Mongolian Pork

Mongolian Pork with stir-fried vegetables served over rice. This dish is delicious and easy to make and we even offer a meat-free substitute. You can use seitan chick’n, tofu, or a plant-based “pork chop”

Ingredients

Serves: 4 Time: 45-60 minutes

Mongolian Pork

• 1 lb. pork tenderloin, thinly sliced or seitan chick’n
• 1/2 cup corn starch
• Vegetable oil
• 1/2 cup soy sauce
• 1/4 cup water
• 1/2 cup brown sugar
• Pinch of salt and black pepper
• 5 garlic cloves, peeled and minced
• 1 tsp ground ginger
• 1/2 medium onion, thinly sliced
• 1 small bell pepper, thinly sliced
• 1 large carrot, thinly cut in half moons
• Cooked rice, for serving

Directions

1. In a medium skillet, sauté the onion, pepper, and carrot in oil until tender, about 5-7 minutes. Set aside.
2. Add the cornstarch to a medium-large bowl.
3. Combine the soy sauce, water, and brown sugar in a small bowl, whisk together and set aside.
4. Toss the sliced pork or seitan in a bowl with cornstarch, evenly coating everything.
5. Set a skillet to medium-high. Once hot, add oil to coat the pan. Cook for 4-5 minutes on both sides.
6. Remove the protein from the pan, wipe clean with a paper towel, reduce heat to medium, add another splash of oil.
7. Add the garlic and ginger, cook for 2 minutes, then add the mixture of soy sauce, water, and brown sugar. Bring it to a boil, reduce the heat to low, and add the cooked protein. Add the green onions and sesame seeds. Turn off the heat.
8. Serve the rice with the vegetables on top and finish with the cooked protein and some of the brown sauce. Enjoy!

Nutrition Information

Nutrition Disclaimer

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