Cassie’s Ruminations

Pork and Veggie Stir-fry

This was a nice filling and healthy meal. We skipped on the rice today, as we’re doing a week mostly sans-carbs to kick-start our weight loss after hitting a plateau. Sometimes a little change is all the body needs. Feel free to sub in whatever veggies you like – just put in firmer vegetables first so they have longer to cook.

Pork and Veggie Stir-fry
Serves 6

1 tbsp canola oil
2 pork tenderloins (about 2 lb)
4 medium zucchini (about 1.5 lb)
1 small green or savoy cabbage (about 1.5 lb)
8 oz sliced mushrooms (I used crimini)

For the sauce:
1/4 cup soy sauce
2 tbsp oyster sauce
1/4 tsp black pepper
1/8 tsp garlic powder
1/8 tsp ginger powder
1 tbsp chili garlic sauce (I use Lee Kum Kee brand)

Whisk together the sauce ingredients and set aside. Cut the zucchini into fourths lengthwise and then into bite sized chunks. Cut the cabbage into long shreds. Cut the pork into bite sized chunks.

Heat the oil in a large wok or saute pan over medium high heat. Add the pork and spread into an even layer. Let cook for 1-2 minutes to get good browning before tossing. Continue to cook for 5-6 minutes or until cooked through. Remove the meat from the wok.

Add the zucchini and mushrooms to the wok and stir fry for 2-3 minutes or until just starting to get tender. Add the cabbage and cover the wok. Let steam for 5 minutes or until the cabbage and other veggies are tender.

Return the meat to the wok and stir to combine. Pour the sauce over the top and toss to coat. If desired, make a quick slurry from a couple tablespoons of cornstarch and 1/4 cup of water and add it to the wok and let the sauce return to a boil to thicken it. Serve hot.