I saw this old school recipe online the other day and decided to make it as meal prep for my weekly breakfast. How was it? Good! The only thing is, I make such a huge batch that I get tired of it pretty easily. That’s the thing about meal prepping, I save a lot of money and time but get so tired of the food by day 3 or so. Wish I had the mentality of eating to live rather than living to eat. Hard life (lol). Anyway, I’ll share the recipe below. I think I found this from the Electric Kitchen website. The only thing I changed was to add rehydrated bean thread noodles at the bottom of my container before pouring over the stir-fry to make it a heartier dish and because I’m carb crazy.

Pork Tofu and Watercress Stir Fry

Ingredients:

• 1 teaspoon oil
• 1 pound lean pork, thinly sliced
• 1/2 cup shoyu
• 1/4 cup water
• 3 tablespoons sugar
• 1 medium onion, sliced
• 1 medium carrot, sliced
• 1 (1-inch piece) ginger, crushed
• 1 (20-ounce) block firm tofu, cubed
• 1 bunch green onions, chopped into 1-inch lengths
• 1 bunch watercress, chopped into 2-inch lengths

Directions:

1. In a large pot, heat oil and brown pork.
2. Add shoyu, water, sugar, onions, carrots and ginger.
3. Bring to a boil and simmer for 5-10 minutes.
4. Add tofu, green onions and watercress and simmer gently until watercress is wilted.
5. Salt and pepper to taste.
6. Serve immediately with rice.

Noods!!!!