Simple Pork Stir Fry (From What We Had on Hand)

This is one of those meals that comes together quickly, uses whatever vegetables you have, and stretches a small amount of meat into a filling dinner. It’s inexpensive, flexible, and perfect over rice.

Ingredients

• 2–3 boneless pork chops, sliced thin
• 1 tablespoon oil (any neutral oil works)
• 1 small onion, sliced
• 2–3 cloves garlic, minced
• 1 bag coleslaw mix
• 1–2 cups frozen pepper mix
• 1–2 cups frozen broccoli
• Cooked rice, for serving

Simple Sauce (optional but good):

• ¼ cup soy sauce (or tamari)
• 1 tablespoon brown sugar or honey
• 1 teaspoon vinegar or rice vinegar
• Optional: splash of water if needed

Instructions

1. Cook the rice first so it’s ready when the stir-fry is done.
2. Heat oil in a large skillet or wok over medium-high heat. Add the sliced pork and cook until browned and cooked through. Remove to a plate.
3. In the same pan, add onion and cook until softened. Add garlic and cook just until fragrant.
4. Add frozen peppers and broccoli directly to the pan. Cook until heated through and any excess moisture cooks off.
5. Add the coleslaw mix and cook for just a few minutes, until slightly softened but still crisp.
6. Return the pork to the pan. Pour in the sauce ingredients (if using) and toss everything together. Let it simmer for 1–2 minutes to coat.
7. Serve hot over rice.

Frugal Notes

• Coleslaw mix is an easy shortcut for cabbage and carrots without extra prep.
• Frozen vegetables are often cheaper and reduce waste.
• A small amount of pork goes a long way when paired with vegetables and rice. You can certainly use chicken too!
• This works just as well with chicken, leftover roast pork, or no meat at all.

Variations

• Add ginger if you have it
• Toss in leftover vegetables that need using
• Serve over noodles instead of rice
• Make extra for lunch the next day — it reheats well