Pork and Veggie Stir Fry
1 pound (16 ounces) pork roast or pork tenderloin
1 tablespoon peanut oil (do not use olive oil as it cannot withstand the high
heat of sitr-frying)
2 cloves garlic, smashed and chopped
1 cup carrots, shredded
1 cup cremini mushrooms, sliced
1/4 whole Chinese cabbage, shredded (about 2 cups)
2 tablespoons soy sauce, low-sodium
1 teaspoon whole-grain mustard
1 teaspoon sesame oil
2 tablespoons natural peanut butter, smooth
1/2 cup hot water
Trim fat from the pork and cut into 1/2 inch cubes.
Heat a skillet over moderately high heat, then add the oil. Once the oil is
hot, add the trimmed and cubed pork. Stir fry until the pork is no longer
pink.
Remove the pork from the skillet and cover to keep warm.
Rinse out the skillet, and spray it with nonstick cooking spray. Heat the
skillet to moderate heat and add the carrots, garlic, cabbage, and
mushrooms. Cook over moderate heat for 3-4 minutes. While the
vegetables are cooking, combine the soy sauce, mustard, sesame oil, and
peanut butter in a small bowl. Pour in the hot water and whisk with a fork to
create a smooth sauce. Pour mixture over the vegetables and add the
cooked pork back to the pan. Stir fry for 2 additional minutes. Serve with
whole-grain noodles or rice.