Pork Vegetable Stir Fry
When your box shows up from your farm share program or your community garden box, there is always a little wave of excitement to see what goodies Mother Nature has provided that week.
Come along as we follow Casey & Annie’s weekly farm share box to see what they receive and how they prepare the fresh meats and vegetables.
This week’s farm share box had some farm fresh and delicious thick-cut pork chops, garlic scapes, snap peas and some kohlrabi. With their newly gained garden delights, they decided to prepare a Pork Vegetable Stir Fry so they could use a little of each in one meal.
Annie describes the kohlrabi as “a big bulb in the cabbage family.” “Interestingly delicious,” she said.
Pork Vegetable Stir Fry
- 2 thick-cut pork chops (sliced into thin strips)
- 1 tablespoon olive oil
- 10 garlic scapes (cut into pieces)
- 15 snap peas
- 1 kohlrabi (cut into thin strips)
Sauce:
- 1/2 cup soy sauce (low-sodium)
- 1/2 cup chicken broth
- 2 cloves of garlic (minced fine)
- 1 tablespoon honey
- 2 teaspoons vinegar
- 2 teaspoons ground ginger
- Mix together the sauce ingredients.
- Cook pork strips and garlic in olive oil until pork is well browned. Add the garlic scapes, snap peas and kohlrabi strips to the pan. Stir-fry until vegetables are crisp-tender.
- Add the sauce to the pan and bring to a light boil. Reduce heat and let simmer for about 2-3 minutes.
You can always substitute the vegetables and the pork vegetable stir fry will still be delicious. Pick some farm fresh green beans, broccoli and a little red pepper.
Don’t be afraid to experiment with this stir fry. Serve over your favorite rice.
