You’ll be wanting to have:

1) 1 8oz filet, sliced

2) 1 1/2 tbsp ginger

3) 1 tsp mustard powder

4) 5 stalks of  cooked Asparagus, chopped (steamed)

5) Hand full of sliced mushrooms, Sautéed

6) 2 1/2 tbsp Hoisin sauce

7) 1 cup cooked rice

8 ) Olive oil (for cooking) and pepper for taste

9) 1 tsp of minced garlic

Let’s get started

1) Whip on out your wok, place olive oil in, and place over a medium-low heat.

2) When wok begins to heat up, add filet and garlic. Make sure to stir as soon as you place the meat in as you run into the ability to burn the meat rather quickly. Cook for roughly 2 minutes

3) Add a bit more olive oil, pepper to your desired standard, ginger, mustard powder and mix. Cook for another minute. Turn the heat up to medium but watch for burning of the dish.

4) Time to throw in your asparagus and mushrooms, continue to stir for 1 minute.

5) Add the Hoisin sauce, stir and cook for roughly 2 minutes.

6) Serve over rice and you are done!

Ginger Steak Stir Fry

The serving make enough for one and hits the spot.

Have fun!

Related posts:

1. Chicken and Pork Lettuce Wraps
2. “Fusion” marinated steak and lemon asparagus
3. Pear-Almond Muffins with Ginger-Cream Spread

I’ve united a number of recipes to create this dish, here we go

1/2 lb Chicken Breast tenders (sliced thinly)

1/2 lb Ground pork

1″ of fresh ginger, chopped

2 garlic cloves, chopped

1 red pepper, diced

4 large shiitake mushrooms

salt and pepper (for taste)

Canola Oil (or Vegetable oil)

1 orange for zest

4 Green Onions, very thinly sliced

3 1/2 tablespoons hoisin sauce

Green Leaf Lettuce

Here is the good stuff, ready to go!

1) In a large pan heat up 2 to 4 tablespoons of oil – I happened to have a wok so I went with that.

2) Add in Chicken and Pork and stir to prevent sticking and burning. Cook for  2 minutes.

Chickena and Pork cooking away!

3) Add mushrooms, stir and cook for an additional two minutes.

4) Add garlic and ginger, start and cook for a minute.

5) Add bell pepper and green onions, stir cook for two more minutes (less if you want your peppers to be firm)

6) Add Hoisin sauce, salt and pepper to taste and stir until the sauce covers everything

And you get…

OH SO GOOD!

Again, this is another restaurant quality dish.  While one may thing the hoisin sauce would be the “key” to the dish – and don’t get me wrong, it would not be the same without it – the true secret is the ginger!

This recipe will make enough for roughly 6 to 8 wraps. If you like Chinese food this is quick and easy and it leaving you wanting more.

Related posts:

1. Asian Pork Soup
2. Ginger Steak Stir Fry
3. Pork with Lemon Caper Sauce