The diverse range of foods that our children like and dislike amazes me.  There are some foods that typically aren’t kid favorites, that some of our kids like, such as sushi, crab, and brussel sprouts (even in cole slaw!).  Then there are foods that many kids like that aren’t enjoyed by all of ours, like oatmeal, blueberries, and grilled cheese sandwiches.

Of course, with four kids you get more diversity.  Even with that in mind, every once in a while one of the four surprises me with a request for a certain food.  A few weeks ago, the surprise factor came via our 11 year old daughter.  We made stir-fried chicken, and she wanted to know if we had any baby corn for the dish, as she stated really liked it.  Sadly for her, we had none.

So, when we were grocery shopping this week, my husband saw a can of baby corn and added it to our grocery cart.  When we told her that we had bought this veggie, she was excited. Last night we made stir-fry, using the baby corn, and it was a hit, with all of the kids in attendance.  Yet another bit of amazement as a parent, serving a veggie-filled stir-fry and pleasing a group of kids.

Pork & Tofu Stirfry

2014-10-14 10:14:31

Serves 4

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Prep Time

10 min

Cook Time

14 min

Total Time

24 min

Prep Time

10 min

Cook Time

14 min

Total Time

24 min

Ingredients

1. olive oil
2. 1 pound boneless pork sirloin, cubed
3. salt & pepper
4. 4 carrots, peeled and sliced
5. 4 celery stalks, sliced
6. 10 shiitake mushrooms, sliced
7. 4 scallions, sliced
8. 1/4 pound snow peas
9. 15-ounce can baby corn, drained and cut in half
10. 6-ounce can water chestnuts, drained
11. 8 ounces tofu, cubed
12. 1 tablespoon cornstarch
13. 1/4 cup soy sauce
14. 2 tablespoons orange juice
15. 1 teaspoon garlic powder
16. 1/2 teaspoon ground ginger

Instructions

1. Heat a large frying pan or wok over medium heat, and add 1 – 2 tablespoons olive oil.
2. Add pork, season with salt and pepper, and cook for 5 – 6 minutes, or until fully cooked.
3. Transfer pork to a separate dish.
4. Pour an additional tablespoon of oil into pan, and add carrots.
5. Cook for 2 or 3 minutes, then add celery, mushrooms, scallions, and peas.
6. Cook for 2 minutes, stirring frequently.
7. Add corn, water chestnuts, and tofu, and cook for another 2 minutes.
8. While the vegetables are cooking, combine cornstarch, soy sauce, orange juice, garlic, and ginger in a small bowl, and whisk well.
9. Add cooked pork and sauce to vegetables, and heat through, stirring continuously for 2 minutes.
10. Serve immediately with plain or coconut rice.

By Michele Pesula Kuegler

Think Tasty https://www.thinktasty.com/