Today was a beautiful day and when dinnertime arrived, I wanted something quick and healthy, so a stir-fry sounded perfect.
First, I prepared a packet of yellow saffron rice, but instead of just boiling it, I placed the dry rice and seasonings in a saucepan and added a tablespoon of Extra Virgin Olive Oil and stirred for a minute over high heat to toast the rice. Then I added the liquid–half water and half chicken broth. I popped a lid on the pan and undercooked the rice by several minutes. I then spread the rice out to cool quickly so it wouldn’t get sticky.
Then I chopped LOTS of veggies and set aside.
I partially thawed two pork chops and I sliced them very thin…
TIP: When you want to slice meat thinly, slice it while it’s partially frozen. It’s much easier to slice!
In a wok I quickly stir-fried the pork and removed to a plate as I cooked the rest of the veggies…in this order…
Onions, celery, garlic, carrots, broccoli.
I made a “slurry” of corn starch, chicken broth, and soy sauce, then stirred it into the al dente veggies. As the sauce thickened I added more chicken broth. And I threw in the cooked pork and tossed all the ingredients together.
A healthy rainbow on a plate! What’s cooking for dinner tonight in your kitchen?
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