Pork Vegetable Stir-Fry - A HealthyButJuicy Original #15minuterecipe!

If you thought 30-minute meals was fast, try 15 seconds!

HealthyButJuicy kicks off its 15-second video recipes with Pork Vegetable Stir-Fry. Follow @mdesenna on Instagram for instant video-licious gratification and check back here for the detailed recipes. Dishes will be 100% HealthyButJuicy and scrumptious!



So one of the key skills you should develop when cooking HealthyButJuicy is to be able to modify recipes to your likes, tastes, budget, and what you simply have on hand. We called this dish Pork Vegetable Stir-Fry but if you don't eat or like pork, you can simply swap it out for ground beef, chicken, or turkey, firm tofu, or even meat substitute crumbles.

As for the vegetables, we used edamame and carrots (a couple of my daughter's favorites), red bell pepper, and scallions (aka. green onions). We would have added corn, which would have been a nice additional color (and another of my daughter's favorite) but we didn't have any. No biggie.

My daughter ended up not really liking the red peppers— we don't typically eat it often— but I thought it was a great addition both in terms of color, flavor, and texture. It added a bit of sweet- and juiciness and complimented the salmon that we ate with this dish well.

Re: kids and food dislikes. I am all for offering new foods to my daughter (almost 2!). Variety is the spice of life, isn't it? :> And it's important to offer variety to your kids when they're young because as we grow older we tend to be less willing to try new things or foods we think we don't like. As Ellen Satyr (a child nutrition expert) has said, sometimes it takes as many as 15-20 times for kid try a new food before s/he likes it (I remember that because I got that question wrong on a quiz in grad school :>).

Also, offering foods your kids may not necessarily like can actually help teach them some proper table manners. Instead of throwing food on the floor or across the room, my daughter now either gives the food to me to put on my plate, puts the food she doesn't want on her own plate (farthest away from her), or puts it back on the main serving dish. (Perhaps the latter isn't very proper but it's a step up from across the room. :>)

Pork Vegetable Stir-Fry Recipe

Ingredients
3 medium Carrots, diced
1-2 cups Low-Sodium Chicken Broth/Stock (enough to cover the carrots in a small pot)
4 oz. Ground Pork
2 Scallions, finely-sliced
1 Red Bell Pepper, diced
1 cup frozen, thawed Edamame
1-2 tbsp. Oyster Sauce
Oil, as needed

1. In a small pot, cook the carrots in the broth. Carrots take longer than the other vegetables to cook. Cook them to your desired consistency. We cook them until semi-firm to-the-bite, or how my daughter likes it. Skipping this step is also an option if you don't mind your carrots crunchy.
2. In a large wok or deep pan, heat up some oil (about 1-2 tbsp). Add the pork, spreading it across the pan. We're looking for a good sear to bring out the flavor.
3. Add the scallions and toss to release some of its flavors.
4. Scoop out of pan onto serving dish.
5. Add a little more oil to the pan and let it heat up a little.
6. Add the peppers and toss to coat. Cover the pan slightly to soften.
7. Toss in the other vegetables and stir-fry until everything is warmed up.
8. Add the pork and scallion mix.
9. Add a little bit of oyster sauce and re-toss.
10. Transfer the everything back to the serving dish. Voila!

Tweet or Instagram us a pic of this recipe if you try it! Tag your posts with #healthybutjuicy #15secondrecipe

We'd love to see your versions and how it turned out!

Happy Healthy Juicy Make-It-Your-Own Stir-Fry!