It's peach season!
I love peaches. Like, seriously love them. So sweet and juicy and freaking delicious…but they can wreak havoc on a low-carb lifestyle. Peach pies and cobblers and milkshakes- oh, good grief, I could kill for a peach milkshake right now- are pretty much out of the question for me (though I may break down and paleo-ify a treat for the family!), so I find other ways to use them.
Like in this pork stir-fry.
And that, ladies and gentlemen, is what you call a first-rate segue. <insert eye-roll here> Nice, huh?
I used leftover pork tenderloin, some broccoli slaw, a dash of this and that and a couple ripe peaches. This was ready in less than 10 minutes, and was delicious!
Peachy Pork Stir Fry
2 cloves garlic, minced
2 tablespoon olive oil
1 tablespoon grated ginger
1 tablespoon fish sauce
1 tablespoon chili garlic sauce(sirhacha)
1 tablespoon honey
2 teaspoons rice wine vinegar
1/4 teaspoon Chinese 5-spice powder
8-12 oz leftover pork, cooked (tenderloin, chops, whatever you have leftover)
2 tablespoons coconut oil
1 bell pepper, roughly chopped
1/2 white onion, chopped
1 bag broccoli slaw mix (or 4 cups broccoli florets and one carrot, peeled and julienned)
2 ripe peaches, roughly chopped
Combine garlic, olive oil, ginger, fish sauce, sirhacha, honey, vinegar, and Chinese 5-spice powder in a small bowl.
Microwave on high for 20 seconds, then stir well.
Chop pork into bite size pieces and set aside.
Heat a large pan or wok over high heat.
Add coconut oil, and immediately add cooked leftover pork, bell pepper, and onion.
Cook, stirring constantly, about 3 minutes, then add broccoli slaw (or broccoli and carrot), and any other firm-fleshed veggies you might wish to add (zucchini, squash, etc).
Cook, stirring constantly, until the veggies are bright with color and just starting to soften, about 4 minutes.
Remove from heat, stir in the sauce mixture, and mix thoroughly to coat all pieces.
Serve and enjoy!