There are times that, even on the weekends, I need a quick recipe for dinner. This past weekend was no different. After camping all weekend and coming home to more chores than I wanted, I needed a quick dinner, and what’s quicker than a simple stir fry.
Using leftover grilled pork chops from the weekend, a few vegetables from the refrigerator, and a couple pantry staples, I had dinner ready in under 30 minutes with minimal prep.
- 1 c. jasmine rice
- 2 c. water
- 1 tsp salt
- 2 TBSP oliveoil
- 3 c. broccoli florets-cut in bite size pieces
- 1/4 c. water
- 1 can water chestnuts-drained
- 3 c. left over pork-sliced thin (I used left over pork chops)
- 1/4 c. sliced green onions
- 1 packet onion soup mix
- 1 c. Catalina salad dressing
- 3/4 c. apricot, mango, or peach preserves
- For the rice, bring 2 c. water and 1 tsp salt to a boil. Add rice, cover, reduce heat to low, and simmer for 20 minutes or until rice is tender and has absorbed all of the water. Fluff with a fork and set aside.
- For the sweet & sour sauce, in a bowl, combine onion soup mix, Catalina dressing, and preserves. Set aside while stir fry cooks.
- For the stir fry, heat olive oil in a large skillet. Add broccoli, water, and water chestnuts. Cover a simmer for 5 minutes to slightly steam the broccoli. Remove lid and add pork, green onions, and stir fry sauce. Stir to completely coat stir fry with sauce. Allow to simmer for 5 minutes. If mixture seems a bit thick, add a couple tablespoons of water.
- Serve over cooked jasmine rice.