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Ginger Garlic Pork Tenderloin Stew with Shiitake Mushrooms and Snap Peas
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Course Soup
Cuisine Asian-Inspired
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound pork tenderloin, cut into 1-inch pieces
  • 2 tablespoons minced fresh ginger
  • 4 garlic cloves, minced
  • 8 ounces shiitake mushrooms, sliced
  • 2 cups snap peas, trimmed
  • 1 onion, diced
  • 2 carrots, sliced
  • 4 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 green onions, sliced

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork tenderloin pieces and cook until lightly browned on all sides, about 5 minutes.
  • Stir in the diced onion, minced ginger, and minced garlic. Cook for 2 minutes until the onion softens.
  • Add the sliced shiitake mushrooms and carrots. Cook for another 3 minutes, stirring occasionally.
  • Pour in the chicken broth. Bring the mixture to a simmer and cook for 15 minutes until the carrots are tender.
  • Add the snap peas and cook for 3 more minutes until they turn bright green but stay crisp.
  • Season with salt and pepper to taste. Ladle the stew into bowls and top with sliced green onions.

Notes

Trim the snap peas right before adding them so they stay crisp in the finished stew. If you want a slightly thicker broth, mash a few of the cooked carrots against the side of the pot before stirring in the snap peas. Leftovers reheat well on the stove with a splash of extra broth to loosen the texture.
Course: Soup
Cuisine: Asian-Inspired
Equipment: Large pot, Cutting board, Knife