The heat is on...

This week proved to feel a bit off balance. 2 days of work, 1 day off, 2 days of work. It was Independence Day Wednesday, but this year was different. We didn't participate in any cook outs, we didn't indulge in hamburgers or hot dogs. Instead, I opted for a good long work out and lazed on the couch for most of the holiday. What is more American than channel surfing on the sofa on a day off? A few days prior to the holiday marked our 5th CSA pick up of the 22 week cycle.

CSA Shopping List:

Sugar snap peas
Bok Choy
Dil
Broccoli
Onions
Potatoes
Raspberries


Since the holiday broke up the week in an odd way, the meal planning unfortunately took a back seat. So, when Thursday night rolled around, I noticed that the vegetable drawer still held an assortment of some green veg that had lasted the week. With my wheels turning and my belly empty, I tossed together a quick, delicious and nutritious summer veggie and pork stir fry. The best part? I pulled this off in under 30 with items in the fridge and pantry.

Quick Summertime Pork Stir Fry

I pound of trimmed pork loin, cut into 1 inch strips
1 small head broccoli, cut into florets
1 bunch of baby bok Choy, halved
1/2 cup shell peas
1 lb of sugar snap peas
1 can sliced water chestnuts
1 can of baby corn, cut in thirds
1 tablespoon of fresh ginger, grated
1 tablespoon of fresh garlic, grated
1/4 cup teriyaki sauce
1/4 cup low sodium soy sauce
1/2 tablespoon toasted sesame oil
2 tbsp Veg or olive oil
1/2 cup chicken (or veg) stock
Sesame seeds for garnish

1) Place pork, ginger, sesame oil, garlic, and a dash of teriyaki sauce into a bowl and combine. Set aside.
2) Warm large skillet over medium heat and brown your pork. Cook 5-7 minutes or until cooked through. Remove pork from pan and set aside.
3) Add stock to pan and using a wooden spoon scrape bottom of pan to deglaze. Add broccoli and cover. Cook for 3 minutes.
4) Next, add snow peas and bok choy to broccoli and add soy sauce and teriyaki sauce. Cover and cook another 3 minutes.
5) Uncover and add corn, chestnuts, and peas. Stir to combine.
6) Add your cooked pork back to your pan. Stir and cook for 2-3 minutes or until all is warmed through. Veggies should still be a vibrant green and crisp.
7) Serve over your favorite rice or noodle. Top with sesame seeds.


Tip:
* although I didn't have any onions on hand, I usually try to throw in a sliced onion or a bunch of scallion. If using an onion, put in when deglazing the pan after cooking and removing your pork.

Stay cool out there and happy eating!!!

Location:Brooklyn, New York