Sometimes I get kinda sick of my typical stir-fry’s but still want a stir-fry…. Does that even make sense? LOL Since I created this Spinach and Tomato Pork Stir-Fry recipe, its become our new favorite. As a total bonus the kids love this creamy, but full-of-veggies one pot dinner!
Plus…. Who doesn’t love making only one pot dirty right? Cuz dishes after dinner just sucks. I’m done by that time. All I want to do is plop those kids in bed and have some peace and quiet that doesn’t come with any work.
While technically this pork stir-fry does only take one pan, it also sort of takes two. Like the one is a bowl, so does that count??
Sort of… but then we’re also basically only putting water in the bowl too!
So lets maybe just say one pan you have to actually wash?
But honestly this spinach pork stir-fry is on the table in less than 30 minutes. It’ll probably only take you about 20 minutes if the kids leave you alone to make dinner, but since that’s unlikely then count on 30 minutes.
Not only is this dinner time-friendly! Its also super ingredient friendly too!! With only 8 ingredients TOTAL, it’s a dinner that comes together super quickly.
What pan do you use to make pork stir-fry?
I love using my cast iron pans. If you don’t have one of these yet you really truly should get one. I use mine allll the time. From my eggs in the morning to pancakes to dinner recipes, my cast iron pans probably get the most use from any other pans!
Also a cast iron pan is so cheap considering it’ll last you a life time, especially if you take care of them properly. Which isn’t hard to do at all. Just make sure they dry thoroughly and get seasoned with oil every now and then and your good to go!
Plus I love how they are non-stick. Like really non-stick.
Can you re-heat pork stir-fry?
Yes! I do this all the time. I heat up my frying pan over medium heat, toss in the leftovers, and gently stir until its completely heated through.
And you can also be lazy and just put it in the microwave. That’s how I usually do it, if I’m only having some leftovers for lunch!
What cut of pork do you use for pork stir-fry?
I’ve used about every single chop cut out there. From butt steak, to bone-in pork chops, and pork tenderloin! All you need to do is slice the pork into thin slices to use it! I haven’t done it with roasts, but it probably would work.
The key is just to make sure that your meat is sliced thin! Since we’ll be cooking it fast on high heat you don’t want your pork to become dry, or burnt on the outside and still raw on the inside.
Ok lets actually get in to the recipe now ya?
First the kitchen gadgets!!
What kitchen gadgets do you need to make pork-stir fry?
Really … only two!
But then some other basics that should already be in your kitchen, so make sure you kitchen is stocked. A cutting board, a santuko knife (this is the first knife you should invest in since you’ll start using it every day when you start making dinner every day from scratch!)
Also, I highly recommend a carving knife (this knife makes cutting meat super easy.
You should also have a liquid measuring cup and a flat wooden spatula. (This really helps with making sure that you don’t have any food sticking to your pan!)
So what do I need other than those basics?
First, like we talked about before, is a cast iron pan! Seriously next week I’m going to talk a little more about these pans so that if you do feel intimidated by them that we can solve that issue.
The second is a garlic press! Seriously if you don’t have one, drop EVERYTHING run and go get one!
Or you can just click on one of the links below ::) I don’t care what recipe your making if it calls for garlic, its ALWAYS going to taste better if you use fresh garlic.
Since with a garlic press you can just throw the whole clove in it, and out comes your chopped garlic you actually have no excuse to not use the fresh stuff.
Ok seriously going to talk about the actual recipe now!!
How to make this easy spinach pork stir-fry.
Follow these 5 easy steps and get dinner on the table tonight in less than 30 minutes!
1.Start by boiling 2 liters of water. I do this in my electric kettle since it goes much faster! While your water is coming to a boil find a large bowl and drop in your rice noodles. Once your water is boiling pour it over the rice noodles and let them sit while you make the rest of your dinner
2.Slice your pork really thin, using your utility knife. Since my kids are eating this too, I usually slice it thin and then cut in again so that its more in thin squares. Toss with salt and pepper. Slice your onion thin with your Santuko knife and heat up your cast iron pan over high heat.
3.Once your pan is hot, add in the oil, and drop in your pork with onions. Using your flat bottom spatula stir and scrape for a couple minutes until the onions are translucent and the pork almost cooked through. (About 2-3 minutes)
4.Dice up your tomato and chop up the spinach using your Santuko knife. Lower the pan heat to medium. Add veggies to the pan with the pork, toss around until the spinach is wilting.
5.Add garlic, and cook for 30 seconds. Add parmesan cheese and cream. Let it cook about 2-3 minutes again to allow the cream to reduce (basically let some of the ‘water’ cook out to make the sauce get thicker) Drain your rice noodles and add to the pan and stir to coat!
Serve and enjoy!!!
See with these detailed instructions I promise you can make this for dinner tonight! If you don’t have pork you can always use chicken! And substitute the veggies to too suit your tastes.
As always, if you have any questions don’t hesitate to reach out to me! Either on Instagram or email me at jacqueline@mamasrealmeals is the best way to reach me.
Oh… and if your making this, do me a huge favor and snap a picture and tag me in your stories on Instagram at @mamasrealmeals. It would mean the world to me!
P.S Don’t freak out about the fresh garlic amount. Every 1 clove of fresh garlic only equals ⅛ of a teaspoon garlic powder. So really this recipe is only using the same as 1 tsp garlic.
- 1 tablespoon olive oil
- 4 pork tenderloin steaks
- 1 onion
- 8 garlic cloves
- 4 tomatoes
- 4 cups spinach
- 200 grams rice noodles
- 1/2 cup whipping cream
- 1/3 cup Parmesan cheese
- 1 teaspoon each salt and pepper
- Boil 2 liters of water in an electric kettle. Pour the boiling water over rice noodles and let sit in a bowl while continuing to make the rest of the recipe.
- Heat cast iron skillet over high heat and meanwhile slice pork tenderloins thinley along with the onion, season with salt and pepper. add to the pan once hot and toss. Cook 2-3 minutes
- Dice tomatoes and chop the spinach. Lower the heat to medium and add the veggies to the pan. Stir, allowing to cook until the spinach is wilted. About 2-3 minutes
- Add the pressed garlic, cream, and cheese. Stir. Drain and toss in noodles. Adjust salt and pepper to taste and serve!
For more detailed instructions, go back and read through the post! (if you not super comfortable in the kitchen this would be best to do to get the best result!) Also feel free to use chicken instead or substitute veggies to suit your families taste! One more thing, don't freak out about how much garlic! Remember- 1 garlic clove only equals 1/8 of a teaspoon of garlic powder.