Finding bulgur in an orient-inspired dish is unusual, but the bulgur adds a nutty flavor as well as a serious fiber boost.
- 1 c. dried shitake mushrooms
- 2 c. chicken broth, boiling
- 2 T. soy sauce
- Cooking spray
- 1 c. snow peas
- 1/2 c. matchstick carrots
- 1 red pepper, sliced
- 1 c. bulgur
- 1 c. cubed pork tenderloin
- Chopped tomato and green onions for garnish
Rehydrate the mushrooms in the boiling broth and soy sauce. Cover and let stand for 15 minutes.
Meanwhile, in a skillet coated with cooking spray, saute the snow peas, carrots and pepper. Add the bulgur and saute an additional 5 minutes. Add the liquid from the mushrooms and bring to a boil; reduce the heat and simmer for 7 minutes.
Chop the rehydrated shitake mushrooms and add them and the pork tenderloin to the skillet. Cook an additional 5-7 minutes or until the mushrooms and meat are heated through.
- Yields: 4 servings
- Preparation Time: 35 minutes
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