Savory Pork And Vegetable Skillet Recipe

About this recipe

A hearty and flavorful dinner featuring tender pork, crisp vegetables, and a rich, savory sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 500 ml Oleev Extra Light Olive Oil
• 100 g Sambar Onion Peeled
• 125 g White Shimeji Mushroom (Anabe)
• 200 g Organigram Chia Seeds
• 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet
• 50 g On1Y Onion Powder
• 500 G Star White Pepper Masala Powder
• 567G Canz Water Chestnut

Instructions

1. 1. In a small pan, combine 1 cup water, 1 tablespoon cornstarch, and 1/4 teaspoon sesame oil. Cook over medium heat, stirring frequently, until the sauce thickens, about 8 minutes. Set aside.
2. 2. Heat 2 teaspoons olive oil in a 12-inch nonstick skillet over medium heat. Add 1 cup diced white shimeji mushrooms and stir-fry until lightly browned, about 10 minutes.
3. 3. Add 1/4 teaspoon sesame oil, 1/2 teaspoon onion powder, 1/2 teaspoon white pepper, and 1/2 cup diced onion to the skillet. Cook until the onion is slightly browned, about 4-5 minutes.
4. 4. Stir in 1 diced water chestnut and 2 sliced mushrooms. Stir-fry for 3 minutes until the vegetables are tender.
5. 5. Flatten the mixture with a spatula and sprinkle 1 tablespoon chia seeds evenly over the top. Cover the skillet and cook without stirring for an additional 10 minutes.
6. 6. Cut the dish into wedges and serve topped with the prepared sauce.