A delicious and colorful stir-fry featuring leftover pork, bell peppers, and snow peas, tossed in a savory soy sauce-based marinade.

Ingredients

• 2 cups leftover cooked pork, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snow peas, trimmed
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce (low-sodium if preferred)
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
• Cooked rice for serving (optional)

Method

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
3. Add the sliced leftover pork to the skillet, stirring until heated through.
4. Add sliced bell peppers and snow peas, stir-frying for 3-5 min until veggies are tender-crisp.
5. Pour in the soy sauce, oyster sauce (if using), and sesame oil, stirring to combine.
6. Add the cornstarch mixture to thicken the sauce, stirring until the sauce coats the ingredients.
7. Cook for another minute, then remove from heat.
8. Serve hot over cooked rice if desired.

Notes

• Feel free to customize the vegetables based on preference or availability.
• This dish can be made gluten-free by using gluten-free soy sauce.