Meaty Monday: Simple Stir Fried Pork And Veggies


I had a little pork loin in the freezer leftover from a previous cook and only had just a bit of time to to whip up some dinner.  While thinking about what I was exploring the pantry, thinking about what I was going to cook, I came across a cast iron cooking insert for my Char-Broil RED gasser.  The light bulb went off and stir fry was now on the menu.

Stir fry on the grill is perfect for me.  Taking Asian flavor profiles and fusing them with the grill gives you a unique flavor blend.  The char and caramelization you get from cooking on the grill makes things pretty special.  In this case it wasn’t on the grill but the something that resembles a cast iron skillet.  One of the cooking utensils on my “wish list” is a big cast iron wok.  It’s not going to happen for a while so the next best thing is the cast iron insert on my grill.

The only problem with the insert is it’s to small so I had to cook everything in stages and then combine in a bowl.  Not really that big of a problem, but I’m sure the flavors would have been better if I could have cooked everything together.  But even with the handicap of to small of a “wok” it came out pretty good.

Simple Stir Fried Pork And Veggies
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
A simple, easy to prepare Asian inspired stir fry on the grill. This would be easy to convert for cooking on the stove.
  • 2 pounds pork loin, chopped
  • ½ cup oil
  • 2 zucchini, sliced
  • 2 yellow squash, sliced
  • 2 carrots, sliced
  • 1 onion, sliced (optional)
  • 2 cloves garlic, minced
  • ⅓ cup ketchup
  • 3 tablespoons soy sauce
  • 1 tablespoons fish sauce (Red Boat brand if you have it)
  • 2 tablespoons cornstarch
  • 2 cups chicken broth
  1. Dissolve cornstarch in chicken stock and set aside.
  2. Combine Ketchup, soy sauce, fish sauce and set aside.
  3. Heat pan over high heat. Add oil to pan and cook pork until brown and almost done. Remove pork from the pan, keeping drippings in the pan. Set pork aside.
  4. Add carrots to the pan and cook until they start to get tender. Add onion, garlic and cook until translucent.
  5. Add squach and cook until done.
  6. Add pork back to the pan and heat through. Add ketchup mixture and stir to coat the pork and vegetables.
  7. Add the cornstarch/chicken stock while stirring contantly. Heat until the liquid starts to bubble and thicken.
  8. Serve immediately over cooked rice.
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