A quick and easy pork and veggie stir fry with ground pork, carrots, baby bok choy, onions and mushrooms.
Alas Monday is here again. The start of another work/school/too busy to cook week. I thought today I’d help you with the too busy to cook part and share one of our favorite quick an easy meals: Pork and Veggie Stir Fry. It is loaded with veggies and ground pork, comes together quickly and is a real crowd pleaser.
Speaking of crowd pleasing, our kiddos love this Pork and Veggie Stir Fry. Which is saying a lot these days. It seems like our youngest doesn’t love a whole lot of things.
Is it just me or are three year olds like really picky? I mean if I cut my son’s sandwich the wrong way or he doesn’t have “big strawberry” pieces mixed in with his jelly you’d think that I took his favorite toy and chucked it out the window. I kid you not, it’s a complete and total meltdown.
Yet, at the same time, he will drop a chip on the floor, step on it and then eat it.
But this dish. This Pork and Veggie Stir Fry, squeeze some hoisin on top and he will gobble it up in no time. The fact that it is loaded with veggies like bok choy, carrots, mushrooms and onions makes me even happier that he will gladly eat it.
I think the crispy chow mein noodles are also one of the reasons he likes it. Can’t blame him. I still remember digging into the take out bag when I was a kid searching for the little bag of crispy noodles. It was my favorite part of ordering Chinese food.
Crispy noodles aside, after making Pork and Veggie Stir Fry several times, I do have a tip: make sure you do not over cook the noodles when you originally boil them and make sure you use a large enough pan to hold everything. I like to use my wok. If you over cook the noodles or use a pan that is too small, the noodles will get mushy.
And lord have mercy if you give a toddler a mushy noodle.
Cook noodles according to package directions. Drain, rinse under cool water.
In a large skillet or work over medium-high heat, cook pork until cooked through 3 -5 minutes. Add in carrots, onions, mushrooms, garlic, soy sauce, ginger, sesame oil and hot oil. Cook, stirring frequently, until veggies soften, about 3 minutes.
Add in baby bok choy. Cook just until wilted. About 2 minutes. Add in noodles. Use tongs to mix and toss together. Continue cooking, using the tongs to toss frequently, until the noodles are warmed through, 1 - 2 minutes.
Transfer to serving platter, sprinkle with diced green onions and crispy chow mein noodles. Serve hot.