Pork, Mushrooms & French Green Beans
What does a good food loving cook do with Pork Loin, Mushrooms & French Green Beans??? Maybe turn them it into a lovely Braised Rosemary Pork Loin with Mashed Potatoes, Mushroom Gravy, and French Green Beans lightly sauteed in butter till just tender… Sounds wonderful right?
A wonderful braised Pork dinner is not the first thing that this food-loving cook thinks of when she has tender Pork Loin, delicate French Green Beans & fresh Mushrooms at her disposal. My first thought was a stir fry… A Saucy Savory Asian Stir Fry or even better yet a one pot Stir Simmer… Everything cooked in one pot…
I just love American Chinese food,,, We usually get Mushroom or Orange Chicken, but I also like stir fry with Green Beans.
This is my attempt to use what I have available, to recreate something at home that we usually get as take out. We liked it… I hope you do too.
This is about 8 – 10 ounces of Pork Loin cut into small pieces, smaller is better for faster cooking. Slicing is nice too, especially if the meat has been slightly frozen first, freezing the meat before cutting gives stability to the meat making slicing much easier.
For the marinade, I use mostly Braggs Aminos or Soy Sauce, Rice Wine Vinegar & grated Horseradish, using just enough of each ingredient to wet the Pork. I often add Garlic and Ginger to Asian flavored marinades but did not think of it, this time, instead, they are added later.
I buy grated Horseradish from the grocery store, it comes in a glass jar and is kept in the refrigerator, it lasts a long time, is good in so many dishes like Cocktail Sauce, Barbecue Sauce, and Coleslaw, it lowers the stinky fish smell in fish dishes, I use it in almost anything…
For this dish, I grate about two tablespoons of frozen Ginger…
Why frozen Ginger? Because fresh Ginger used to go bad before I could use it, so I started freezing it. I keep it in a baggie in the freezer, and when I need some I take it out and either grate it or slice off a few pieces,,, This time, I also ran it under cold water to remove freezer ice, I know it sounds gross, but it did not change the flavor, It works great and stays fresh…
Saute Onions, Garlic & Ginger
After chopping the Onion, the Garlic and grating the Ginger, they are put in a pan with about 1 tablespoonful of Coconut Oil or other good fat, then the heat is turned on and sauteed for 3 – 5 minutes.
Then Add Pork
Make a hole in the center of the Onions and add the Pork including the marinade to the bare spot in the pan, stir and turn Pork till it is cooked through and through…
Add Green Beans
When the Pork is cooked through, add the Green Beans and mix them in with the Onions and Pork. Let them all cook together till the Green Beans start to get tender.
The sauce is exactly the same as the marinade with the addition of Honey & ground Sesame Seeds.
For another dimension or depth of flavor, you could add Oyster sauce or Black Bean paste, I would stay with more savory than sweet with this…
Before the Green beans are fully tender add the cut Mushrooms to the pot, stir them in and let everything in the pot simmer.
When your Vegetables are near the end of cooking, and the Green Beans are tender-crisp, stir the sauce well and add it to the pot. Stir the sauce in, and keep cooking till the sauce has thickened some…
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Pork, Mushrooms & French Green Beans
- 1/2 – 1 pound Pork Loin – cut into small pieces or sliced.
- 1 tbsp. Coconut Oil or other fat for cooking.
- 2 medium or 1 large Onion – cut into large pieces
- 3 or more Garlic Cloves – chopped (I use more)
- 2 tbsp. Ginger grated
- 1 pound French Green Beans – washed and cut into 2-inch pieces
- 12oz – 1 pound Fresh Mushrooms – washed & cut in pieces
- 2 tsp. grated Horseradish – one for marinade one for sauce
- 2-4 tbsp. Braggs Aminos or Soy Sauce – half for marinade and half for sauce
- 2 tbsp. Rice Wine Vinegar – half for marinade half for sauce
- 1/2 – 1 tbsp. real Honey, or Molasses
- 2 heaping tbsp. ground Sesame Seeds – to thicken the sauce
- Start cooking a pot of Brown Rice.
- Cut up Pork, add to a bowl, then add Braggs Aminos, Rice Wine Vinegar & grated Horseradish, let marinate for 10 minutes…
- Get a large pot, add Coconut Oil.
- Cut up Onion, Garlic, and grate Ginger, add to pot with Coconut Oil and start cooking, let cook for about 3-5 minutes
- Make a hole in the middle of the cut Onion in the pot and add Pork to the bare spot along with its marinade, stir while cooking keeping the Onion and Pork somewhat separate, turn up the heat to high, string constantly to keep from burning when the Pork appears white and thoroughly cooked turn the heat down.
- Wash and cut the Green Beans, add to the pot, stir them in, and continue cooking.
- In a dish, mix the sauce, add Braggs Aminos or Soy Sauce, Rice Wine Vinegar, grated Horseradish, Honey or Molasses, ground Sesame Seeds, if dry add a little water.
- Wash and cut the Mushrooms, then add them to the pot, stir and keep cooking.
- Stir the sauce and add it to the pot, let it thicken.
TIP: Prepare all parts in advance before you start cooking, wash, cut, grate, make the sauce, marinate Pork.
Enjoy Pork, Mushrooms & French Green Beans hot with a steaming bowl of Brown Rice…
Let Me Know What You Think
I would love to hear what you think about Pork, Mushrooms & French Green Beans, please leave me a comment below… Thank you for visiting… 🙂