40
Photo, Erik Putz. Food styling, Matthew Kimura. Prop styling, Madeleine Johari.
Chili-garlic sauce gives this pork dish a great zing, delicious mushrooms soak up the sauce, while the celery provides just the right amount of crunch.
2 tbsp chili-garlic sauce, or sambal oelek
2 tbsp soy sauce
2 tsp rice vinegar
2 tsp honey
2 tsp cornstarch
2 tsp canola oil
500 g pork tenderloin, halved lengthwise and thinly sliced
1 227 g pkg sliced cremini mushrooms
4 celery stalks, sliced 1/2 in. thick
3 green onion, sliced in 1-in. pieces
1. Whisk chili-garlic sauce with soy sauce, vinegar, honey and cornstarch in a small bowl.
2. Heat a large non-stick frying pan over high. Add oil, then pork and mushrooms. Cook, stirring often, until meat starts to brown, 7 to 9 min.
3. Stir in celery and cook until bright green, about 2 min. Stir in green onions, chili-garlic mixture and 3/4 cup water. Cook until sauce is thickened, about 1 min. Serve over rice or rice noodles.
Calories 200, Protein 30g, Carbohydrates 10g, Fat 4g, Fibre 2g, Sodium 565mg.
Excellent source of vitamin B6.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.