For those nights when I have few vegetables in the refrigerator, and not a lot of time to cook something complicated, a stir-fry is usually the best thing to cook. I love how easy they are to throw together, and how something so incredibly simple can taste delicious and be good for you, too!
This recipe was bookmarked (okay, Post-It noted) in my awesome Cooking Light cookbook for over a year, and I just never got around to making it. I’m glad that I finally did, as we both really enjoyed it. The best part is that it was easy, and was ready very, very quickly – a must when you leave work late, leave the gym late, and get home late!
Szechuan Pork – adapted from Cooking Light
- 6 oz udon noodles, precooked (we use the ‘Ka-Me’ brand & found it at Meijer)
- 2 tsp sesame oil
- 1 lb pork, trimmed & cut into 2-inch strips (we used boneless pork chops)
- 1 tbsp chili garlic sauce
- 1 tsp freshly ground ginger
- 1 red bell pepper, cut into strips
- 1/4 cup chicken broth
- 1 1/2 tbsp low sodium soy sauce
- 1 tbsp peanut butter (can be omitted if needed)
- 4 green onions, sliced diagonally
- Heat a large skillet over medium-high heat. Add oil to pan & swirl to coat.
- Add pork and chili garlic sauce, followed by the ginger. Stir fry for two minutes, then add the bell pepper.
- After another 2 minutes, add the both, soy sauce, and peanut butter. Reduce the heat to low and cook until the sauce starts to thicken.
- Stir in the onions. Add the udon noodles and toss well to combine.
- Serve nice and hot!
I’d say that from start to finish, this dinner took 30 minutes, tops! It was quick, easy, and tasted absolutely fantastic. At first I was a tad skeptical about adding peanut butter – of all things?! – to this dish, but it really took it to the next level. Trust me – don’t leave it out if you can help it.
Mike & I recently discovered these precooked udon noodles at one of our grocery stores, and we can’t get enough of them in our stir-fry’s as of late. If you want, you can simply omit and serve with rice instead.