(Cook time: 10 minutes)
*Caveat – for this recipe, I “cheated”, in that I shortened the prep as much as possible (such as asking the butcher to do some of the work! – it’s free 🙂 ). See below for tips.
When I bought the pork, I asked the butcher to cut it into strips (so all I had to do at home was toss it into the pan). I also bought the veggies pre-chopped – many groceries now have washed and pre-chopped veggies that in a pinch now and then, are life-savers.
- 1 pound pork (I asked the butcher to cut into strips, so all I had to do when I cooked was toss it into the pan)
- 1 pound shrimp (I also bought this pre-cooked and de-veined)
- Pre-chopped (I was in a rush, so I bought 2 packages of the store’s “pre-chopped stir-fry vegetables”. Many stores carry these pre-cut packages.) If not, buy:
- 2 cups chopped broccoli
- 2 red/yellow/orange peppers, chopped in 1-2 inch chunks
- 1 package asparagus, ends trimmed
- any other veggies that you’d like to throw in! (think: mushrooms, baby corn, green beans, onions….)
- Teriyaki Sauce
- Soy Sauce
- Sesame Seeds
- 3 tbsp coconut oil (or olive oil)
- Rice (cooked separately as a side dish- recipe not included here; for a super-quick side, purchase the microwaveable bags by Uncle Ben or Seeds of Change – for the picture above, I used Seeds of Change Quinoa and Brown Rice. Nope, I’m not above microwave shortcuts!)
- Heat 2 tbsp coconut oil in a work (or a separate large saucepan). Toss in all veggies with 2 tbsp teriyaki sauce and 1 tbsp soy sauce. Cover for 2-3 minutes, until veggies just start to wilt.
- While veggies are covered, heat 1 tbsp coconut oil in a large saucepan, until hot. Add pork strips and 1 tbsp teriyaki sauce, and turn until fully cooked, around 3-5 minutes. Remove from heat, cover, and set aside.
- Add shrimp to vegetable mix and stir until veggies cooked and shrimp warm.
- Toss in pork, stir and add more teriyaki + soy sauce to taste.
- Add to a side of rice, and you’re good to go!