After Saturday's recipes, I still had pineapple and bean sprouts to use up. Whenever we buy bean sprouts for a recipe, I know I will have some left, so I planned on my favorite Ma Po stir-fry for supper, with Spicy Pineapple Salad again.
Our stir-fry had ground pork, tofu, bell peppers, celery, bean sprouts, green onions, garlic and ginger. It's made with the spicy black bean sauce that I love. I used to order this at our favorite little Chinese restaurant; sadly it closed a couple of years ago so I'm very happy we figured out how to make it ourselves!
It made a lovely big wok full which gave us leftovers for tonight. I do enjoy cooking, but on a week night I also enjoy being able to just reheat.