Making a stir fry is a good way to use up odds and ends of vegetables. Since I had Rainbow chard, a red onion, a couple of bell peppers, and some leftover shredded carrots; I decided to stir fry them with a couple of pork chops and some stir fry sauce for a quick dinner a few nights ago. I wasn’t sure about using the chard in a stir fry, but it turned out really good. I also enjoyed some of the leftovers for lunch the next day.
- 3 tablespoons canola oil, divided
- 2 pork chops, thinly sliced
- 1 small red onion, halved and thinly sliced
- 2 bell peppers, halved and sliced
- 1 bunch Rainbow chard, stems removed and thinly sliced, leaves thinly sliced
- 1 cup shredded carrots
- ½ cup teriyaki sauce
- 2 cups cooked brown rice
- Heat 1 tablespoon of oil in wok or large skillet over medium high heat. Stir fry pork chops until cooked through. Remove from pan and keep warm.
- Add remaining oil to pan. Then add onion, bell pepper, and chard stems (Not the leaves yet.) Stir fry about 5 minutes. Add carrots, stir fry 2 minutes more. Then add chard leaves. Stir fry until leaves just begin to wilt.
- Add pork back into the pan. Pour teriyaki sauce over and continue to stir fry until everything is heated through.
- Serve over rice.
This was a great recipe to use up a lot of odds and ends of produce in my refrigerator.