Curried Stir Fry

curry pork almonds

Well, in truth, only the rice was curried, and not really very much curry used. I just wanted some color to offset the lack of bright red peppers (sniff) in the stir fry.

I didn’t have any fresh ginger, which would have been a really nice touch, but the bok choy, mushrooms, onions, and celery were a nice combination of veggies.

The meat was the remnants of a pork roast with the remaining few tablespoons of fresh salsa, and a spoonful of marinated dried, Julienned tomato strips – which turns out to be a great combination. Generous amounts of lime juice were personally applied to each plate of food. Talk about zing! ;->

Slivered almonds, sesame oil, and sesame seeds sprinkled generously everywhere made this plate really special.


About judilyn

RV'er, foody, caregiver, knowledge seeker
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12 Responses to Curried Stir Fry

  1. gypsy97 says:

    It certainly looks special. When I saw the title including the word “curriied” I was skeptical that I could eat it – I don’t do as well with spicy foods anymore, although I used to love spicy. I think just a slight flavor to the rice sounds perfect.


  2. Traci says:

    This looks great! And I’m a huge fan of curry after years overseas. My favorite is curry egg salad 🙂


  3. Sharon says:

    Looks like a meal fit for a king. I love curry (lots of curry) and I love stir fry. Would never thought of combining them!


    • judilyn says:

      It was really tasty . . . And we are having a similar meal tonight because I got caught out in the rain at a the grocery store, and had to wait it out, thus making dinner late . . . Hence jazzed up leftovers, which were still scrumptious. Just eating now. ;->


  4. LFFL says:

    I’ve still yet to try making a recipe with curry. Looks good.


  5. Clanmother says:

    I agree – fresh ginger always gives that extra punch.


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