It was Friday night. I was tired. The boys were tired. Husband was tired.

Earlier, I’d thawed two pork chops and forgotten about them. I had good intentions. Really.

Then it was dinner time.

Think Fast.

And this is what we ended up with.

Pork Chop Stir Fry

1-2 Tbsp coconut oil (or cooking oil of choice)

2 pork chops, sliced into strips (this would work with chicken too)

1 onion, sliced

3 cloves garlic, sliced

1/4 cup (or more) gluten free soy sauce/tamari/coconut aminos

1-2 Tbsp fish sauce

1 package of frozen stir fry veggies

1 package of kelp noodles

water

Slice the meat into thin strips, do the same with the onions. Toss both of them into your cooking pot along with the coconut oil and turn the burner to medium/medium high. As the meat cooks, dump in your soy cauce and fish sauce. Stir. Now add the garlic. Once meat is no longer pink, add the bag of frozen vegetables. Stir. Now rinse your kelp noodles and toss them in too. Maybe add some water if things look like they might burn. Continue cooking another 10-15 minutes or so. Meat should be cooked, vegetables no longer frozen, and your noodles separating easily. Serve.