Pork and Greens Stir-Fry
Serves: 6 servings
  • ¾ cup sweet chile sauce
  • ½ cup cold water
  • 3 tablespoons soy sauce
  • 1½ tablespoons cornstarch
  • 2 teaspoons minced fresh ginger
  • 2 pounds pork tenderloin, cut into ½-inch cubes
  • 3 tablespoons canola oil
  • 3 cups sliced fresh mushrooms
  • 4 medium carrots, peeled and thinly sliced
  • 5 cups chopped stemmed mustard greens or kale
  • Hot cooked linguine
  • Garnish: crushed red pepper
  1. In a small bowl, stir together chile sauce, ½ cup cold water, soy sauce, cornstarch, and ginger.
  2. In a large bowl, toss together ½ cup chile sauce mixture and pork.
  3. In a large skillet, heat oil over medium-high heat. Add pork mixture; cook, stirring frequently, until lightly browned, about 2 minutes. Add mushrooms and carrots; cook, stirring occasionally, until mushrooms are lightly browned, about 1 minute. Add greens; cook, stirring occasionally, until just wilted. Add remaining chile sauce mixture; bring to a boil. Cook, stirring constantly, until sauce is thickened, about 3 minutes. Serve over pasta. Garnish with red pepper, if desired.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/pork-and-greens-stir-fry/