The bad news is you will not be seeing any recipes that have gluten, wheat, corn, oats grains or soy for a while as I have been asked to refrain from these to stop the itching skin. The good news is this does not involve gin or wine. Unfortunately after hearing this news all I had for dinner was leftover pasta and that is what we had. I tried to eat mostly the veggies. So Saturday we start anew. I wanted to make this pork stir-fry dish for a long time. I made rice for Jim, but I ate mine plain. This makes four servings. Surprise, we had none left.
Ingredients
- 1 # pork tenderloin
- 1 T plus 2 t oil, divided (I used canola)
- Dash of sesame oil
- 8 C Kirkland Signature Stir-fry Vegetable blend (This is a very large bag. You can probably find smaller in the grocery store, but these are very nice frozen veggies.)
- 3/4 C teriyaki sauce (I had to make my own as most teriyaki sauce uses regular soy sauce with has Gluten in it. Japanese soy sauce (Tamari) is Gluten Free.)
- 1/2 C soy sauce
- 1/4 C water
- 2 T sweet rice wine (Mirin)
- 1 T + 2 t brown sugar
- 1/4 C white sugar
- 1 1/2 t minced garlic
- 1 1/2 t minced ginger
- 1/2 T cornstarch in 1 T water
Instructions
- With a sharp knife, trim the silverskin off the tenderloin. Cut in half lengthwise and then cut each half in crescents 1/4†thick. Sprinkle with a few drops of sesame oil.
- Place a wok over high heat. Add 1 T of oil. Stir fry the pork for about 4 minutes. Remove to a plate and keep warm.
- Add 1 t oil to the wok and stir in the frozen veggies. Stir-fry the veggies for about 8 minutes.
- Return the pork to the veggies and pour in the teriyaki sauce. Stir until all is heated through.
- Combine all ingredients (except cornstarch in water) in a saucepan on medium heat until the sugar is dissolved.
- Add the cornstarch mixture and heat sauce on medium heat until it simmers and thickens.