Pork, Mushroom & Kale Stir-fry
Stir fries are such an easy and quick meal to prepare after you get home from a busy day at work. They are tasty and such an simple way to add in an extra serve of vegetables or two!
Hint: Leave your mushrooms in the sun for an hour before you cook them. Mushrooms naturally synthsise 100% of your daily Vitamin D requirements with just one serve. With almost 1/4 of Australian's lacking Vit D, this tip is worth sharing with friends.
Enjoy this quick, easy and healthy recipe!
Cooking: 12 minutes
- 2 garlic cloves, chopped
- 1 long red chilli, halved, seeds removed
- 1 long green chilli, halved, seeds removed
- 2cm piece ginger, peeled, chopped
- 1/4 cup unsalted roasted cashew nuts
- 3 tbs vegetable oil
- 400g button mushrooms, halved
- 300g pork mince
- 2 tbs oyster sauce
- 250g green beans, trimmed, cut into thirds
- 2 cups baby kale leaves
- Steamed Jasmine rice, to serve
Place garlic, chilli, ginger and cashews into a food processor with 1 tbs oil, process until finely chopped. Transfer to a bowl.
Heat a wok over high heat until hot. Add 1 tbs oil, then add mushrooms, stir-fry for 2 minutes or until golden. Remove to a bowl and set aside. Reheat wok until hot, add remaining oil. Add cashew mixture and stir-fry for 30 seconds. Add pork, stir-fry for 3 minutes until mince changes colour.
Return mushrooms to wok, add oyster sauce and beans, stir-fry for 2 minutes until beans are tender crisp. Stir through kale. Serve with jasmine rice.
For more delicous, free and healthy recipes, check out the Power of Mushrooms Website.