Stir fry's are such a great way to use up any leftovers - use this recipe exactly or change up the vegetable or protein ingredients to whatever you have hanging around and avoid food waste.
1 lb pork tenderloin, cut into 1/4 inch slices width wise
1 bunch broccoli, cut into bite size pieces
salt & pepper
2 tsp sesame oil, used separately
1/2 cup cashews
4 tbsp + 1 tbsp grapeseed oil
2 tbsp Ancient Chinese Secret
2 large garlics
2 cup low sodium broth, used separately
1 onion, cut into large chunks
4 oz shiitake mushroom, halved or quartered
2 tbsp soy sauce
3 tbsp rice vinegar
4 tbsp oyster sauce
2 tbsp Sriracha
Rice for serving
Toss the pork slices with salt, pepper and 1 tsp sesame oil.
Heat a large pan over medium high heat and add the 1 tbsp of oil. Toss in the pork and cook just until you don’t see pink. Remove with a slotted spoon to a paper towel lined plate. Set aside.
Wipe the pan out and put back on the burner to a medium heat. Pour in the remaining 4 tbsp of oil until hot, add the cashews. cook, stirring until lightly browned and fragrant. Remove with a slotted spoon to a paper towel lined bowl. Set aside.
Save that yummy, cashew flavoured oil and stir in the 2 tbsp of Ancient Chinese Secret. Cook until fragrant, about 30 seconds.
Add 1 cup of broth and the shitake mushrooms, bring to simmer and reduce heat to a low. Allow to simmer on low for 10 minutes.
Crank the heat backup to a medium and add the garlic, onions, soy sauce, oyster sauce, sriracha and rice vinegar. Allow those flavours to mingle for about 5 minutes and then add the remaining broth and the broccoli. Cook until the broccoli is cooked to your preferred tenderness, then add the pork to the pan until heated through.
Take off the heat and finish off with those cashews. Serve over rice.