G-Free Chinese Pork Stir Fry with Vegetables

Gluten-Free Chinese Pork Stir Fry with Vegetables

A classic Chinese stir-fry is one of my "go to" weeknight recipes after a busy day.  A quicker cooking time allows more time for catching up with my family.  This recipe is really flexible, too.  Use whatever vegetables you like or have in your refrigerator, and try it with chicken, beef, or shrimp.  That's what I love about a stir-fry - each one is a little different!

Ingredients
4 thin boneless pork cutlets, sliced into strips
1 medium onion, roughly chopped
2 zucchinis (cut into 1/2" thick strips)
1 8 oz can of sliced water chestnuts
1 8 oz can of straw mushrooms
1 8 oz  can of bamboo shoots
Gluten-free soy sauce (I used San-J's Organic Tamari Gluten-Free Soy Sauce with Reduced Sodium)
2 teaspoons of Chinese Five Spice (Can be purchased as a spice blend or you can make your own using 5 spices: star anise, cloves, cinnamon, fennel, and black pepper).
2 tablespoons of peanut oil* (can substitute other high temperature oils like corn, refined olive, or coconut).
Basmati Rice

*Wondering if peanut oil will affect a peanut allergy?  The experts say it's safe! 

Instructions

• Cook basmati rice according to package instructions and set aside.
• In a large wok, heat oil on high heat.
• Add onion and fry, stirring frequently, for about 2 minutes
• Add pork, stirring frequently, for about 2 minutes or until part-way cooked.  
• Season with Chinese-Five spice.
• Add remaining vegetables, mixing all ingredients and stir-fry for about 2 minutes.
• Add soy sauce, stir fry for 1-2 more minutes and serve immediately over basmati rice.