About 40 Minutes
Ginger Pork and Veggie Stir Fry
- 1 lb pork tenderloin, cut into round slices
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp maple syrup
- Long drizzle of sesame oil
- 2 cloves garlic, minced
- 1 ½ “piece of fresh ginger, peeled and grated
- ½ tsp chili flakes (optional)
- 1 red pepper, cubed
- 2 carrots, thinly sliced
- 4 green onions, chopped
- 4 c flat leaf kale, chopped into bite sized pieces
- Coconut oil to stir fry
- 1 c jasmine rice
Step by Step Instructions
Place the soy sauce, rice vinegar, maple syrup and a long drizzle of sesame oil into a small bowl and mix well. Place the sliced pork into a flat bottom dish and pour the sauce over top. Use a fork to push the pork through the sauce so that it is nicely coated. Let the pork marinate for 20 minutes.
When the pork has marinated for 20 minutes put the rice on and cook it to package instructions.
Heat a bit of coconut oil in a large heavy skillet or wok and, reserving the marinade, and brown the pork over medium high heat for about 5 minutes then remove from the pan and set aside.
Add a little more coconut oil to the pan along with the garlic and ginger (and chili flakes if you choose to use them) and stir fry for a few minutes until fragrant. Next add the carrots, stir fry a few minutes more until the carrots start to tender up a bit, then add the kale, onions, red pepper, pork, and marinade to the pan and stir fry for about 7 minutes until the carrots are tender crisp and the pork is cooked through.
When the rice is done serve it over 4 shallow bowls and share the stir fry over top – then sit down and devour the delicious meal you created!