What you'll be getting:

Pork Stir Fry

Per Serving

5 oz pork tenderloin (tossed with ginger, avocado oil, and liquid aminos) 

1/4 c basmati rice

100 g veggies (cabbage, bok choy, celery, red peppers, and bean sprouts)

50 g stir-fry sauce (ginger, onions, garlic, lime juice, hot fresno chili pepper, liquid aminos, cane sugar, avocado oil) 

1 t oil 

Equipment needed: wok or pan large enough for stir-fry, pot of water

Start boiling your water. You do not have to measure the water, as you will be cooking it the same way you would pasta. You want to boil at least 2 quarts though. When the water has come to a boil, add your rice. 

When the water reaches a boil, add the rice. Set a timer for 12 minutes. 

Start heating up your oil in your pan. When hot, add the pork. 

Cook for 3 minutes, or until the pork is fully cooked through

Add the veggies. Cook for 2 more minutes. 

Add the sauce. 

Reduce the liquid by half, and then remove the pork and veggies from the heat. When teh timer goes off for the rice, strain. 

Make sure all of the liquid has been strained before plating rice. I normally let it sit in the strainer for a minute or 2. 

Top the rice with the stir-fry. From start to finish this dinner takes about 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630