Made with authentic pork, vegetables, beef broth, herbs, and black pepper, this nature-hungry recipe is great for lunch or dinner and delivers an eco-friendly aroma that it relishes and offers to the meat.
- 1 ½ pound boneless pork loin, cut into thin 1-inch strips
- 2 tablespoons vegetable oil
- 1 ¾ cup beef broth
- 1 teaspoon marjoram leaves, crushed
- 1 clove garlic, minced
- ¼ teaspoon ground black pepper
- 1 cup sliced mushrooms, enoki, white button, or shiitake only or (1 can sliced mushrooms)
- 1 cup sliced yellow summer squash
- 1 tablespoon cornstarch
- 2 tablespoons water, lukewarm only
- 1 cup halved cherry tomatoes
- ¼ cup sliced green onions
- 1 teaspoon salt
- 3 cups hot cooked rice, white only
- chili leaves, optional
- Sauté pork in oil in a large skillet. Pour off fat, if necessary.
- Add broth, marjoram, garlic, and pepper to the skillet.
- Bring to a boil. Cover and simmer 10 minutes, or until meat is tender.
- Add mushrooms, squash, and cornstarch, blended with water. Cook, stirring, until sauce is clear and thickened.
- Add tomatoes and onions. Cover and simmer until heated through.
- Add salt to taste. Serve over fluffy rice. Garnish with the chili leaves, if desired.
Community content is available under CC-BY-SA unless otherwise noted.