Asian Pork & Veggie Stir Fry

A quick and tasty stir fry for 2. Add any veggies you prefer; this is a do-it-yourself EZ recipe. Created for 2 for 1: Left-overs Challenge in Cooking Photos using leftovers: pork roast and French onion soup.

• Ready In: 30 mins
• Serves: 2

Ingredients

• Marinade

• 1⁄3 cup tamari (soy sauce)
• 2  tablespoons mirin
•  garlic, to taste

• Sauce

• 1⁄4 cup  French onion soup (leftover, if you have it)
• 3  tablespoons  bottled  teriyaki sauce, I use Kikkomen's
• 1  tablespoon mirin
• 1  teaspoon ginger, grated
• 1⁄2 tablespoon cornstarch

• Stir Fry

• 1  cup pork, cooked, cut into 1/2-inch thick by 1-inchcubes and marinated
• 1⁄2 cup onion, sliced thinly
• 1⁄2 carrot, julienne
• 1 1⁄4 cups broccoli, slaw
•  white sesame seeds, for garish
•  cooked rice

Directions

1. For Marinade:.
2. Combine all ingredients and pour over cooked pork.
3. Toss to coat and marinade for at least 20 minutes for marinade to be absorbed by pork.
4. For sauce:.
5. In jar with lid, mix all ingredients and set aside.
6. For stir fry:.
7. Heat 1 tablespoons of vegetable oil in heavy skillet or wok over MED-HI heat.
8. Add onions, carrots and broccoli.
9. Saute to soften, slightly--about 5 minutes.
10. Add sauce and toss to blend.
11. Cook until sauce in slightly thickened.
12. Add pork--with absorbed marinade. (If not all absorbed, add all.).
13. Saute about 5 minutes to heat stir fry completely.
14. Serve over rice, sprinkled with sesame seeds.