Quick and Easy Weeknight Dinner: Vegetable, Pork, and Tortilla Stir Fry

A couple of weeks ago, La Tortilla Factory sent me a bunch of their tortilla samples to try. They have low-carbohydrate tortilla wraps for those on the Atkins diet, 100-calorie tortillas, and corn tortillas. They’re all really great, but for this quick and easy weeknight dinner, I used the corn tortillas (yellow corn and chipotle). This is a great recipe, especially if you have leftover tortillas that are a little stale. Actually, the stir fry is better if the tortillas are stale (that way, they don’t fall apart when you cook the strips of tortilla with all of the vegetables).

Vegetable, Pork, and Tortilla Stir Fry

Ingredients

1 pound pork
1 tablespoon soy sauce
1/2 tablespoon corn starch
1/2 tablespoon onion powder
1 yellow onion
1 – 2 red peppers
1 – 2 King mushrooms
Frozen peas
1 – 2 pieces of bean curd
2 bags of La Tortilla Corn tortillas (I used yellow corn and chipotle)
Salt and pepper to taste

First, cut up the bean curd:

Then slice the king mushroom into a similar size as the bean curd:

And then slice the red peppers into a similar size as the other two veggies:

And slice up the onion for the stir fry:

Place all of the veggies in a basket and set aside:

With the veggies set aside, slice up the pork into bite sized pieces:

Season the pork with onion powder and soy sauce:

Then add the cornstarch to the pork:

Stir until the soy sauce incorporates the cornstarch and onion powder and then place the pork into a pan (large enough for all of the ingredients):

Thoroughly cook the pork and set aside in a bowl (don’t use the same one you had raw pork in!)

In the pan that was used to cook the pork, add the onions and bean curd:

Then add the rest of the veggies (red peppers and king mushrooms):

And finally, the green peas:

As the vegetables are cooking, start slicing up the tortilla:

The chipotle tortillas have a spicy kick that taste really great with the vegetables. Also, you don’t have to use any of the vegetables I used – that’s what’s so great about this dish – you can use anything in your fridge!

The sliced tortillas:

After the veggies have been slightly cooked, add in your tortilla:

And then add in the cooked pork:

Stir all of the ingredients and make sure the tortilla is heated through. The finished product:

Yum! The dish is quite healthy – it’s packed with veggies and protein and has just the right amount of carbohydrates to make this a complete meal. You can add your own twist by adding different spices or vegetables – the possibilities are endless!

Cost Breakdown:

1 pound pork – $3.49
1 tablespoon soy sauce – free
1/2 tablespoon corn starch – free
1/2 tablespoon onion powder – free
1 yellow onion – $0.50
1 – 2 red peppers – $1.09
1 – 2 King mushrooms – $2.00
Frozen peas – $1.50
1 – 2 pieces of bean curd – $0.50
2 bags of La Tortilla Corn tortillas (I used yellow corn and chipotle) – free (provided by La Tortilla)
Salt and pepper to taste – free

Total: $9.08 – feeds 6 – so you can definitely use less veggies!