Dinner on Sunday was stir-fry using the remaining leftover boneless pork chops, buckwheat noodles, carrots, celery, green onion, red bell pepper, mushrooms, broccoli, and the drippings I deglazed from when the pork was cooked. I decided to cut the carrots on the diagonal this time instead of in sticks. We like how they cooked, and since it is less work, I will cut them that way in the future.