by Megan Winfrey

For as long as I've been cooking, I've been trying to perfect my stir fry recipe. It's such an easy go-to meal and I've made it a million times, but there has always been something lacking. Too dry, not enough flavor, rice too sticky, wrong protein to vegetable ratio...who knew stir fry could be so complicated!? But I'm elated to say, I've finally cracked the code. This stir fry is PERFECT. The two big factors that set it apart are jasmine rice and homemade sauce. I always just bought the bottled stuff, assuming I'd have to make a special trip to the Asian market if I wanted to make my own, but I was so very wrong. You can make an amazing stir fry sauce with pantry staples and a few delicious JBG ingredients. And instead of using plain white or whole wheat rice, I found that jasmine rice doesn't come out sticky and adds it's own incredible flavor to the dish.

Pork & Veggie Lemongrass Stir Fry

• 1 lb. boneless pork chops, cubed
• 1/4 tsp. red pepper flakes
• 1 tsp. fresh ginger, grated
• 2 tbs. soy sauce or Bragg's
• 1 tbs. vegetable oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups broccoli florets
• 5 carrots, roughly chopped
• 1/2 lb. mushrooms, sliced
• 2 lemongrass stalks, cut into 2" pieces and crushed
• 2 cups chicken stock
• 2 tbs. corn starch
• 1/4 cup water

In a bowl, mix the cubed pork, red pepper flakes, ginger, and soy sauce. Toss to coat, then let marinate in the fridge for at least 30 minutes.

In a large skillet, heat oil over medium heat. Add the pork and cook until browned, about 10 minutes. Add the onion and sauté another 5 minutes. Add the garlic, sauté for a minutes more, then add the broth, broccoli, carrots, mushrooms, and lemongrass. Stir to combine and simmer for 30 minutes.

Mix cornstarch and water in a small bowl. Bring everything to a boil and add the cornstarch mixture. Boil for 1 minute, allowing the sauce to thicken.

Serve over prepared jasmine rice. Also great for freezing!