Easy Pork Stir Fry To Cook For A Crowd

Have you ever had one of those days? You’re exhausted, you worked late, and you still have to get dinner on the table for a bunch of hungry mouths. And at the last minute two of the kids ask if their friends can stay for dinner. But why stop there? Might as well invite the in-laws to swing by too? Yep… that was my night last night. What the heck to cook? Especially now that the number has grown from a reasonable 10 (yes, I actually still call dinner for 10 “reasonable”) to a difficult 14. Now I’ve gotta cook for a crowd.

There are some dinners that are easy to “stretch” (easy spaghetti or a beautiful summer salad work well), and there are others where you just have to draw the line and say No. Dinner. Guests. (individual baked potato bar or homemade hamburgers are tough to multiply). The easiest stretchable meal of them all is the ever-convenient stir fry. Anything you can slop over rice or noodles is the answer to any meal when the numbers unexpectedly grow and you find yourself having to cook for a crowd. So when everyone started texting me about the additional mouths to feed, I replied to all the more the merrier. We’re having Delicious and Easy Pork Stir Fry!

When folks are crowding the kitchen like hungry birds with beaks agape, I’ve been known to take a short cut or two. Ground pork in lieu of slicing tender strips of tenderloin works great in a pinch. Bagged snap peas and pre-sliced mushrooms are lifesavers, as well. Throw in some garlic, chopped red bell peppers, an easy sauce, and toss it onto some thick, satisfying soba noodles and the deed is done! So the next time kids or spouses throw some last minute guests at you, keep a smile on your face (and a glass of wine in your hand) and serve up some Delicious and Easy Pork Stir Fry.

Start with some fresh ingredients and a lot of ground pork for all those mouths to feed.

 

 

 

 

 

 

I love my cast iron wok, but any large sautee pan will work for your ground pork and green onions, then (my favorite) the savory mushrooms!

After the veggies are stirred around a bit, we’ll make a very quick sauce directly in the pan, then throw it all together, serve over tender soba noodles, and you’ve got a dinner to please all!

 

[wpurp-searchable-recipe]Delicious And Easy Pork Stir Fry To Cook For A Crowd – When the number of mouths to feed keeps unexpectedly growing, whip up this easy and filling Pork Stir Fry with fresh veggies atop a warm bed of tender soba noodles. Everyone will thank you! – soba noodles, grape seed oil (any high smoke point oil such as grape seed or peanut), ground pork, garlic (minced), fresh ginger (peeled and minced), green onions (white and green parts, cut on the bias), butter, white or cremini mushrooms (sliced (easiest to buy pre-sliced)), red bell peppers (chopped), snap peas (washed and trimmed), chicken broth, corn starch, soy sauce, hoisen sauce, coarse salt (plus more as needed for taste), Pepper, , Cook soba noodles in a large pot in heavily salted water, according to directions on package. Before draining, reserve a cup or two of the pasta water for use in the sauce at the end of the recipe if needed. Stop cooking noodles when there's still a little bite to the noodle. Drain and run cool water over the noodles while still in a colander to stop the cooking process. Return to pan and drizzle with a little oil to prevent sticking. Cover and set aside until needed. ; Heat up the wok or skillet on medium high for a couple minutes, then add the grape seed oil. When the oil starts to shimmer, add all four pounds of ground pork, spreading it around so it cooks evenly. Turn heat to high. Let pork sit undisturbed in pan for several minutes until it starts to brown on the bottom. Stir the pork until evenly cooked and lightly brown throughout. Add garlic, ginger, and green onions and cook another two minutes. Remove from pan and set aside.; Reduce the heat under wok to medium and add butter and mushrooms. Sprinkle liberally with salt and pepper. Stir every couple of minutes. Sautee until mushrooms have released their juices and are deep golden brown. Remove from pan (can add to the dish with the pork and green onions for fewer dishes to wash). ; Add bell pepper and snap peas to the wok on medium high heat, and stir fry until tender, approx 5-7 minutes. While the veggies are cooking, in a separate small bowl, whisk the corn starch into the chicken broth. Slowly pour the broth/cornstarch mixture into the wok with the veggies. Bring to a boil for a minute or two, then reduce heat to medium low. Cook until the sauce thickens a bit (about another minute), then add the soy sauce and hoisen plus the salt and pepper and stir. Add the pork/green onion/mushroom mixture back to the wok. Stir to combine and simmer about five minutes. Add reserved pasta water if the sauce is too thick, or if there's not quite enough liquid. ; During the last couple of minutes as the pork stir fry simmers, divide soba noodles into individual bowls. Top noodles with a hefty portion of pork stir fry and enjoy! ; ; – – Main Dish – Chinese – Cooking for a Crowd – Main Dish – Pork – cooking for a crowd – dinner for a crowd – easy dinner – pork – soba noodles – stir fry[/wpurp-searchable-recipe]