I’m sure I’ve mentioned it before, but I am compelled to say it again: I love stir fry. It is so simple and easy to make and there are absolutely endless combinations of meat, vegetables, and sauces.
This was my first time making a pork stir fry and we all really enjoyed it. My 3 year old choose to be picky the day I made this, but he did eat some rice with a little of the sauce. I should mention that I always cook my rice with chicken broth, just to make it a bit more flavorful, I feel it really adds to a stir fry.
Ok, tangent over. I often make my stir fries spicy, but I decided to hold back this time and was pleasantly surprised. The flavors were very light (even with all the garlic and ginger) and allow the wonderful tastes of the vegetables and pork to really shine through. All in all, this blend is perfect if you have some picky eaters in your house.
Pork, Snow Pea, & Mushroom Stir Fry
Adapted from Kraft Recipes
1 tbsp oil (canola or olive)
1 lb pork tenderloin, thinly sliced
2 cups fresh button mushrooms, sliced
1 cup fresh snow peas
1 red bell pepper, cut into strips
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp French dressing
2 tbsp soy sauce
¼ cup cashews
2 green onions, sliced
3 cups cooked brown rice
Heat the oil in a large wok or skillet on high heat. Add the pork and cook 2-3 minutes, until mostly cooked.
Reduce heat to medium-high. Add the mushrooms, snow peas, bell pepper, garlic, and ginger. Cook for 5 minutes.
Add the French dressing and soy sauce and cook another 2 minutes or until meat is fully cooked and vegetables are crisp tender
Top the stir fry with cashews and green onions. Serve over rice.
Makes 3-4 servings