Coconut Pork Stir-Fry

Try this recipe with chicken or tofu.

Yield: 4 to 6 servings

Prep Time: 20 minutes

Marinate Time: 15 minutes

Cook Time: 20 minutes

Ingredients

Marinade

1 tablespoon soy sauce

1 teaspoon ground ginger

1/2 teaspoon chinese five spice

1/2 teaspoon crushed red pepper

Stir-Fry

375g pork tenderloin, cut lengthwise in half, then crosswise into 1/4 inch/6 mm thick slices

1 tablespoon Mazola Veg Plus! canola and vegetable oil blend

250g sliced mushrooms

1 red bell pepper, cut into thin slices

1 small onion, cut into thin wedges

1 can (390 mL) coconut milk

1 teaspoon garlic salt

4 cups packed spinach leaves (approximately 150g)

Optional, cooked rice

Instructions

Combine marinade ingredients in bowl; add pork, tossing to coat. Cover and marinate in refrigerator 15 minutes.

Heat oil in large skillet or wok over medium-high heat until hot. Stir-fry pork, 1/2 at a time, 1 to 2 minutes or until outside surface is browned. Remove from pan with slotted spoon.

Stir-fry mushrooms, bell pepper and onion in same pan for 3 to 5 minutes or until onion is crisp-tender. Add pork, coconut milk and garlic salt. Stir in spinach; cook 3 to 5 minutes or until spinach is wilted, stirring occasionally. Serve over rice if desired.