Veggie (GREEN) Pork Stir-Fry - Feeding the Flock 23

14 oz. (just under 1 lb.) pork tenderloin, cubed

¼ cup flour

1½ tsp. salt

Canola cooking oil 

1 cup veggie stock

2½ cups broccoli florets

1 green pepper, chopped (I should have used red to add more color)

1 onion, peeled, chopped

4 stalks celery, chopped

½ cup soy sauce

2 tbsp. rice vinegar

Place the flour and salt in zip lock bag.  Add pork to the bag and shake to coat well.

In large skillet or WOK, add 2-3 tbsp. cooking oil and heat.  Add pork and cook until golden brown, stirring often. Remove pork and add more oil if needed.  Add the celery and onions and stir fry for about 2 minutes.  Add pepper and broccoli.  Stir fry a few more minutes. Add the pork, soy sauce, rice vinegar and veggie stock and cover to simmer about 5 minutes over medium to high heat.  Remove cover, stir until sauce thickens to desired consistency.

Enjoy,

  
 

Find out how to have VICTORY.

Magnificent Meal - Feeding the Flock 23

This recipe idea came to me from remembering when I was a Brownie. We made (what was then called Mulligan Stew) where all the girls brought a can of soup and we mixed it all together to be on big soup.  Tall Cool ☺ne says it's called Stone Soup. Basically I took all the leftovers in the the fridge and sautèd them together to make a big ole magnificent stir fry.  

Canola oil

1 lb. onion sausage, casing removed

1 lg. zucchini, chopped

8 oz. whole mushrooms, halved

1 lg. onion, chopped

1 head broccoli florets, separated

8 oz. bag fresh baby spinach

8 oz. shredded carrots

1 large tomato, chopped

1 cup artichoke spread

2 tbsp. corn starch

3 tbsp. soy sauce

¼ tabasco sauce (sweet & spicy)

¼ cup water, (more or less)

In WOK add 1-2 tbsp. cooking oil.  Cook the sausage until no longer pink, remove from pan, cover with aluminum foil to keep warm. Drain grease from pan.

Add 1 tbsp. oil to pan and heat 1 minute.  Add zucchini, onion, broccoli, carrots and sauté for about 5 minutes.  Add mushrooms, tomato and spinach and cover.  Cook another 2-3 minutes.  Add tomato and artichoke spread and cook 2-3 more minutes, covered.  

Uncover and stir in sausage.

In measuring cup, combine corn starch, soy sauce and tabasco sauce and mix well.  Make well in center of WOK by pushing veggies up against sides.  Pour sauce into center and stir until thickened.  Mix into veggies and sausage.  Stir and simmer 1-2 minutes.  Remove from heat and serve.

Serve as is, or with a side of rice or muffin.

Enjoy,

Don't forget to check out the M-devotional.