Rosie Stir Fries.

It's been a while since Rosie has stir fried anything so I'm glad to be back in the wok again.

Stir frying is a wonderful way to use up various items that may be lurking in your fridge. Today, I found mushrooms, red and green peppers, squash and zucchini, asparagus, onion, and some pork loins.

I heated up my wok on high heat, added some peanut oil, and dropped the mushrooms in for about 2 minutes of stir frying.

Then I added my asparagus ...

... squash and zucchini ...

... green peppers ...

... and red peppers.

Add a little sugar and Kosher salt and the veggies are done. In that amount of time.

Transfer to a bowl.

While the wok and more peanut oil were heating up for the pork, I made a quick cornstarch slurry - equal parts cornstarch and cold beef stock ...

... with a little soy sauce added for extra oomph.

When the oil was hot, I added in my pork strips, one at a time.

Sear on each side - maybe a minute.

Add in onions.

Slowly pour in cornstarch slurry down side of the wok.

Stir to thicken.

Add in rest of veggies. Toss to coat.

And serve.

Stir fries are perfect meals. Quick. Simple. One pot. Easy cleanup.

Did I mention delicious?