This was a nice change to have pork tenderloin instead of chicken or beef in this veggie stir fry. I changed up the sauce ingredients to use a bit of organic sugar - which definitely came through in the taste and was a nice balance with the other flavours. You could use honey as a sweetener also. Plus the vegetables could be changed up to peas, cauliflower, turnip, bean sprouts, whatever you have on hand works. And toasted Sesame Seeds - dang! I always forget toasted Sesame Seeds!
3/4-1 lb. pork tenderloin, cut into small pieces
Sprinkle of garlic powder, a lite sprinkle of Chinese five spice onto the cut pieces of pork tenderloin
2-3 Tblsp. Avocado oil
1 1/2 cups shredded cabbage - on the fine side
2 1/2 cups cut up broccoli florets, 3/4 cup chopped broccoli stem
1 medium carrot chopped into 1/4 inch or so pieces
1 celery stalk, sliced
1/2 cup sliced green pepper length wise then cut in half horizontally
1 1/2 inch piece of minced fresh ginger
1 small shallot diced
2 minced garlic cloves
1 cup chicken stock
handful of chopped cilantro
Sauce:
1 tsp. organic sugar
2 Tblsp. White Vinegar or Rice Wine Vinegar - mix with sugar to dissolve
3 Tblsp. Gluten Free Soy Sauce
14 drops sesame oil
1 1/2 Tblsp. water
2 finely minced garlic cloves
1 Tblsp. corn starch
Mix all the sauce ingredients together, and put aside until ready to use.
Heat up a large pan with the Avocado oil on medium high heat. Add the seasoned pork tenderloin bits and saute until cooked - about 6 minutes, transfer to a bowl and set aside.
If needed add another Tblsp. Avocado oil to the pan. Add in the vegetables and stir fry for 5-6 minutes.
Pour in the 1 cup of chicken bone broth, stir then lid on turn down to a low simmer. Simmer 15-20 minutes until the vegetables are tender.
Pour in the sauce mixing well - it will thicken quickly. Add in the cooked pork tenderloin and chopped cilantro, heat through about 3-4 minutes and serve hot over cooked rice. We used basmati rice cooked in chicken stock/bone broth 1 ratio rice, 2 ratio stock/broth.