My CSA Stir Fry

Tonight I was looking at my bin of veggies from the CSA and trying to come up with what to make for dinner. What’s the easiest way to use up a bunch of veggies and not spend a lot of time cooking dinner? A stir fry! So stir fry it was. It fits with my 21 Day Fix (one green container, one red container, and one tablespoon) menu too! Below is the recipe.

Stir fry with Cabbage, Dragon Beans, Onion, and Pork Loin

Ingredients (serves 4):

  • 1 medium head of napa cabbage (cut into 1 inch slices)stir fry napa cabbage
  • 1 small onion
  • 2 big handfuls of dragon beans
  • 1/2 pound of pork loin
  • 1/4 cup soy sauce
  • 2 tablespoons of red wine
  • 2 teaspoons of fresh ginger
  • 2 cloves garlic
  • 1/2 teaspoon of Chinese five-spice powder
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons of cornstarch
  • 2 tablespoons of sesame oil

Slice pork loin into 1/8-inch thick slices and 1 inch pieces. Combine soy sauce, red wine, ginger, garlic, five-spice powder, and red pepper in a large bowl. Toss pork with soy sauce mixture. Set aside.

Heat wok over medium-high heat until hot. Drizzle 1 tablespoon oil into wok and heat 30 seconds. Remove pork from marinade and set aside. Add pork to wok; stir-fry 2 minutes or until pork is cooked through. Remove pork to large bowl.

Add remaining 1 tablespoon of oil. Add onions and dragon beans. Cook until onions are translucent, about 3 minutes. Add bok choy leaves and cook another 2 minutes.

Add cornstarch to marinade. Stir until smooth. Add marinade to wok. Return pork and any accumulated juices to wok. Heat through.

Add cornstarch to marinade and stir until smooth.

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