Gluten Free Recipe of the Week – Stir fried Pork (or tofu) with mushrooms
Here is a nice and easy mid week dinner that doesnt take long to whip up. Be sure to include different varieties of the mushrooms for their different textures and tastes. You will also be doing your immune system a favour, as mushrooms (particularly shiitake) contain unique compounds beneficial for boosting immunity. Feel free to add any of your favourite vegetables to the stir fry to give it your own touch.
350g pork, cut into thin strips OR 1 block firm tofu cut into cubes
1 1/2 tbs coconut oil
1 large onion, sliced
2cm ginger, thinly sliced
2 garlic cloves, thinly sliced
100g enoki mushrooms, trimmed
400g mixed mushrooms (such as oyster, shiitake, Swiss brown), sliced
2 bunches of bok choy, finely sliced
1 cup coriander leaves
2 tbsp lemon or lime juice
3 tbsp chia seeds
2 tsp sesame seeds
1 cup brown rice
Place 1 cup of rice and 2 cups water in a small pot, cover and simmer for 25-30 minutes or until just cooked. Set aside with the lid on.
Heat a wok or large frypan over high heat. Add 2 tbsp oil, pork/tofu and stir-fry for 2 minutes until browned. Remove and set aside.
Add the remaining tbsp of oil to the pan and stir-fry the onion, garlic and ginger for 1 minute. Add the mushrooms and a splash of water and stir-fry for 2 minutes until golden and starting to soften. Stir in the cooked pork/tofu, bok choy, tamari sauce and lemon juice and cook for a further 1 minute until the bok choy is tender but still has some crunch.
Garnish with chia seeds, coriander leaves and sesame seeds and serve on a bed of rice.