Wild Pork Tenderloin Stir Fry

    1/2 lb pork tenderloin, sliced in thin strips
    3 tbsp canola oil
    1 cup sliced celery
    1 cup sliced green onions
    1 cup sliced fresh mushrooms
    1/2 cup thinly sliced carrots
    1 can (8 oz) sliced water chestnuts, drained
    1/2 lb snow peas
    1 tbsp grated fresh ginger root
    1 tbsp each: cornstarch and dry sherry
    3 tbsp soy sauce
    1/2 tsp salt
    2 cups cooked wild rice
    1/2 cup cashews or sunflower seeds, garnish

In heavy skillet; stir-fry pork in oil over high heat 2 minutes until meat is no longer pink. Add celery, onion, mushrooms, carrots, water chestnuts, pea pods and ginger. Stir-fry 5 minutes until vegetables are tender-crisp. In small bowl, mix cornstarch, sherry, soy sauce and salt; pour over stir-fry. Cook 1 minute, until thickened. Add wild rice; toss well. Garnish with cashews or sunflower seeds.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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