This is a sponsored post written by me on behalf of AllWhites Egg Whites for IZEA. All opinions are 100% mine.
I want to sing from the rooftops about how good this Pork and Veggie Stir Fry turned out. Sing like angels in the heavens. Sadly though, I can't carry a tune in my pocket. It was good though, guys. Like epically, sing sonnets about it, GOOD. As in, I ate the leftovers four meals in a row and was sad when it was gone. My eight year old referred to it as "the crazy good pork" and my five year old helped himself to thirds.
Wish I could tell you that the recipe was outstanding thanks to my own genius, but the real secret is that I learned how to velvet my meat. I know, it sounds really weird. But it's actually not at all weird and means the difference between a 'meh' dry stir fry meat and one that is tender and juicy to perfection. Have you ever wondered why when you order Chinese food and it's clearly made with white meat, it's never dry? But you try to recreate the recipe at home and you feel like you're chewing cardboard? VELVETING!!! One simple step is all it takes. Ah, how I wish I'd known about this years ago!
Promise me you'll try this at least once. I think you'll be shocked at the difference it makes in the authenticity of the flavor.
Pork and Veggie Stir Fry, Ingredients:
- 2 - 3 pounds pork (or chicken, or steak), thin/small sliced (I used my kitchen shears)
- 2 - 3 pounds stir fry veggies (I bought a large bag from the freezer section)
- 1/2 cup egg whites
- 4 tablespoons corn starch (tapioca/arrowroot starch will work if you're grain-free)
- 2 teaspoons seasoned salt
- 1/2 cup stir fry sauce (here's my super easy 3 ingredient stir fry sauce recipe if you don't want to buy it)
Pork and Veggie Stir Fry, Directions:
- In a large bowl, whisk together egg whites, corn starch, and seasoned salt. Add pork and mix well. Cover and refrigerate for at least 30 minutes.
- In a large skillet or wok, begin cooking stir fry veggies in a small amount of oil.
- In a second large skillet or wok, cook pork in a small amount of oil (enough to cover the bottom of the pan) over medium heat until pork is white and some pieces are starting to brown.
- Pour stir fry sauce into the veggie pan, then add the pork as well. Mix together.
- Serve as is or over white rice or riced cauliflower.
Rather than separating a bunch of eggs, I used AllWhites Egg Whites. Much less messy and then I don't have to figure out what to do with all those yolks. And it's literally exactly what it claims to be - 100% egg whites. That's the only thing on the ingredient list!
AllWhites are 100% liquid egg whites with no yolk, naturally fat-free and cholesterol-free, are located in the refrigerated dairy section and can be a healthy alternative to recipes that call for eggs. They're a lean source of protein that’s easily kept on hand and 0 PointsPlus® value per serving on the Weight Watchers® program. You can find AllWhites Egg Whites on Facebook, AllWhites Egg Whites on Pinterest, and more recipes at AllWhites Egg Whites Favorites!