Lunch: Pork Shiitake Stir Fry with “Quick Kimchi”

Cook Time: 30 mins

This recipe includes superfoods such as:

Kimchi

Ingredients

“QUICK KIMCHI”
3 cups Purple Cabbage
3 tbsp. Rice Vinegar
1 tbsp. Minced Garlic
2 tsp. Minced Ginger
1 1/2 tbsp. Red Boat Fish Sauce
2 tsp. Red Pepper Flakes
1/3 medium Daikon Radish
1 large Scallion
1 medium Red Chili
1 tbsp. Red Curry Paste
1 1/2 tbsp. Soy Sauce (or Coconut Aminos)

STIR FRY INGREDIENTS
1 lb. Pork Tenderloin
3 tbsp. Coconut Oil
3 1/2 oz. Shiitake Mushrooms
1 large Scallion
2 tbsp. White Wine
1 tbsp. NOW Erythritol
1 tbsp. Sesame Oil
Salt and Pepper to taste

Instructions

1. Slice cabbage into thin strips. You want about 3 cups, loosely packed, worth. Slice chili pepper into thin strips, de-seeding as needed if you don’t want the extra heat. Slice the daikon radish into matchsticks.
2. Combine vegetables with 3 tbsp. Rice Vinegar, 1 tbsp. Minced Garlic, 2 tsp. Minced Ginger, 1 1/2 tbsp. Red Boat Fish Sauce, 2 tsp. Red Pepper Flakes, 1 large Scallion (sliced thin), 1 tbsp. Red Curry Paste, and 1 1/2 tbsp. Soy Sauce (or Coconut Aminos).
3. Mix all of the ingredients together well and let this sit aside while you cook the pork.
4. Slice pork tenderloin into 1/4″ thick medallions. You know you want an awesome, cheap pink knife
5. Using 1 tbsp. Coconut Oil, fry the half of the pork medallions until brown spots appear.
6. Turn over the pork and cook on the other side.
7. Remove pork from pan and let sit in a bowl with the oil and juices. Do the same thing with the second batch of pork.
8. Once finished, remove all pork from the pan and add 2 tbsp. white wine, 1 tbsp. coconut oil and 1 tbsp. sesame oil to the pan. Sauté sliced scallion and 3.5 oz. shiitake mushrooms until soft (about 3-4 minutes).
9. Add “kimchi” mixture and NOW erythritol to the pan and stir it in well.
10. Let all of the juices boil and bubble out of the “kimchi”, allowing for the mushrooms to soak it in.
11. Add pork back into the pan with all of the juices and oils. Stir well and let cook for an additional few minutes.
12. Serve and garnish with extra sliced scallion and black sesame seeds!

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