As I am shuffling the kids to obligations and playing pingpong with pickups, drop-offs, and stay-to-watch events, if I haven't precooked and brought insulated containers full of dinner on-the-go, my brain is swirling with configurations of what will be quick and decent for when they return and descend upon the cabinets and fridge like ravaging locusts...again. Of course, I want to make something healthy and hardy, but I also want fewer cooking utensils = less cleanup = less late night scrubbing of crusted over dishes and pots. Here is a simple dish I throw together often. It is easy to omit or substitute ingredients when creating, so suit it to your taste. Its a breezy stir-fry. And it uses only one pot!
List of Ingredients:
Vegetables (carrots, broccoli & cauliflower)
Brown rice (precooked - great to make ahead and store portions for several uses) or use the
quick-cook kind and boil it in the pot before adding pork and oil to sauté.
Time: approx. 20 min.
For my family of five, I use:
- 1tsp. olive oil drizzled in large non-stick sauté/dutch oven pan. Mine is a Calphalon and it is AMAZING. I didn't even have to splurge for it. My mommy gave it to me for Christmas :)
- 1/4 Lb fat-trimmed pork loin diced to 1/2 inch cubes. Saute until turning white, but not cooked completely through.
Then to SAME pot I add:
- 1 Lb frozen cauliflowers florets/cuts
- 1 Lb frozen broccoli florets/cuts
- 3 tablespoons diced garlic
- 1/3 cup soy sauce
My mega cartons of stuff
Broccoli, cauliflower, garlic, soy and pork:
Combine and sauté about 5 minutes, adding a couple tablespoons of water to create a slight steam bath:
Dump on top:
- 2 cups brown rice precooked. My brown rice looks pale, but its brown alright.
Stir around to incorporate rice into soy/garlic sauce and vegetables:
- 1 cup chopped fresh carrots
- a shake of nutmeg
- several shakes of ginger
Keep stirring to shift the rice. Saute approx 5 more minutes:
Stir in nutmeg
Stir in ginger to taste
*permission to leave dishes till tomorrow :>