Crispy Pork & Broccoli Stir Fry

Last week I shared a quick and easy recipe for Pan Fried Pork Medallions with Black Pepper Sauce, which went down really well with the family. Another cut of pork that I buy quite often is the shoulder, which I either slow cook and use for pulled pork or a roast dinner, or I buy the pork shoulder steaks for the barbecue. This time of the year when it's getting a bit chilly for outdoor cooking I usually opt for a stir fry, and this Crispy Pork and Broccoli Stir Fry is full of flavour, and definitely hits the stir fry spot. If I was making it just for myself and the husband I would also add lots of fresh chilli, but the kids don't like it too spicy so I leave the chilli out and add a few chilli flakes afterwards to ours.

The pork in this dish has such a rich flavour and look, that it could easily be mistaken for beef, but it costs less than half the price of rump steak, or stir fry beef strips.

Stir fries are a great midweek meal for the family as they are so quick to make, and having the addition of broccoli and mushrooms also adds those valuable vegetables to the kids diets. Throw a handful of peas into the rice and you get an extra portion of your 5 a day!

Commissioned post for Love Pork

Teriyaki Sauce Recipe

Happy New Year 2014 to all of my readers. 2013 was a great year for this blog and I hope that this year will be just as good.

Whilst I am still planning on blogging lots of not so healthy cake and pudding recipes I also plan to share some healthy ones too - new year, new start and all that. After all the indulgences of Christmas I have been craving some good healthy food, and what better way to get some veggies consumed than in a stir fry. I really love stir fries and I've found them invaluable when it comes to losing weight, so I'm planning on eating a few more in the month of January and beyond in the hope of shifting a few unwanted pounds.

It can be a bit tedious to chop all those veggies so this week I bought some pre-chopped stir fry vegetables to make it a little easier and ease myself in gently.

I also made a batch of Teriyaki sauce that's ready to use whenever I want a quick stir fry, which can be kept in the fridge.

Teriyaki Sauce - makes 1 jar

1 tbsp cornflour

100ml white wine vinegar

3 cloves of garlic, grated

1 tsp minced ginger

150ml dark soy sauce

2 tbsp sesame seeds

• Mix a little of the vinegar with the cornflour until smooth
• Whisk all the ingredients together
• Store in the fridge in a lidded jar

To avoid over cooking the vegetables I steamed them until just cooked whilst cooking sliced mushrooms in a few spoonfuls of the Teriyaki sauce, and then mixing them together before serving, avoiding the need to use any oils for the stir frying (plus it avoids the husband moaning at the state of my stir fry pan which he struggles to wash!)

Starting 2014 as I mean to carry on....