SWEET HOISIN AND CHILI GARLIC SAUCE ADD TO COMPLEX FLAVORS ENJOY DAN:

STIR-FRY PORK WITH MUSHROOMS AND SNAP-PEAS by CHEF DAN:


Serves 4



INGREDIENTS:



1 pork tenderloin, sliced crosswise into 1/4-inch slices

3 tablespoons olive oil

4 garlic cloves, minced

1 thumb size fresh ginger, grated

1/3cup hoisin sauce

2tablespoons soy sauce

1 teaspoon chili garlic sauce

1/2- cup water

2 large portabella mushrooms, stems removes and sliced into 1/4-inch slices

8 oz snap peas, ends removed, sliced on the bias

3 cups half greens half spinach



DIRECTIONS:



1. Whisk hoisin sauce, water, soy sauce, and chili garlic sauce together in a bowl

2. Heat 1 tablespoons oil in skillet over medium-high heat until just smoking.

3. Add half the pork and cook about 2 minutes, transfer to a plate.

4. Repeat with additional oil and remaining pork.

5. Add mushrooms and remaining oil to empty skillet and cook about 3 minutes

6. Add snap peas and cook until very crisp, about 3 minutes.

7. Add garlic and ginger and cook until fragrant, about 30 seconds.

8. Add pork and any accumulated juices, greens-spinach mixture, hoisin mixture and toss until greens wilts and sauce thickens about 1 minute.

ENJOY DAN: (ROCK-ON)