Teriyaki Pork Stir Fry…a delicious dollar strecher…

 I just really like this guy, talk about “reading a book by its cover”! He just looks like he has a story to tell, and a pretty interesting one at that, just out of the Navy and cooking for the Circus.  I found him in Google source: Life Archive , and I have a sneaky suspicion nobody called him “Cookie”, anyway here’s that great Teriyaki Pork Stir Fry that my David just loves…


1/3 cup Teriyaki Marinade 

1 slice pork tenderloin

2-3 tablespoons bacon fat

2 eggs scrambled

1/2 cup sweet pea pods fresh

1/2 cup zucchini

4-6 baby carrots shredded 

1/2 cup fresh mushrooms sliced 

1 slice of a large onion chopped up

1 small packet sweetener

1 cup Basmati

2 cups water ( to cook rice in)

salt and pepper to taste

First slice the pork loin chop very very thin (like the size of 1/2 a cucumber slice) then, place in bowl with Teriyaki Marinade chill at least 1 hour. Scramble up 2 eggs and chop them pretty small. Then chop up all your vegetables to the size you prefer and place them in a bowl. Boil rice per package directions. If you use this great “Basmati” rice like that package of rice that Kate gave me remember to rinse it 2 or 3 times till the water runs clear. It’s a large grain fragrant rice that makes this dish beautiful. But you can use any kind of rice you prefer just follow package directions. So you marinade the meat 1 hour, scramble up your eggs, chop your veggies, cook marinaded meat in bacon fat, add veggies and scrambled eggs keep cooking for a few minutes mixing well and sprinkle on them 1 little packet of sweetener, stir it up and serve fresh over rice. It couldn’t be simpler. I just made it last night and that David guy wants it again tonight!  Serves 2-4 but can recipe can be doubled or tripled.

 Delish. And very inexpensive.

Photograph courtesy of Google source: Life Archive

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