Pork and Brussels Sprout Stir Fry and a Giveaway!

Happy October everyone, or as I like to call it, FUN MONTH! October is my birthday month, and I am not one to shy away from a birthday celebration. In fact, I like to extend it out for an entire month, hence the name fun month. I have so much great stuff lined up for October, both personally and professionally, and I’m excited to kick it off today! 

I would love to celebrate the end of my 31st year with drinks, happy hours, pedicures, and pool time with each and every person who reads this blog, but since that’s not possible, I thought I’d spread the fun around in the form of giveaways! Each week  for the month of October, I’ll be giving away a different awesome product that I use and love.  Winners will be announced on Friday’s, then we’ll relax all weekend, and do it all again the following week.

This week I’m  getting the ball rolling by giving away an entire set of 11 different Gourmet Garden herbs! I’ve been talking about these herbs for months, and have used them in everything from apple pancakes, to lemongrass cookies, to a bean salad. These tubes are super convenient, especially now that everyone’s summer gardens are beginning to dwindle. Not to mention all the herbs are organically grown, and they totally save you all that chopping time. Fresh herbs are no doubt the best way to cook, and Gourmet Garden makes it simple for even the most inexperienced, or the most time-crunched, cook.  My favorite spices are the lemongrass and ginger, both traditionally difficult to deal with fresh, but I’m finding great uses for the chili pepper, garlic and cilantro as well. The possibilities are limitless! To win the full set that comes in a cute, reusable lunch sack, leave a comment below and tell me what you would make with them. Be sure to leave your email where I can reach you.

If you’re wondering what the heck you’re going to make with all those herbs, check out this awesome pork and brussels sprout stir fry that I whipped up using the garlic and chili pepper varieties! This is a great option for a quick, weeknight meal.

Pork and Brussels Sprout Stir Fry recipe adapted from Rachel Ray 

  • 3 tablespoons oil
  • 1/2 pound boneless pork loin chops, cut into 1/4-inch thick strips
  • 1 pound brussels sprouts, halved
  • 2 scallions, whites and greens sliced separately
  • 2 T Gourmet Garden garlic
  • 2 T Gourmet Garden chili pepper
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 1/4 c bean sprouts

Heat 1 tbsp. oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate. Add remaining 2 tbsp. oil and sprouts to pan; cook, stirring occasionally, until brown and tender, 5 to 8 minutes. Add scallion whites, garlic and chili pepper; cook 1 minute. Add soy sauce, brown sugar and 1/4 cup water; cook until sauce is slightly thickened. Return pork to pan and toss to coat. Top with scallion greens and bean sprouts. 

You can enter additional times by following me (@betsylife) or Gourmet Garden (@freshmadeeasy) on twitter or by liking Betsylife or Gourmet Garden on Facebook. Sorry, U.S Residents only

a Rafflecopter giveaway


  1. Betsy K says

    I would make the pork and brussels sprouts stir fry you posted. I am a new convert to brussels sprouts and can’t wait to try a new recipe. The herbs in the giveaway would be a great time saver. I hope that I win! Really enjoy your blog and have tried many of your recipes already.

  2. Amanda says

    I would use these spices to make Indian Food for my husband especially the ginger and garlic! I use them all the time they are perfect!!

  3. says

    I would add all sorts of fun stuff to my eggs! I eat a LOT of egg scrambles and omlets and the Gourmet Garden herbs would be such a great way to dress them up.

  4. says

    I would probably have to make one of the recipes you posted. I am on a sweet kick lately (what’s new) so I am thinking I’d try the Lemongrass cookies!

  5. says

    My husband loves experimenting with spices. He would probably make a lot of really delicious meals- including stir-frys and vegetarian meatloaf!

  6. says

    I’m with Suzanne – I LOVE to add things to our eggs… especially since we get so many!! Or even a quiche! This would be a great way to make a really flavorful quiche. I LOVE spices and am so sad that my garden is starting to dwindle down as we near the end of the growing season. I’ll need some serious spices in my fridge!

  7. says

    Hmm… what wouldn’t I make with these? Cilantro and chili pepper for some enchiladas. Basil, garlic, italian herbs, parsley, etc for a basic marinara sauce. I’ve never made anything with lemongrass so I think I’d put that into a stirfry of sorts.

  8. Jennifer says

    I think they’d be the best to use with marinades and rubs on meat (that Italian parsley and garlic rubbed on some chicken…mmmm….). But also maybe with parsley and cilantro in an egg scramble, or with garlic and rosemary on some roasted potatoes!

  9. Kirstie says

    I’m DYING to give Thai cooking a shot, but never buy lemongrass (I just won’t use it often enough to justifying buying it). With the lemongrass, garlic and ginger I can try to recreate my favorite Thai dish – the hilariously named Yummy Glory Pot. It’s a stir fry of beef, pork and chicken with black bean sauce and full of garlic and ginger … it’s amazing and now that I’ve left grad school I can’t get it from the Thai restaurant up there anymore!

  10. Alisa says

    I would make a Thai stirfry with the ginger and cilantro. My ginger and cilantro always goes bad before I have a chance to finish them, even though I LOVE both of those things, so not sure why that is! I would also use the basil and garlic for sauces through the winter. Thanks for the contest!

  11. says

    I made this tonight after pinning it to a Pinterest board last fall. It was SO GOOD. Will definitely be making this again. Thanks so much for sharing.



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>