Twice-cooked pork (or beef) with scallion and broccoli stir-fry

ate.2011.12.09.l.jpgThis delicious and healthy stir-fry is one of my lunch staples. The key to making it quick and easy is pre-cooking and freezing the meat.

I cook a boneless center-cut pork roast in the sous vide, but it works equally well in the oven. Then I cut it into bite-sized pieces, scale out 3.2 oz. and individually vacuum seal and freeze the packages. Stir-fry beef is usually left over from making an eye of round roast beef.

When it's time to make lunch:

Microwave a frozen package of pork or beef for 40 seconds on high.

Cut 3-5 scallions into 1" long pieces, separating the white and green parts.

Cut a handful of broccoli into bite-sized pieces.

Heat a sauté pan over medium heat. Add some oil. I usually use canola, but olive oil, peanut oil, or just about any oil is fine.

Add the white parts of the scallion and cook for a few minutes.

Add the broccoli and cook for a few minutes.

Add the pre-cooked meat and the green parts of the scallion and cook for a minute.

Turn off the heat on the stove.

Season with granulated garlic and fresh ground black pepper. 

Add a little stir-fry sauce, about a tablespoon. I like Lee Kum Kee vegetarian stir-fry sauce, which is mushroom flavored. Also add a little soy sauce.

Serve with rice. I always have white sushi rice prepared and usually refrigerated, though it does keep for a few days at room temperature. Put a serving of refrigerated rice on a plate, cover with plastic wrap and microwave for 40 seconds.

The same dish with beef:

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Also the same dish with tofu:

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