Stir-Fried Pork with Shiitake Mushrooms and Snow Peas
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This is a pork stir fry recipe which uses some spring ingredients which I have seen locally at our farmers markets. It has been adapted from Cook’s Illustrated. It can be served over brown rice, quinoa or couscous. One of my tasters, Pearl, loved this so much and used the word "scrumptious" to describe it. I almost fell over, as she is one of my toughest customers! The last time I made it I used a combination of shiitake mushrooms and baby bellas, so if shiitake mushrooms aren’t available then make a substitution for another mushroom! Mushrooms are a great source of protein, B vitamins, many minerals and fiber. There is also interesting research on how shiitake mushrooms may have cancer-fighting properties.
(if following gluten free diet, choose brand with no added wheat products)
if following gluten free diet, choose brand with no added wheat products
(if following gluten-free diet, choose brand with no added wheat products)
if following gluten-free diet, choose brand with no added wheat products
(coconut oil preferred)
coconut oil preferred
pork tenderloin, sliced thin into bite sized pieces
In a small bowl, whisk together hoisin sauce, water, and soy sauce and set aside. In a large skillet or wok heat one tablespoon of oil on medium. Cook pork in two batches until no longer pink and set aside. Heat the remaining oil and cook the mushrooms for about 5 minutes until softened. Add garlic and ginger and cook 1-2 minutes until fragrant. Add snow peas and cook another 3 minutes. Add hoisin sauce mixture and cooked pork, and spinach. Toss and cook another minute until spinach wilts. Sprinkle with sesame seeds. Serve over rice.