The beauty of stir-fry is that you can make it out of almost anything. Normally you would slice a pork tenderloin into small strips to make a pork stir-fry, but if you have extra boneless pork chops in your freezer, you can use those instead if you trim the fat off and slice them. You just need to add aromatics, vegetables and sauce, and you have a healthy and filling meal. Best of all, you can use up those pork chops before they go bad.
Trim each pork chop of fat and slice the pork chops into 1/4-inch-thick pieces.
Heat the peanut oil over high heat in a wok. Add the pork and stir-fry until it is white and cooked through.
Add the aromatic ingredients and cook for two minutes, stirring occasionally. Onions, green onions, pineapple, garlic and red or green peppers all pair well with pork in a stir-fry.
Add the vegetables and cook for three more minutes. Broccoli, bamboo shoots, carrots or water chestnuts go well with pork.
Turn the heat to medium-low and add the sauce. Sweet and sour sauce, teriyaki or Szechwan sauce all complement pork in a stir-fry. Stir until the ingredients are well-mixed in the sauce. Serve the stir-fry over rice.
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.