My inspiration for this creation is based on a recipe by Ali from Gimme Some Oven. Her recipe can found here.
Ingredients
Stir Fry Ingredients:
2 tablespoons canola or other neutral oil
1 pound pork tenderloin, cut into bite sized pieces
1 red bell pepper, washed and chopped
8 ounces mushrooms, washed and thickly sliced
4 cups kale, stems removed, washed, and torn into bite sized pieces
3 scallions, washed and cut on the diagonal into 1/2-inch pieces
Stir Fry Sauce:
1/3 cup soy sauce
3 tablespoons rice wine vinegar
1/4 cup chicken stock
1/4 cup water
2 tablespoons corn starch
2 cloves garlic, minced
4 tablespoons fresh ginger, minced
1/4 teaspoon crushed red pepper flakes (optional)
For Garnish:
3 scallions, washed and sliced thinly
1/2 cup cashews
Directions
In a bowl or measuring cup, mix the soy sauce, rice wine vinegar, and stock together.
In a small bowl, mix the cornstarch with the water until smooth. Pour into the bowl with the soy sauce mixture.
Stir in the garlic, ginger, and crushed red pepper flakes if using. Set aside.
Heat 1 tablespoon of oil in a wok or large skillet over medium to medium-high heat. Add the pork and cook, stirring occasionally, until browned on all sides - about five minutes. Remove pork to a plate or bowl.
Add the remaining oil to the wok or skillet. Add the red bell pepper, mushrooms and kale to the pan. Cook and stir for about three minutes.
Stir the stir fry sauce to ensure the cornstarch is evenly mixed. Pour the sauce into the pan. Stir frequently. As the sauce heats up, it will thicken. Add the pork and accumulated juices to the pan.
Note: The pork may not be completely cooked at this point, so do not re-use the plate or bowl without washing in hot soapy water.
Add the large pieces of scallions to the pan. Continue stirring for five to ten minutes, until the vegetables are cooked to your liking and the pork is cooked through.
Serve over quinoa or rice, with scallions and cashews sprinkled over top, if desired.
