Servings
Four
Ready In:
About 40 Minutes
Good For:
Dinner
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
Step 1
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.
Step 2
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.
Step 3
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!
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