Pork and Vegetable Stir Fry

I used to make stir fries all the time and then I just...stopped. I have no clue why. Maybe we got burnt out on them or maybe they just fell off my radar the way things do when you're a food blogger who's always trying to make something new so you have content to blog. Whatever the reason, it's been a very long time since I made a stir fry.



While meal planning last week I found a recipe for Pork �Lo Mein� Ramen that I'd printed from my friend Katie's blog. It sounded easy, which I really need these days. I had two pork chops in the freezer to use up, and veggies are amazing right now, so I was psyched. While looking up ramen on Wegman's website, to see how many ounces of noodles are in a package, I discovered that ramen isn't safe for someone with a nut allergy. Who knew? Poor kid will never know that particular joy of college dorm life. This meant finding a different, safe noodle. I ended up getting these udon noodles and the texture was perfect - silky smooth, with a nice chew.

I figured one pack of udon noodles was equal to four packs of ramen, so I doubled the original recipe, which was perfect. It seemed like a lot of food but we were all so in love with this recipe we went back for seconds and there are barely any leftovers. Thanks for an amazing recipe, Katie, and for helping me rediscover my love of stir fries!

Pork and Vegetable Stir Fry
Adapted from So Tasty, So Yummy

2 tablespoons cornstarch
1 teaspoon chile garlic sauce
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup chicken broth
1 12-oz package udon noodles
2 tablespoons canola oil, divided
1 pound pork loin chops, sliced thin
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 small onion, thinly sliced
1/2 pound mushrooms, sliced
1 small red bell pepper, sliced thin
1 cup shredded carrots
1 8oz bag snow or snap peas
1 teaspoon sesame oil

In a two cup measuring cup, whisk together the cornstarch, chile garlic sauce, soy sauce, oyster sauce and chicken broth.

Cook the udon noodles according to the package instructions. Drain and set aside.

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Stir fry the pork, ginger and garlic until almost cooked through. Remove the pork from the wok and add the remaining tablespoon of oil. Once the oil is hot, add the onion, mushrooms, bell pepper and carrots. Stir fry for 3 to 5 minutes, until the veggies start to soften.

Pour the broth mixture over the vegetables, bring to a boil and cook for a minute more. Add the pork and snow or snap peas. Cook for another minute, then add the udon noodles and sesame oil. Toss to coat the noodles evenly with the sauce. Serve.

Chicken Curry with Potatoes, Carrots and Chickpeas

I love a good one-pot meal and lately I've been really into curries. I think it's because we discovered coconut milk was safe for Baby Girl. Or maybe it's because we can't get enough of the buttered naan I serve alongside. Whatever the reason, I've been wanting to make my friend Chelsea's chicken curry recipe for a while now and I finally put it on the menu this week.



This is one of those meals that is so versatile you could add whatever veggies you like, or whatever is lurking in your crisper drawer. Don't like carrots? Leave them out. Have some cauliflower approaching it's birthday? Add it in. Vegetarian? Leave out the chicken or sub in some tofu and switch to vegetable broth. The sauce is what makes this so good, so use your imagination.



The sauce is the best part of any curry, in my humble opinion, so I opted not to thicken this. If you prefer a thicker curry, add some cornstarch during the final simmer.

Chicken Curry with Potatoes, Carrots and Chickpeas
Recipe from my friend Chelsea

2 tablespoons olive oil, divided
2 chicken breasts or 4 chicken thighs, cut into bite-size pieces
salt and pepper
1 medium onion, minced
3 garlic cloves, minced or grated
2 tablespoons grated fresh ginger
3 teaspoons yellow curry powder
2 cups chicken broth, divided
4-5 small gold potatoes, cut into bite-size pieces
3 carrots, cut into bite-size pieces
1 can chick peas, drained and rinsed
Juice of one lime
1 teaspoon fish sauce
1 can coconut milk
Optional: sriracha or hot sauce, to taste
Minced cilantro, for serving

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add to the hot skillet. Cook until browned but not cooked through, about 5 minutes. Remove the chicken to a plate and set aside. Add the onion, garlic and ginger to the skillet. Season with a little salt and pepper, then cook until the onions are softened.

Add the other tablespoon of olive oil and the curry powder. Let the curry powder toast for about one minute, then add the potatoes, carrots, and chick peas. Add 1/2 cup of chicken broth, then stir to scrape up any browned bits from the bottom of the pan.

Cover and cook until the potatoes and carrots are soft, about 10 minutes. Add the rest of the chicken broth and scrape the bottom of the pan again. Bring to a boil and simmer for another 5 minutes.

Add the chicken and any accumulated juices, coconut milk, fish sauce, lime juice, and sriracha (if using) to the pan. Simmer until the sauce has thickened slightly (it will continue to thicken as it sits).

Serve over basmati or jasmine rice topped with chopped fresh cilantro.