When Summer comes, vegetables abound. Since I eat salad for lunch at work most days during weekdays, salad for dinner doesn’t really sound as appetizing. So I incorporate vegetables into the dinner table in other ways as best as I can.
For tonight’s dinner, I cooked half a pound of ponzu-marinated pork, cut into strips, in canola oil over high heat and then transferred to a plate. On the same pan, I added the veggies – green beans, broccoli, green bell pepper and red bell pepper – stir-fried for about three minutes. Then, I poured in about half a cup of store-bought stir-fry sauce. Few minutes later I added the pork on top.
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