Pork-Chop Strip Stir-Fry

Been in a little stir-fry kick but you know what? If I'm getting all the veggies and all the protein then why not Lean into it!

Ingredients:

4 Garlic Cloves, minced

1/2 inch Ginger, minced

1 lb Pork Chops, Cut into 1 inch strips

1 Yellow Pepper, sliced

1 Bok Choy, whites sliced, greens chopped

8oz Chestnut Mushrooms, could also use Shitaki Mushrooms

1 bunch Scallions, cut into 2 inch strips

1 can Bean Sprouts

Sauce:

1 can Coconut Milk

2 tbsp Rice Vinegar

2 tbsp Less Sodium Tamari Soy Sauce

1 Tbsp Sesame Oil

Garnish: Fresh chopped cilantro or Sesame seeds

My focus started not working

How to:

1. Slice the pork chops and marinate for 2-4 hours in either a spice blend or a marinade product. I used Rib-Rack Pork Marinade and it was okay. A good make at home options is this or this.

2. In a wok or large saute pan, head 1-2 tbsp oil over med-high heat, add pork and sear and stir until fully cooked (about 6 minutes). Remove Pork and set aside.

3. Add another 1-2 tbsp oil and heat. Add garlic and ginger and saute until fragrant (about 2 minutes). Add yellow pepper and bok choy whites. Cook for 4 minutes until tender.

4. Add scallions, choy greens and mushrooms. Cook until greens are wilted. Add bean sprouts.

5. Now lets get the sauce going. Add vinegar, soy sauce, sesame oil and coconut milk. Stir scraping down the sides of the walls of the pan to infuse all the flavors.

6. Add back in the pork with any drippings. Taste and adjust with salt & pepper. Optional to add some Sriracha.

Served over basmati rice and garnished with fresh chopped cilantro.

Leftovers were awesome.