Description
Deliciously quick for dinner. Perfect for leftovers.
Ingredients
Scale
- 2 Tbsp Extra Virgin Olive Oil
- 3/4 lb Pork Tenderloin, trimmed of any muscle and fat and cut into bite sized pieces
- 2 carrots, peeled and thinly sliced
- 4 stalks celery hearts, sliced
- 10 small mushrooms, sliced
- 1 red bell pepper, sliced into strips then cut in half
- 1 small onion, sliced
- 2 Tbsp Oyster Sauce
- 1 Tbsp Low Sodium Soy Sauce
- 1 tsp Dry Sherry
- 1 tsp Sesame Oil
- 1 tsp Brown Sugar
- 1 small Garlic Clove or 1 Cube Frozen Garlic
- 1 tsp Ginger, minced or 1 Cube Frozen Ginger
- 1/2 can bean sprouts
- 1 pkg Uncle Bens Prepared Brown Rice or 2 cups Cooked Brown Rice
Instructions
- Place wok pan on high heat and add olive oil until heated.
- Add protein of your choice (in this case, pork), and saute on high until pieces are slightly browned. Remove from pan, and set aside.
- Add another tablespoon of oil and add carrots, celery, mushrooms, bell pepper and onion. Saute on high until vegetables are tender and starting to brown (do not overcook; vegetables should still be slightly crunchy).
- While vegetables are cooking, add five ingredients for sauce together in a separate bowl. Set aside.
- Just before the vegetables are done, put a hole in the center of pan, and add the garlic and ginger and cook until fragrant. Mix in with vegetables.
- Add the pork back to the vegetable mixture, and add bean sprouts and rice. Add sauce mixture and stir thoroughly. Cook until heated through.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish