Simple Spring Edamame Stir Fry with Miso-Ginger Pork

Ingredients (Pork):

  • 1 pork tenderloin (1 lb)
  • 2 Tbsp white miso (ensure GF)
  • 2 Tbsp gluten-free tamari
  • 1 tsp honey or maple syrup
  • 1 Tbsp rice vinegar
  • 1 Tbsp grated ginger
  • 1 Tbsp vegetable oil

Ingredients (Veggie Stir Fry):

  • 1 Tbsp vegetable oil
  • 1 cup asparagus, sliced
  • 1 red bell pepper, sliced
  • 1 1/2 cups shelled edamame (thawed, if frozen)
  • 1 cup snow peas or sugar snap peas
  • 1 Tbsp gluten-free tamari
  • 1 tsp grated ginger or 1/2 tsp ginger powder
  • 1 tsp garlic powder
  • 4 cups cauliflower rice, brown rice or other grain; cooked
  • lime wedges

Directions (Pork):

  1. Mix miso, tamari, honey, rice vinegar and ginger in a bowl
  2. Place pork in a resealable plastic bag and add miso mixture onto pork tenderloin, reseal bag and let it sit for 10 minutes
  3. Heat oil in a skillet over medium-high heat
  4. Sear pork on all sides (about 6 minutes)
  5. Lower the heat to medium, cover and cook another 8 to 10 minutes, turning occasionally, until the internal temp reaches 145F
  6. Let rest 5 minutes and slice

Directions (Stir Fry):

  1. Heat oil in a large skillet
  2. Add asparagus and bell pepper; cook 3 minutes
  3. Add edamame, snow peas, tamari, ginger and garlic powder
  4. Cook 3 to 4 minutes until crisp-tender

 

  1. Spoon vegetables over cauliflower rice
  2. Top with sliced pork
  3. Squeeze lime on top

Nutritional information per serving: 

Calories 380; Total Fat 18 g (Sat. Fat 3 g); Carbohydrates 22 g; Protein 35 g

Recipe by US Soy and SNI Global