This week’s recipe was a fluke. Not what I’d planned (though, admittedly, I didn’t have much in the way of a plan). My DH got called out to work and wouldn’t be home for dinner, so I grabbed bits and bobs left over in the fridge and cobbled something together. I had originally thought to go Asian in inspiration, since that’s my most comfortable fallback – but then I saw the half-dead packet of rosemary sadly staring at me from the cheese drawer and knew I should use that instead.

So behold – a Fr-talin-ican inspired stir-fry using up some fridge staples. And a glimpse into the kind of flavor experiments I conduct when I’m alone – inspiration totally cribbed from this great series on Lady and Pups.

Gluten-free, paleo & Whole30 

Rosemary And Preserved Lemon Pork Stir-Fry

6 ounces thinly sliced pork chops, cut into strips
2 medium carrots, sliced on the bias about 1/8″ thick
2 stalks celery, sliced on the bias about 1/8″ thick
1 tsp cumin
1 sprig rosemary, chopped
1-2 Tbsp. preserved lemon, minced
1 Tbsp. coconut oil
Salt & pepper

Heat a cast iron skillet or other large pan over medium-high heat and add the oil. Add the carrots and cook, stirring frequently, 2 minutes or until they look like they’re beginning to soften (I prepped my celery, rosemary and lemons here).

Add the celery and cook, stirring frequently, a couple of minutes (I prepped the rest of my ingredients here).

Add the pork, 2 big sprinkles salt, a few grinds black pepper and the cumin and toss.

Cook, stirring frequently, until the carrots are browned and soft and the pork is cooked through.

Serves 1 for dinner