Looking for an easy, flavorful weeknight dinner?
We love stir-fry in our house: it empties the fridge, cooks up fast, and delivers a lot of nutrition in one pot.
Stir-fries are also great for experimentation and using up what we have. I’ve got a general rule to balance the flavor and nutrition, but anything goes within that: for your veggies, use aromatics (like onion, garlic, celery), something crisp and fresh (broccoli, grean beans, snow peas), something sweet (carrots, bell peppers), and something leafy (dark greens, cabbage). Balance salty soy with sweet honey and bright rice vinegar.
This particular recipe uses the beautiful tatsoi we found in our CSA box last week, and will probably see again at some point, as well as slow-cooked pork.
That pork sits in your crockpot as long as you need it to, in a lovely marinade which makes an even lovelier sauce for the stir-fry. And this, friends, is one of the only saucy cheats I will ever try to convince anyone of.
This will MAKE your stir-fry. It’s sweet, faintly spicy, and improves with time in the slow-cooker. If you don’t prefer the sweet-spicy flavor, use lime juice, worcestershire, and soy with the garlic and black pepper instead.
In the morning (or the night before), mix up the braising liquid for your meat. Cook on low all day or on high for a few hours. Stir-fry your veggies, toss in that meat and sauce, and voila!
You could also use a beef roast, or any chicken cut, but I prefer bone-in for slow-cooking any meat.