Pork and broccoli slaw stir fry

• Gluten free

• Meat

  • 1 cut into 2 inch strips 1 lb. thin pork cutlets, thin

• Produce

  • 2 cloves Garlic
  • 1 Green bell pepper, small
  • 1 8 oz. package Mushrooms
  • 1/2 Onion, medium

• Condiments

  • 1/2 tbsp Chili sauce, hot
  • 1/4 cup Soy sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Deli

  • 1 12 oz. bag Broccoli slaw

Found on familyfoodonthetable.com

Description

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 lb. thin pork cutlets, cut into 1/2 inch strips
• 1/2 medium onion, chopped
• 1 small green bell pepper, sliced into thin strips
• 1 8 oz. package mushrooms, sliced (white button or cremini work well)
• 1 12 oz. bag of broccoli slaw
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 cup soy sauce (or tamari, if gluten-free)
• 1/2 - 1 tablespoon hot chili sauce (optional; adjust for heat)
• For serving: Perfectly cooked brown rice

Directions

• Heat olive oil in a large pan over medium-high heat.
• Add onion and peppers. Saute for 4-5 minutes, stirring occasionally,
• Add the mushrooms and broccoli slaw and saute for 4-5 minutes, stirring occasionally, until the broccoli slaw is wilted and tender.
• Remove the veggies to a bowl and add the pork strips to the pan. Sprinkle with salt and pepper. Saute the pork for 2-3 minutes, flipping to cook both sides.
• Add the garlic to the pan and saute for 30 more seconds.
• Return the veggies to the pan and stir to get all of the ingredients mixed together.
• Reduce heat to medium low, then add soy sauce and chili sauce, if using. Stir to combine everything with the sauce and let simmer for 1-2 minutes.
• Serve hot over rice, if desired.