Coconut Pork Stir-Fry
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Try this recipe with chicken or tofu.

Category Entrees - Pork Serves 4 to 6 servings
Cooking Time 00:55 Kid Friendly Yes
Coconut Pork Stir-Fry
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Try this recipe with chicken or tofu.

Category Entrees - Pork
Serves 4 to 6 servings
Cooking Time 00:55
Kid Friendly Yes
 
 
 
Mazola®
 
 
Ingredients
 
Marinade
1 tablespoon soy sauce
1 teaspoon ground ginger
1/2 teaspoon Chinese five spice
1/2 teaspoon red crushed pepper
Stir-fry
12 ounces pork tenderloin, cut lengthwise in half, then crosswise into 1/4-inch thick slices
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
8 ounces sliced mushrooms
1 red bell pepper, cut into thin slices
1 small onion, cut into thin wedges
1 can (13-1/2 ounces) coconut milk
1 teaspoon garlic salt
4 cups packed spinach leaves (approximately 5 ounces)
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.
 
 
 
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