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Prep Time
15 mins
Total Time
25 mins
Serves
4

Ingredients

2 tbsp
vegetable oil
30 mL
1 cup
coarsely chopped oyster mushrooms
250 mL
1
small onion, diced
1
clove garlic, finely chopped
6.5 oz
pork tenderloin, cut in medallions and thinly sliced
180 g
2 cups
broccoli florets
500 mL
1/2 cup
sliced water chestnuts, drained
125 mL
1/4 cup
chicken broth
60 mL
1/2 tsp
toasted sesame oil
2 mL
2 tbsp
sesame seeds, for garnish
30 mL

Directions

Step 1

Heat oil in a very large high-sided skillet or wok over high heat. Add the mushrooms; cook, stirring, for about 1 min.

Step 2

Add the onion and garlic. Cook, stirring constantly, until slightly softened, about 5 min. Add the pork and broccoli; cook, stirring constantly, until the pork begins to brown, about 5 min.

Step 3

Add the water chestnuts, broth and sesame oil; cook for 2 min. Garnish with sesame seeds. Serve on its own or with rice, rice noodles or quinoa.

Tip

To make ahead, slice the pork tenderloin into medallions and then into thin strips; place in freezer bag and freeze for up to a month.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe): 165g
Calories:
190
Fat:
11 g
Saturated Fat:
1 g
Carbs:
10 g
Fibre:
3 g
Sugar:
3 g
Cholesterol:
25 mg
Protein:
12 g
Sodium:
95 mg
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