Recipe Of The Day: Veggie, Pork and Rice Stir-Fry with Thai-Style Sauce

Hey, you. Yeah, you. Missed me?

I sure did miss you guys. But my jaw didn’t agree, post-wisdom tooth extraction. And when you can’t eat anything solid for a week, there isn’t much to talk about on a cooking blog.

Well… Now that I’m able to function normally, again, here I am!

With a new recipe to get the gears working again in terms of using up leftovers in a creative way.

The said leftovers: grilled pork chops, white rice, fresh coriander and a shitload of veggies with little time left to their edible life.

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Looks more appetizing than it sounded as a description… Yet another proof that a picture’s worth a thousand words!

To that, add a homemade thai-style sauce, and you’ve got a stir-fry sure to please everyone!

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Eating non-sticky rice with chopsticks was one hell of a challenge!

(Note: The ingredients listed below are the ones I used, but you can adapt anything to match what’s leftover in your fridge. That’s the great thing about stir-fries!)


Recipe for Veggie, Pork and Rice Stir-Fry with Thai-Style Sauce (serves 2):

For the sauce:

  • 3 tbsp thai sauce (the sweet and spicy kind you find in the Asian products section of your supermarket)
  • 1 tsp hoisin sauce
  • 1 tsp soy sauce
  • 1 1/2 tsp rice vinegar

For the stir-fry:

  • 1/2 onion, cut into thin stripes
  • 1 bell pepper, cut into stripes
  • 3 green onions, white and green parts separated
  • 1 zucchini, thinly sliced
  • 6-7 mushrooms, sliced
  • 1 tbsp olive oil
  • 2 pork chops, pre-cooked
  • 3-4 sprigs fresh coriander, roughly chopped

1 cup white rice, pre-cooked


  1. Mix all sauce ingredients together; set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Sauté onions until soft, about 2 minutes.
  3. Add in white parts of green onions and the rest of the veggies. Cook until the zucchinis have softened and the mushrooms are slightly browned, about 5 minutes, stirring occasionally.
  4. Meanwhile, remove fat from the pork chops and discard. Cut the meat into bite-sized strips.

Add rice, pork and sauce to the sautéed veggies. Stir until the rice is reheated and the sauce evenly coats the whole dish. Serve immediately and top with green parts of green onions and fresh coriander.

(Note: I won’t post a nutrition label for this recipe, as there are so many possible variations)


Feels good to be able to eat crunchy foods after a week of soup, smoothies and scrambled eggs!

…. and binary puzzles…

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Anyways. More posts coming up soon!

-AF

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