Saturday, July 20, 2013

Spicy Pork Stir Fry

I stopped at a local grocery store and found some healthy, drug-free boneless pork loin chops for sale.  I added some baby bella mushrooms, an onion and some sugar snap peas to the cart and that was the beginning of our dinner.  I already had some fresh ginger, garlic, and a couple of carrots at home along with some Sriracha sauce and coconut aminos.  I threw together a stir fry and served it over brown rice for a hot and tasty meal.

Spicy Pork Stir Fry
Makes 2-3 servings

2 boneless pork loin chops
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil, divided
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
Baby bella or crimini mushrooms, sliced
2 carrots, peeled and sliced on the diagonal
handful of sugar snap peas
1 teaspoon Sriracha (more or less to taste)
1 teaspoon sesame oil
2 tablespoons coconut aminos (or soy sauce)
2 tablespoons chicken broth
1 teaspoon brown rice flour

In a wok or large skillet, heat 1 tablespoon olive oil over medium-high heat.  Add onions and carrots and cook, stirring constantly for 2 minutes.  Add the ginger and garlic and stir for about 30 seconds.  Remove the vegetables and add the remaining tablespoon of olive oil.  Season the pork with salt and pepper to taste and stir fry the pork for 3-4 minutes or until no longer pink.  Add the vegetables back in along with the sugar snap peas and cook stirring for another minute.  Add the Sriracha and the sesame oil.  Combine the coconut aminos and chicken broth in a small bowl and stir in the flour.  Stir into the stir fry and cook for another minute until thickened and glossy.

Serve over brown rice.

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