Preparation Time: <5 minutes
Cook Time: 30 minutes
This recipe is a bit of a cheater, as it uses pre-packaged ingredients to create the final dish versus making everything from scratch. However, it is still a very tasty and satisfying dish. You can use either pork stir fry meat or chunked up boneless skinless chicken breasts to keep this dish very low fat. Quorn Meat Free Chicken Pieces or other meat substitute will lower the fat still further. You can reduce the sodium levels slightly by rinsing the canned stir fry vegetables very well and by using low-sodium soy sauce or tamari. Be aware that this dish can't be made completely gluten-free even if you use tamari to make up the seasoning - the seasoning itself contains wheat products and other potential allergens. Serve with hot cooked brown rice and crunchy chow mein noodles and Sriracha sauce for topping.
- 1 - 1 1/2 lb. pork stir fry meat
- 1 package Sunbird Chop Suey seasoning (can also use Stir Fry seasoning too, but the Chop Suey is better)
- 1 large can La Choy stir fry vegetables
- Chow mein noodles, for serving (optional)
- Sriracha, for serving (optional)
Heat a large skillet over medium heat and add 1 tbsp. olive oil. When the oil is hot, add the pork and cook until the outsides have turned white. It's okay to undercook the pork at this point because it will finish cooking once you add the sauce and vegetables.
Prepare the seasoning according to the package directions using low-sodium soy sauce or low-sodium gluten-free tamari and if the recipe calls for sugar, do not add it.
Add the seasoning mix to the pork, then add the stir fry vegetables. Stir until everything is coated well. Reduce the heat to low and put a lid on the skillet. Cook, stirring occasionally, until the sauce has thickened sufficiently and the pork has finished cooking (around 20 minutes or so).
Serve immediately with cooked brown rice and the chow mein noodles and Sriracha.