Fresh vegetables, crunchy cashews, and marinated pork tenderloin. This pork stir fry is a delicious, vegetable-heavy dinner, on your table in under 30 minutes.
It’s obvious that I don’t mind time-consuming endeavors in the kitchen. (Hi, have we met? I like to make things like this spiral vegetable tart or this layer cake with homemade blueberry cardamom curd.) Pre-baby, my ideal weekend consisted of hosting a large, multi-course dinner party, spending all day in the kitchen in preparation. Time consuming and difficult? Lots of detailed steps? Bring it.
Except now I have a baby. I work full time in the lab and I go to the gym after work. I usually don’t get home until after 7, and my little guy is in bed by 9. That leaves me with 2 hours to cook dinner, eat dinner, get in my weekday playtime with Ryan, and go through our bedtime routine. Suddenly, quick and easy dinner options have become my jam.
I’m pretty sure it doesn’t get any quicker and easier than stir fry, aside from ordering in. Except unlike ordering in, this homemade pork stir fry is much healthier, packed full of vegetables. It’s also super adaptable – throw in whatever vegetables you have on hand.
This particular variation uses bok choy, asparagus, snow peas, and broccoli. Why that combination? Because we received bok choy, asparagus, and snow peas from our CSA, and had broccoli in the fridge. Use onions or peppers or green beans. Shiitake mushrooms or bean sprouts? Delicious. This is truly an empty-the-fridge kind of meal.