What's For Dinner Tonight? Pork and Brussels Sprouts Stirfry

I love this stir fry and have been doing it for years. It's one of my husband's favorites. It's originally a Rachel Ray recipe that I have tweaked a fair bit. I use tamari, gluten free soy sauce, or coconut aminos instead of the soy sauce. I have also used gf chicken broth and salt instead previously and it worked well. I added two carrots (cut into slices) and 1/2 of a red pepper (finely chopped) to the brussels sprouts for added color.

• 3 tablespoons oil

• 1/2 pound boneless pork loin chops, cut into 1/4-inch thick strips

• 1 pound brussels sprouts, halved

• 2 scallions, whites and greens sliced separately

• 2 cloves garlic, chopped

• 1/3 cup soy sauce

• 2 tablespoons brown sugar

directions

1. Heat 1 tbsp. oil in large nonstick skillet over medium-high heat; add pork and cook until golden; transfer to plate. Add remaining 2 tbsp. oil and sprouts to pan; cook, stirring occasionally, until brown and tender, 5 to 8 minutes. Add scallion whites and garlic; cook 1 minute. Add soy sauce, brown sugar and 1/4 cup water; cook until sauce is slightly thickened. Return pork to pan and toss to coat. Top with scallion greens.