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Pork, Mushroom and Tomato Stew

This pork, mushroom, and tomato stew works best with some simple rice and a fresh salad. The stew is just the right degree of spicy thank to the ginger and mustard, but the rice absorbs and balances its taste and texture.
This pork, mushroom, and tomato stew works best with some simple rice and a fresh salad. The stew is just the right degree of spicy thank to the ginger and mustard, but the rice absorbs and balances its taste and texture.

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Ingredients

10 ounces of pork tenderloin, medium cubes
3 tablespoons of vegetable oil
salt
pepper
1 inch - ginger root, peeled and cut into sticks
2 teaspoons of mustard
2 tablespoons of soy sauce
6 mushrooms, chopped
1 teaspoon turmeric
cup canned tomatoes
½ cup tomato sauce
1 yellow bell pepper, sliced
1 cup cooked rice
1 spring onion, slices

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet and add the pork tenderloin pieces.

2
Done

Cook until the meat turns opaque-white.

3
Done

Season with salt and pepper.

4
Done

Add the ginger, mustard, and soy sauce. Stir and cook further.

5
Done

Add the t urmeric, mushrooms, canned tomatoes, and tomato sauce. Stir.

6
Done

Add the yellow bell pepper.

7
Done

Divide the cooked rice in two bowls.

8
Done

Top the rice with pork and mushrooms.

9
Done

Sprinkle spring onion slices.

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Nutritional Chart

603 kcal
Calories
42 g
Carbs
45 g
Protein
29 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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