Pork Shiitake Stir Fry with “Quick Kimchi”
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Pork Shiitake Stir Fry with “Quick Kimchi”
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This makes 4 total servings. Each serving comes out to 322 Calories, 18.02g Fats, 7.92g Net Carbs, and 27.82g Protein.
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Ingredients
"Quick Kimchi"
- 3 cups sliced purple cabbage
- 3 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 ½ tablespoons Red Boat fish sauce
- 2 teaspoons red pepper flakes
- ⅓ medium Daikon radish
- 1 large scallion
- 1 medium Red Chili
- 1 tablespoon red curry paste
- 1 ½ tablespoons soy sauce or coconut aminos
Stir Fry Ingredients
- 1 pound pork tenderloin
- 3 tablespoons coconut oil
- 3 ½ ounces Shiitake mushrooms
- 1 large scallion
- 2 tablespoons white wine
- 1 tablespoon NOW Erythritol
- 1 tablespoon sesame oil
- salt and pepper to taste
Instructions
- Slice cabbage and chili into thin strips. Slice daikon radish into matchsticks.
- Combine all "quick kimchi" ingredients in a bowl and mix well. Set aside while you cook the pork.
- Slice pork loin into thin (about 1/4" thick) medallions. Add 1 tbsp. coconut oil to pan to and cook half of the pork on both sides until brown spots appear.
- Remove pork and set aside, then do the second batch with 1 tbsp. more coconut oil.
- Add the last the wine, 1 tbsp. coconut oil with the sesame oil and sauté chopped scallion and shiitake mushrooms for about 4-5 minutes.
- Add "kimchi" to the pan and let it boil the juices out for 4-5 more minutes. Add pork back in (with oil) and stir well, allowing to cook for a few minutes more.
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