Penny Lane - The Mother Of Invention - Stir Fry - Penny Lane Blog at - 161081

Penny Lane

Penny Lane - The Mother of Invention - Stir Fry 
Mar. 2, 2010 7:50 pm 
Updated: Oct. 18, 2010 10:19 am
Necessity is the mother of invention.
Prov. When people really need to do something, they will figure out a way to do it.

Last night I made a 2.5 lb pork roast that I botched. We ate it...but hubby wasn't thrilled and neither was I. The flavor was good but it was tough. So, today I was faced with 1.5 – 2 lb hunk of tough pork. What to do? I am not one to waste food....there had to be a way of saving this pork.

Normally I would have turned this into Green Chili or Posole....but hubby is getting pretty tired of Mexican fare...he has been begging for Asian food.

I dug through my my recipe box and decided on a fly by the seat of your pants recipe.
Mother of Invention  - Finished

Mother of Invention Pork Stir Fry

1 ½ lbs cooked pork roast, diced
½ C Teriyaki sauce
2 cloves garlic...minced
1/2 tsp dried Chili flakes
½ cup water
juice from one can pineapple (packed in juice not syrup) Reserve pineapple
2 T Rice Wine Vinegar

Mix all together and place in a 4 quart crock pot on low for 4 hours or high for 2 hours. Or until that pork is tender!

2 Tablespoons Cornstarch - set aside

2 T Oil
1 T. Black bean garlic sauce

2 Red or Yellow bell peppers, cut into 1” hunks
Pineapple chunks
2 Stalks Celery, diced
3 green onions, diced (seperate white from dark green)

¼ Cup Peanuts (optional - hubby loves them)

2 Cups Long Grain Rice cooked in the Rice Cooker – cook and keep warm.

Mix diced pork , Teriyaki sauce, garlic, water, rice vinegar and pineapple juice in the crock of the slow cooker and set on high for a couple of hours to combine the flavors and tenderize the meat.

Dice the peppers and onions set aside with the pineapple.

When meat to tender, use slotted spoon and remove meat from the cooking juice and set aside. Cool juice slightly and mix in the 2 T cornstarch. Set aside.

In wok or large heavy fry pan heat 2 T oil over high heat add black bean garlic sauce.

Add pineapple...stir and let cook for about 3 - 5 minutes....add peppers and white part of the green onion stir fry for 3 minutes.

Add the reserved pork and stir beliefly.

Add the Teriyaki juice with cornstarch.....stir and cook until thickened but vegetables are still crisp.

Garnish with green onion tops.

Serve immediately over the steamed rice, sprinkle with peanuts if desired.

The Mother of Invention...
Photo Detail
Mother of Invention - 2
Photo Detail
Stir Fry Invention - Finished.
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Mar. 2, 2010 8:52 pm
AGGGGGGH you lost me at pineapple BUT, your pictures sure are pretty and what a great feeling it must have been to turn that tough pork into something tender and delicious. Nice job!
Mar. 2, 2010 8:53 pm
Mar. 2, 2010 8:53 pm
PS-I'm in love with your profile pic still...hee hee
Mar. 2, 2010 8:59 pm
Nicole stole my answer! Can't go the pineapple - hubby is too picky. The rest of it sounds great. I have some tough pork, cooked and frozen, that needs help. I may do something similar. Thanks for the idea!
Mar. 2, 2010 9:02 pm
Sounds delicious! And great pictures!
Mar. 2, 2010 9:03 pm
Looks so good!!! Now I want stir fry!!
Mar. 2, 2010 9:09 pm
Beautiful pictures! Great job salvaging the roast, too.
Mar. 2, 2010 10:10 pm
That sounds good and for those of you who can't use pineapple, OJ or lime juice would also work. The flavor will just be different. It is the acidity that tenderizes the meat. I am so stealing this recipe! Thanks for sharing.
Mar. 3, 2010 3:26 am
Doesn't that feel good to save a dinner? Great job - not always easy.
Mar. 3, 2010 6:05 am
Thank you all. It does feel good to salvage a tough piece of meat. BigShots Mom has it right, OJ would would well or you could just use some chicken broth and cook longer. It was really really good.
Mar. 3, 2010 6:24 am
I just realizedd that I forgot that I added about 1/2 tsp of chili flakes with the pork in the crock pot. I should go back and add that. I hope you give this a try!
Mar. 3, 2010 6:29 am
Nicole: Thanks for the compliment on my profile picture. It always makes me smile. :)
Mar. 3, 2010 8:03 am
It sounds delicious to me, and I have no problem with pineapple so this might be a keeper for me too. Congrats for snatching victory from the jaws of defeat.... heehee, I've always wanted to say that!
Mar. 3, 2010 8:43 am
That looks wonderful and a nice save, to boot...thanks for posting this!
Mar. 3, 2010 8:44 am
Thanks WW, I had left overs for breakfast!
Mar. 3, 2010 10:56 am
I LIKE the pineapple! :) That sounds wonderful - great photos, too!
Mar. 3, 2010 11:14 am
Mmmm....sounds good! The pics are fabulous! The only thing that rectifies a bad meal is turning it into an AMAZING ONE!! Good Job!
Mar. 3, 2010 11:32 am
It sure makes me feel better when I can turn something soso into fabulous. Yes, indeed...this is a keeper.
Mar. 4, 2010 7:37 pm
This looks really good Baking Nana :) Thanks!
Mar. 5, 2010 8:59 am
Thanks Rae. I can't wait to try other combos like this.
Apr. 9, 2010 10:21 am
Thank you for giving me something new to do with my pork leftovers. Can I make the roast just so I can try the leftovers like this????lol
Oct. 18, 2010 10:19 am
You are welcome Vanessa - I always have loads of left over pork. Fortunately, DH really likes Asian flavors. :)
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Baking Nana

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About Me
Every morning my granddaughter calls and says, "Good morning Nana. Whatcha doing? Are you baking Nana?" Hence my name, Baking Nana. I love to bake bread and never get tired of it. Yeast is additive! Visit me at If you would like to contact me directly please use the 'Contact Me' on my site.
My favorite things to cook
I go through phases, Asian for a while then Italian then on to something else. I love experimenting with new flavors and different spices. Some times my husband will ask if we will ever have "ordinary" food again. Once in a while I have to toss him a burger just to keep quite! Actually, he is a good sport and my favorite taste tester.
My favorite family cooking traditions
In our family if it is your birthday you get to choose the menu. We have had some really interesting meals. In March we have 5 birthdays so we do one big party - what a crazy menu that is! Christmas dinner is very traditional. Sausage rolls, Prime Rib, Yorkshire Pudding, gravy, Green beans with bacon, Mashed Potatoes (the really fattening kind) and trifle for dessert. If I were to dare to omit any of those items I would be lynched.
My cooking triumphs
Mastering really great bread is probably my biggest triumph. I am always so pleased when I create a perfect Asian dish.
My cooking tragedies
There have been a few but none so horrible that I can't laugh about them now.
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