kids aren’t thrilled with peas. Because green bell peppers are on sale for 50 cents each right now, I’m adding one of those too, which will pair nicely with the orange sauce and other vegetables and pork. You can use a skillet or wok when stir-frying.
STIR-FRY PORK WITH ORANGE-GLAZED ONIONS & CARROTS (WITH BROWN RICE AND PEAS) –
Prep Time: 5 minutes
Cook Time: 12-15 minutes
Serves: 4 for approx. $6.65
Ingredients:
- 2 tablespoons oil (I used canola)
- 1 pound pork, cut into 1/4 inch slices (I used bone-in pork loin assorted chops, you can use pork tenderloin or boneless chops)
- 1/2 cup orange marmalade
- 2 tablespoons chili sauce
- 2 cups carrots, cut into coin slices or matchsticks
- 1 medium onion, sliced and separated into rings
- 1 green bell pepper, sliced thinly
- 2 cups brown rice
- 1 can peas (15 ounce)
*However you slice, chop or cut your vegetables, try to keep them similar in shape so they cook evenly.
Directions:
Cook rice according to package directions while you prepare the stir-fry. Once your rice is cooked, gently stir in peas and set aside (covered.)
Heat oil in large skillet over medium-high heat until hot. Add pork; cook and stir 3 to 4 minutes or until pork is no longer pink. Remove from skillet and cover with foil to keep warm.
Reduce heat to medium. In the same skillet, combine all the remaining ingredients: cook and stir 3 to 5 minutes or until vegetables are crisp-tender. Return pork to skillet and cook, stirring, for 1 to 2 minutes or until heated through.