Pork & Vegetable Stir-Fry over Rice for 4 (~$14)
A quick pork stir-fry over rice, built around pork and seasonal vegetables frequently on sale in Quebec. Ready in 30 minutes, about $3.50 per serving.
Ingredients
- 500 g (1 lb) pork (top sirloin or boneless chops), cut into strips
- 2 cups white rice, uncooked
- 1 onion, thinly sliced
- 2 carrots, julienned
- 1/2 green cabbage, shredded
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp honey or brown sugar
- 2 tbsp vegetable oil
- 1 tsp ground ginger (optional)
Instructions
- Cook the rice according to package directions and set aside.
- In a large skillet or wok, heat 1 tbsp oil over high heat. Sear the pork strips 4–5 minutes until browned. Remove and set aside.
- Add the remaining oil, then the onion, garlic, carrots and cabbage. Stir-fry 5–6 minutes, keeping the vegetables crisp.
- Mix the soy sauce, honey and ginger. Return the pork to the skillet, pour in the sauce and toss 2 minutes to coat.
- Serve over the warm rice.
Stir-fry is the ultimate weeknight supper when you want to eat well without blowing the budget: a protein, vegetables, rice, a simple sauce — all ready in 30 minutes in a single pan.
Pork: the underrated protein
In Quebec, pork is often one of the cheapest meats per kilo, and top sirloin or boneless chops regularly go on special. Combined with cabbage, onion and carrots — among the most affordable vegetables and the most frequently discounted year-round — you get a complete meal for about $14, or ~$3.50 per serving.
Why this recipe is evergreen
It doesn't depend on any specific sale: cabbage keeps for weeks in the fridge, carrots and onion are pantry staples, and pork freezes very well. Buy it in a larger pack when it's on promotion, portion it, and you'll have the base for this stir-fry in reserve.
Customize with what you have
Stir-fry is the ideal clean-out-the-fridge recipe. Swap the cabbage for broccoli, throw in a leftover bell pepper, or finish with sesame seeds. The soy-honey sauce works with almost any vegetable.
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