So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Pork Stir Fry and Rice
Stir fry is one of the more popular Chinese dishes. Why wouldn't it be? Meats and veggies cooked until just done leaving flavor and texture intact. It's delicious and easy.
I start with some pork. This time I used pork tenderloin. It's a leaner pork and inexpensive. However, you can easily use pork chops, chicken, or beef in this dish.