Sometimes you just want an easy stir fry for a quick mid week dinner. With this recipe, you can play around with your choice of veggies. King oyster mushrooms are a favorite here, mixed with some broccoli and pork makes one tasty stir fry! The white wine sauce is made using our Mary Had a Lot of Lamb Spice Blend, its herb-i-ness pairs beautifully with a dry white wine.
Sauce Ingredients: 2 Cups Chicken Broth 1.5 Cups Dry White Wine 2 TBSP Big Cove Foods Mary Had a Lot of Lamb 2 Garlic Cloves, grated or minced 1 TBSP Dijon Mustard few dashed worchestershire TBSP Corn Starch
Stir Fry Ingredients: 2 Quick Fry Boneless Pork Chops, sliced Head of broccoli, cut into bite size peices 3 King Oyster Mushrooms, sliced lenth wise Olive Oil Black Rice, or any rice of your choice
Start your rice first. Cook according to package directions.
To make your sauce, bring the chicken stock, white wine, Mary Had a Lot of Lamb and minced garlic to a boil. Reduce heat and simmer about 10-15 minutes or until reduced by almost half. Add your few dashed of worchestershire sauce and the dijon mustard, stir to combine. In a small ramekin, add about 1.5 tbsp of water to your cornstarch and stir. Add that to your sauce and simmer, stirring, for few more minutes. Keep on low heat until ready to use.
Heat a large frying pan, or a wok, over medium high heat. Add a splash of oil to your pan and add your pork, tossing constantly for 1-2 minutes. Move to a plate and set aside. In a now empty pan, bring to medium heat and add another tbsp of oil and add your broccoli and mushroom and a splash of your white wine sauce, tossing frequently for about 5-7 minutes. Add the pork to your pan and the rest of your sauce, tossing for about a minute, or until your ingredients have married nicely and your pork is once again heated through.
Serve over rice and put some chili sauce on the table for those who like it spicy!