Stir-Fry

Serves: 2

Ingredients

• 1 Tbsp (15 mL) sesame oil
• 6 oz (165 g) raw pork tenderloin, chopped into 1”-2” pieces
• 1 cup (125 g) carrots, chopped
• ¾ cup (80 g) celery, chopped
• ⅓ cup (50 g) onion, chopped
• ⅔ cup (100 g) Jerusalem artichokes, thinly sliced
• ½ cup (65 g) shiitake mushrooms, thinly sliced
• ¾ cup (105 g) frozen green peas
• 1 ½ tsp (3 g) minced garlic (~2 cloves)
• ½ Tbsp (10 mL) soy sauce
• ½ tsp (1 g) black pepper

Directions

1. Heat sesame oil on medium-high heat in large frying pan or wok.
2. When pan is hot, fry pork until browned evenly and internal temperature reads 71ºC (160ºF).
3. Remove the pork from the pan and set aside, leaving the remaining oil in the pan. Add additional oil if necessary.
4. Heat oil on medium-high heat and add the carrots, celery, onion, Jerusalem artichokes. Cook until vegetables are browned, ~15 minutes, stirring often.
5. Add in garlic and cook for ~1-2 minutes.
6. Add mushrooms and green peas and cook until mushrooms are browned, approximately 5-7 minutes.
7. Just before removing pan from the heat, add pork back in and stir in pepper and soy sauce.
8. Serve stir-fry with cooked brown rice.