Chinese barbeque pork take2out

I would like to say that although this stir-fry was a perfectly delicious way to make use of the leftover Chinese barbequed pork in my fridge (from Hon Kee on Argyle for you Chicago-ins) …it was not actually as delicious as eating it straight out of the takeout container, while still in my car driving back to my apt; Also not as delicious as eating the leftovers cold straight out the refrigerator.

  • onion – thinly sliced
  • carrots
  • broccoli
  • garlic – finely chopped
  • ginger – finely chopped
  • green onions – sliced
  • leftover Chinese BBQ’d pork – sliced
  • soy sauce
  • mirin
  • bean sprouts (preferably fresh not from a can)

Stir-fry all by adding ingredients in that order. The recipe then calls for salt and pepper but I left out the salt because the meat and soy sauce were salty enough and I gave it a generous grind of Sichuan pepper…because I love Sichuan pepper…maybe a little than is appropriate for a spice.  Kind of like how a straight-man from Wisconsin loves Aaron Rodgers a bit more than his wife/girlfriend and feels (just a little) guilty about it.