Sizzling ginger pork

I love this dish, in fact it is whats for dinner tonight!

1 teaspoon sesame oil

8 ounces lean pork tenderloin, diced

1/2 cup low sodium chicken broth

1/2 medium red onion, thinly sliced

2 tablespoons finely chopped shallots

2 tablespoons finely chopped fresh ginger

2 tablespoons low sodium soy sauce

1/4 cup House of Tsang stir fry sauce or

2 tablespoons dark molasses

1 tablespoon Szechuan seasoning (see note)

1 cup cooked rice, I prefer brown rice

2 cups steamed broccoli

1 teaspoon toasted sesame seeds

2 tablespoons chopped cilantro

In a nonstick skillet, heat the oil over medium-high heat. Add the pork and cook quickly until lightly browned but not fully cooked. Remove the meat from the pan and set aside.

Add half the broth to the skillet and then the onion, shallots and ginger. Simmer for a few minutes, until softened. Add the remaining broth, the soy sauce and the Szechuan seasoning. Bring the mixture to a simmer and return the meat to the skillet. Simmer for a couple of minutes longer, until the meat is just cooked through. Serve over hot rice with the broccoli. Garnish with sesame seeds and cilantro.

Note: Szechuan seasoning usually contains a combination of chile peppers, garlic, ginger and Chinese spices, thats why I like the stir fry sauce. But you can make your own blend with 1/2 teaspoon garlic powder, 1/2 teaspoon red chile flakes, 1 teaspoon ground dry mustard and 1 teaspoon ground coriander. If you like it spicier, like I do, add more fresh ginger or some dried chilies. If you like it milder, cut down on the chile flakes and ginger. Adjust as your palate dictates! ENJOY!!!

Makes 2 servings

Per serving: 360 calories, 34 g protein, 40 g carbohydrates (11 g sugars with molasses), 8 g fat (2 g saturated), 75 mg cholesterol, 7 g fiber ( with brown rice), 610 mg sodium

I usually make extra rice and make a fried rice the next day. Why not get as much use out of the time we spend in the kitchen as we can. I will post my Spicy Fried Rice recipe soon.

Hungarian Mushroom Soup

I love this soup. I made it again last night and felt compelled to post it! It is really good with some crust rustic bread. Let me know what you think.

2 Tablespoons butter                                                            1 cup milk

2 cups chopped onions                                                         3 Tablespoons a p flour

11/2 pounds sliced mushrooms                                           salt to taste

2 teaspoons dried dill weed                                                  ground black pepper to taste

1 teaspoon tamari soy sauce                                               2 teaspoons lemon juice

2 cups stock or broth                                                             1/4 cup chopped fresh parsley

1 Tablespoon Hungarian paprika                                        1/2 cup sour cream

Melt the butter in a large pot over medium heat. Saute the onions in butter 5 minutes or till tender. Add the mushrooms and saute for 5 minutes more. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low , cover and simmer for 15 minutes.

In a separate small bowl, I use a small empty jar, whisk the milk and flour together, or shake to mix in a jar. Pour this into the soup and stir well to blend, Cover and simmer for 15 minutes more, stirring occasionally.

Finally, stir in the lemon juice, parsley and sour cream. Salt and pepper to taste. Mix together and allow to heat through over low heat, about 3 to 5 minutes. DO NOT BOIL. Serve immediately.

Serves 4 ( if you eat like I do)