Leftover Pork Chop Stir Fry
Transform your leftovers into a vibrant and flavorful meal with this quick and easy Leftover Pork Chop Stir Fry! Perfect for a weeknight dinner, this recipe combines tender slices of leftover pork chops with a medley of colorful vegetables like carrots, bell peppers, and snow peas. Tossed in a savory and rich sauce made with soy sauce, oyster sauce, and sesame oil, this stir fry delivers a delightful balance of umami, freshness, and warmth. Ready in just 30 minutes, it’s a fuss-free way to breathe new life into yesterday’s dinner while packed with wholesome ingredients. Serve it over a bed of steamed rice or noodles for a satisfying, family-friendly dish everyone will love. A perfect go-to for minimizing food waste without compromising on taste!
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Recipe Information
Ingredients
- 2 pieces Leftover pork chop
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Carrot, julienned
- 1 medium Bell pepper, sliced
- 1 cup Snow peas
- 2 stalks Green onions, sliced
- 4 cups Cooked rice or noodles
- 2 tablespoons Vegetable oil
- 1 teaspoon Cornstarch
- 1 cup Chicken or vegetable broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the leftover pork chops thinly and set aside.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and chicken or vegetable broth. Stir until well combined and set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the julienned carrot and sliced bell pepper to the pan. Stir-fry for 2-3 minutes until they start to soften.
Add the snow peas and sliced green onions to the pan. Continue to stir-fry for another minute.
Push the vegetables to the edges of the pan and add the remaining 1 tablespoon of vegetable oil to the center. Add the sliced pork chops and stir-fry for 1-2 minutes to heat through.
Pour the sauce mixture into the pan. Stir well to coat the pork and vegetables evenly. Let the sauce simmer for 1-2 minutes until it thickens slightly.
Season with salt and black pepper to taste.
Serve the stir fry over cooked rice or noodles while hot. Garnish with additional green onions if desired.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.1 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
