Pork and Vegetable Stir Fry

Robert and I are at the tail end of a wonderful vacation in Ruidoso, New Mexico. As Suzie and I have mentioned, it's been a really hot summer in Dallas, nearly breaking the record for number of days with over 100 degree temperatures. When I was presented with the opportunity to take a short vacation between clients at work, Robert and I packed up our bags and headed to the mountains to my family's cabin.

We got in Saturday night and have enjoyed days full of golf, good food and family ever since. Robert is an avid golfer and has certainly enjoyed being able to play later in the morning than he has been forced to play during the Dallas heat wave. I'm still learning to play golf, and while it's still frustrating at times, I enjoy getting to participate in a game he enjoys.

 My grandparents spend most of the summer up here in Ruidoso, so we've also been able to spend time with them as well. Mimi, my grandmother, is an excellent cook and I spent many days in my childhood standing next to her in the kitchen while she crafted our family meals or baked cookies and other sweets. Last night, she prepared this wonderful pork stir fry and let me take pictures and help as we went along.

This dish is great for several reasons. To start, it's fairly simple and easy to put together, the most time consuming part is prepping the veggies. Second, it's quite healthy and also delicious. There aren't many Asian dishes in my cooking repertoire right now so I was excited to get to add a new one! I hope you'll enjoy it as much as we did.

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Pork and Vegetable Stir Fry

Ingredients
1 package of boneless pork chops, cubed
1 tablespoon olive oil
1 head of broccoli, cut into florets
1 package of mushrooms sliced
1/2 a yellow onion, diced
3 ribs celery, diced
1/2 cup sugar snap peas or snow peas
1 small can water chestnuts (optional)
1 12 ounce can bean sprouts
2-3 tablespoons low sodium soy sauce
1/2 cup low sodium beef broth, divided
cooked white rice

Instructions
Start by prepping the pork and vegetables.

Heat the olive oil in a large skillet over medium high heat. We used an electric skillet but a large skillet on the stove top would work as well.

Add the pork and cook for about 3 minutes, until almost cooked through.

Add 1 tablespoon of soy sauce and 1/4 cup of beef broth to the pork.

Add the onions and celery and saute for about 3 minutes.

Add the snap peas, broccoli and mushrooms and stir to combine.

Add the water chestnuts and bean sprouts.

Pour in the remaining soy sauce and beef broth and cover, cooking for about 10 minutes until vegetables are tender.

Serve over rice and enjoy.