Nothing is better than a serious homemade stir fry. Each time you make it you chose whatever protein you love; shrimp, beef, chicken, pork or all combined, smile.
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $18.29 or $6.10 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
8 pork tenderloin medallions, pat dry ($3.00)
1 tsp. Angie’s dry seasoning (.15)
¼ c. Angie’s basting olive oil ($1.50)
1 tsp. Roasted Garlic and Herbs seasoning (.15)
½ lb. fresh asparagus, washed, pat dry & diced ($1.50)
1 red bell pepper, rinsed, pat dry and sliced ($1.35)
1 Shallot, peeled and sliced (.40)
1 Garlic head, chopped (.30)
½ c. chicken or beef broth (.60)
5 large dried Shiitake mushrooms, hydrated in 1 ½ c. broth ($1.00)
1 small can sweet corn, drained, rinsed, drained again (.99)
1 ½ tbsp. Soy sauce (.10)
1 tsp. of cornstarch to thicken the sauce (0)
1 pack of organic brown basmati rice ($2.45)
Season the pork tenderloin medallions with 1 tsp. my dry seasoning , 1 tbsp. my basting olive oil and 1 tsp. Roasted Garlic and Herbs seasoning. Refrigerate until time to use.
Prep all the veggies as I indicated above under ingredients.
Re-hydrate the mushrooms in the broth and keep the broth for the sauce.
Remove the mushrooms, cut them, set aside.
Meanwhile, add the soy sauce to the broth, then separately mix the cornstarch with 1 tsp. water together. Then gradually, the pour into the broth. Cook and stir constantly over med heat until it boils becoming bubbly. Cook for a couple of more minutes to complete the cornstarch cooking. Done.
Now you are ready to sauté all the veggies and the corn in basting oil. Remove from the wok when done.
Time to sauté the pork medallions until golden. Add any seasoned leftover oil from the medallions to the sauce and stir well to combine.
Bring all the veggies to the wok, add some of the sauce and stir.
Microwave the rice (1minute and 30 seconds.).
Start plating and drizzle some of the sauce over the rice, veggies and pork medallions.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.