Barley Stir Fry with Baby Back Pork Ribs and Steamed Vegetables
This Barley Stir Fry with Baby Back Pork Ribs is a quick and savory dinner made with leftover BBQ rib meat, hoisin, vegetables and steamed barley.
Servings: 4 servings
- 1 cup steamed barley
- 12 oz cooked BBQ Rib meat sliced
- 1 tsp Chinese Five Spice powder
- 2 tbsp soy sauce
- 1 tsp ground white pepper
- 1 tbsp vegetable oil
- 1 Serrano chile pepper diced
- 2 garlic cloves diced
- 1 zucchini sliced
- 1 broccoli head cut into florets
- 1 cauliflower head cut into florets
- 1 carrot sliced thin
- 1/4 cup chicken stock or water
- 2 green onions sliced thin
- 2 tbsp hoisin sauce
- sesame seeds for garnish
Steam the barley per package directions. Set aside
Pull or slice the meat from pork ribs, Cut into small pieces. In a bowl mix the rib meat, Chinese Five Spice, soy sauce and white pepper. Set aside.
Cut the florets from the broccoli and cauliflower stems. Slice the carrot and zucchini on a mandolin or thin with knife. You want all the vegetables and meat basically the same size for even, quick cooking. Set aside. Slice the green onion and set aside.
In a hot wok or skillet add the vegetable oil, rib meat and Serrano chile. Toss to coat and cook for 2 minutes, add the garlic, toss and cook for another 2 minutes.
Add the broccoli, cauliflower and carrot and cook for 2 minutes. Add the zucchini and chicken stock and cook for 2 more minutes, or until stock has steamed the vegetables slightly and evaporated. Add the steamed barley, toss to incorporate and season to taste with salt if needed.
Pour onto serving plate and drizzle with hoisin sauce and top with sliced green onions and sesame seeds.
Calories: 457kcal | Carbohydrates: 54g | Protein: 28g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 529mg | Potassium: 1270mg | Fiber: 14g | Sugar: 7g | Vitamin A: 3665IU | Vitamin C: 160.6mg | Calcium: 140mg | Iron: 4.6mg