Pork and Vegetable Stir-Fry (Serves 2)
In preparation, perform the following:
Slice one onion (in Georgia we prefer Sweet Vidalia’s)
Slice two yellow squash
Slice several stalks of celery
Slice a few wedges of bell pepper
Slice (or buy pre-sliced) several mushrooms (any variety)
Slice a handful of grape tomatoes into halves
Trim a head of broccoli (or buy just the heads)
Slice several large carrots (or include whole baby carrots)
Cut two boneless pork chop into cubes
Prepare the following spices, or season to taste: Turmeric, red pepper, garlic powder, curry, salt
Melt about two tablespoons of Coconut Oil in the wok. Olive oil works too. Add a generous handful of onion, the squash, celery, bell pepper, tomatoes, and pork. Add a generous handful of sliced mushrooms. Add a generous handful or two of broccoli florets and baby carrots.
I like my food spicy, so add a heavy dusting of turmeric, red pepper, garlic powder, salt, and curry. Curry includes turmeric and red pepper, but nothing seems complete to me without adding at least a little curry. If you like your food really hot, add more red pepper.
Cook 8-10 minutes with the heat on high. If the meal looks dry (and it usually does after you lay on as much spice as I do), add a little water and/or a little extra virgin olive oil. You will know everything is cooked well enough when you can divide chunks of broccoli, carrots, and pork with a wooden spatula.