xiaoxl/recipe_data huggingface dataset:
Toasted Coconut Shortbread


Ingredients:
salted butter, sugar, vanilla extract, all-purpose flour, cornstarch, unsweetened coconut, sugar

Directions:
In a large bowl, cream butter and granulated sugar until light and fluffy.  Beat in vanilla.
In a separate bowl, combine flours, corn starch, and coconut.  Add to butter mixture and mix until blended.  Shape dough into a flattened disc.  Wrap in plastic and refrigerate dough for 30 minutes if dough is too soft to roll.
On a floured surface, roll out dough until 1/4 inch thick, dusting lightly with flour as necessary.  Cut dough into rounds with a 2 inch cookie cutter dipped in flour.  Reroll dough as necessary, without adding too much flour.  Place cookies on parchment-lined baking sheets.  Sprinkle lightly with sugar.
Bake cookies in a preheated 300F oven for 25 minutes, or until just beginning to turn golden.  Cool on wire racks.
Coffee-Rubbed Pork Tenderloin with Espresso-Honey Glace
Category: meat-and-poultry
By Culinary Envy

Coffee-rubbed pork tenderloin with espresso-honey glace produces a deep, dark, smoky, sweet, deliciously rich flavor combination, perfect for pork!

Ingredients:
2 tablespoons packed dark brown sugar
2 tablespoons instant espresso powder
1 tablespoon kosher salt
2 teaspoons honey powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
¾ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon unsweetened cocoa powder
¼ teaspoon ground dried chipotle pepper
1 (1 1/2 pound) pork tenderloin
2 tablespoons olive oil, divided
1 tablespoon butter
½ cup water
4 teaspoons beef demi-glace
1 tablespoon Dijon mustard
1 teaspoon honey powder

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine brown sugar, espresso powder, salt, 2 teaspoons honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle in a bowl. Mix thoroughly and transfer 1 tablespoon of the rub into a small bowl. Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over the tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes. Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Add pork; cook until browned on all sides, about 8 minutes. Transfer skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes. Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon honey powder. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with the sauce.

Prep time: 10 mins
Cook time: 26 mins
Total time: 56 mins
Yields: 1 1 1/2 pound pork tenderloin

Calories: 289.4
Fat: 14.1 g
Saturated fat: 4.2 g
Carbohydrates: 14.2 g
Sugars: 7.5 g
Dietary fiber: 0.7 g
Protein: 28.4 g
Cholesterol: 81.4 mg
Sodium: 1736.1 mg
Blackberry Muffins
Category: bread
By Robin Surland

Yummy and fast enough to make for breakfast!

Ingredients:
1 cup milk
1  egg
3 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup rolled oats
1 cup packed dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon salt
1 ½ cups fresh blackberries
¼ cup turbinado raw sugar

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl. Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 1 dozen

Calories: 236.5
Fat: 4.4 g
Saturated fat: 2.3 g
Carbohydrates: 45.4 g
Sugars: 23.7 g
Dietary fiber: 2.2 g
Protein: 4.5 g
Cholesterol: 22.9 mg
Sodium: 252 mg
Chef John's Pavlova with Strawberries
Category: desserts
By Chef John

This dessert is fun to make and eat. Fresh fruit, especially berries and kiwis, balances the sweet, gooey crunch.

Ingredients:
¾ cup sugar
2 teaspoons cornstarch
3  egg whites, at room temperature
1 teaspoon vanilla extract
¾ teaspoon white vinegar
2 cups heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 pint whole strawberries, stems removed

Directions:
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Whisk sugar and cornstarch in a bowl. Set aside. Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes. Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick. Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes. Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc. Bake in the preheated oven for 1 hour. Turn off the oven, crack open the oven door and let the Pavlova cool for one hour. Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes. Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.

Prep time: 15 mins
Cook time: 1 hr
Total time: 2 hrs 15 mins
Yields: 1 Pavlova

Calories: 210.3
Fat: 14.8 g
Saturated fat: 9.1 g
Carbohydrates: 18.4 g
Sugars: 16.1 g
Dietary fiber: 0.6 g
Protein: 1.9 g
Cholesterol: 54.3 mg
Sodium: 29.4 mg
Cowboy Cookies


Ingredients:
flour, baking soda, salt, unsalted butter, brown sugar, sugar, egg, vanilla, quick-cooking oatmeal, raisins, dried cranberries, chocolate chips

Directions:
Preaheat oven to 350, and line cookie sheets with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.  Set aside.
In a separate bowl, beat together butter and sugar (both kinds], until fluffy.  Beat in egg & vanilla.
Using a wooden spoon, stir in oatmeal, cornflakes, rasins, and chocolate chips, until combined.
Drop by generous tablespoons, 2" apart, onto parchment paper lined sheets.  Bake in 350 oven until edges and tops begin to brown, about 12-14 minutes.  Let cool on racks.
Country Quiche
Category: breakfast-and-brunch
By Angela

Bacon, eggs, and cheese, all blended in a pie crust!

Ingredients:
8 slices bacon
1 small onion, chopped
4  eggs
2 tablespoons milk
2 tablespoons all-purpose flour
1 teaspoon dried parsley
¼ teaspoon dried thyme
salt and pepper to taste
1 (9 inch) unbaked pie crust
¼ cup shredded mozzarella cheese
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside.  Heat reserved bacon grease in skillet and saute onion until soft. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 - 9 inch quiche

Calories: 328.3
Fat: 25.6 g
Saturated fat: 8.7 g
Carbohydrates: 13.4 g
Sugars: 0.9 g
Dietary fiber: 1 g
Protein: 10.9 g
Cholesterol: 122 mg
Sodium: 453 mg
Potage Crécy (French Carrot Soup)


Ingredients:
butter, onion, carrots, chicken broth, tomato paste, white rice, salt, black pepper, heavy cream, butter, carrot curls

Directions:
Over medium heat, melt butter in a heavy dutch oven. Stir in the onions and cook 5 minutes, until golden.
Add carrots, broth, tomato paste and rice. Simmer 30 minutes.
Puree in blender in small batches until smooth. Return to pan.
Add salt and pepper and stir in the cream. Simmer for 10 minutes.
Stir in the softened butter and serve with two carrot curls per serving.
Easy Zucchini Soup
Category: soups-stews-and-chili
By Julia L

This creamy (but cream-free!) soup is a great addition to any meal. It's quick and easy, you will have your guests thinking that you have been cooking all day!

Ingredients:
½ cup butter
2 pounds zucchini, cut into chunks
1 (15 ounce) can chicken broth
1 teaspoon salt
1 teaspoon curry powder

Directions:
Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes. Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 5 servings

Calories: 199.5
Fat: 19 g
Saturated fat: 11.7 g
Carbohydrates: 6.8 g
Sugars: 3.6 g
Dietary fiber: 2.1 g
Protein: 2.9 g
Cholesterol: 50.9 mg
Sodium: 1021.5 mg
Lentils with Tomatoes
Category: side-dish
By Mary Hansen Smith

A Middle Eastern dish with a deliciously simple taste. Serve with rice, couscous, or whatever you like.

Ingredients:
1 quart water
1 cup dry lentils
3 tablespoons olive oil
1 medium green bell pepper, chopped
1 medium onion, chopped
2 ½ cups peeled, seeded, and chopped tomatoes
salt and pepper to taste

Directions:
In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain. Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 265.9
Fat: 10.9 g
Saturated fat: 1.5 g
Carbohydrates: 32.5 g
Sugars: 7 g
Dietary fiber: 11.8 g
Protein: 12.4 g
Sodium: 17.3 mg
Bruchetta


Ingredients:
green olives, sun-dried tomato packed in oil, capers, salt, pepper

Directions:
"Mix all ingredients, salt & pepper to taste and mix it up with HOT roasted red peppers.  Enjoy!"
Savory Beef Stew


Ingredients:
olive oil, onion, beef broth, dried thyme, dried marjoram, bay leaf, carrots, red bell pepper, green onion, fresh mushrooms, beef broth, cornstarch, tomato paste, dried thyme, pepper, salt

Directions:
Place oil, beef and onion into a large stockpot. Cook over medium heat until meat is browned and onions are translucent.
Add next 4 ingredients and bring to a boil. Reduce and simmer until meat is tender, 60-90 minutes.
Add vegetables and mushrooms to pot. Simmer covered until tender, about 30 minutes.
In a medium bowl whisk together remaining ingredients. Pour into stew. Cook another 5-10 minutes until thickened, stirring constantly.
Remove bay leaf before serving.
Romaine Rice Tuna Salad
Category: salad
By PICKLELOVER

This is a yummy salad my roommate from Croatia made all of the time. It's perfect for lunch. You just want to keep eating and eating! Make right before serving, doesn't refrigerate well.

Ingredients:
2 cups long grain white rice
4 cups water
1 head romaine lettuce, chopped
1 large carrot, grated
1 (7 ounce) can albacore tuna in water, drained and flaked
3 tablespoons olive oil
4 tablespoons balsamic vinegar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Directions:
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed. In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 522.5
Fat: 12.5 g
Saturated fat: 2 g
Carbohydrates: 80.8 g
Sugars: 4.2 g
Dietary fiber: 3.5 g
Protein: 19.6 g
Cholesterol: 20.9 mg
Sodium: 360.6 mg
Baked Potato Brunch Casserole


Ingredients:
potatoes, ham, eggs, milk, salt, dill weed, marjoram, pepper, cheddar cheese, fresh parsley, chives

Directions:
Cook potatoes in skins until fork tender.
Cool, peel if desired and slice into 1/2 inch slices.
In a buttered 13x9-inch baking dish, alternate the sliced potatoes and the ham in layers.
Sprinkle the cheese over this.
Combine remaining ingredients and pour over the top of the cheese.
At this point the casserole can be covered and refrigerated overnight.
Bake uncovered at 375°F for 30-35 minutes, until a knife inserted in the middle comes out clean.
Garnish with fresh parsley or chives.
Uncanned Creamy Chicken Mushroom Soup


Ingredients:
butter, olive oil, boneless skinless chicken breast, carrot, celery, button mushrooms, garlic clove, green onions, flour, chicken broth, dried thyme, salt, black pepper, heavy cream

Directions:
In a large saucepan,heat butter and olive oil.
over medium-low heat.Add the diced chicken,.
carrot and celery;cook,stirring until the.
chicken is nearly cooked through.Add the mushrooms and cook,stirring until mushrooms.
are tender.
Stir in flour until blended;add chicken broth.
and thyme.Bring to a simmer,keep stirring.
Cover and reduce heat to low;cook for about.
15 minutes or until vegetables are tender.
Add salt and pepper to taste;stir in cream and heat through.
Painter's Veal


Ingredients:
all-purpose flour, paprika, mushrooms, onions, butter, beef broth, Burgundy wine, chives, chervil, parsley, pepper

Directions:
Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal is usually thin enough from my butcher, so I can skip this step.] Cut veal into 1-inch pieces. Dredge the veal in the flour.
Heat the oil in a large skillet over medium heat.  Brown the veal in the oil; drain well.  Place in a lightly greased 11x7x1 1/2 inch baking dish.  Sprinkle with paprika.  Set aside.
Wipe out the skillet, then add the 3 tbsp butter and melt.  Saute the mushrooms and onion in the butter over medium heat, stirring constantly, until the vegetables are tender.  Add the beef broth and remaining ingredients.  Stir well.  Bring to a boil; cover and reduce the heat to low.  Simmer for 3 to 5 minutes.
Pour the mushroom mixture over the reserved veal.  Cover and bake at 350 degrees for 30 minutes.
Simply Potatoes Southwestern Turkey & Cheese Sliders #5FIX


Ingredients:
ground turkey, egg, cheese

Directions:
Mix together in a bowl  one 20 oz. package of Simply Potatoes Southwestern Style Shredded Hash Browns, one 16 oz of package of ground turkey, and one egg in a mixing bowl. Mix by hand and form into 10 round  balls,  and then flatten into patties for grilling or frying in a non-stick pan.
Preheat grill or non stick pan on medium  high heat. Cook 5 to 8 minutes on each side until golden brown, top each pattie with one slice of  favorite sliced cheese,( i use swiss or cheddar cheese] let cheese slightly melt, remove from pan and place on bun and serve.
Use the Simply Potato Southwestern Shredded Potato, Turkey & Cheese Slider as either appetizer, as a great addition to tailgate food or as a main dish for a meal.
Arugula and Watermelon Salad
Category: salad
By Joshua

An interesting mix of arugula, watermelon, and feta cheese creates one great summer salad! I like sauteeing and caramelizing the onions for a sweeter salad.

Ingredients:
2 (5 ounce) packages arugula
½ large watermelon, seeded and cubed
1  red onion, sliced
1 cup crumbled feta cheese
1 ½ cups balsamic vinaigrette

Directions:
Toss the arugula, watermelon, red onion, and feta cheese with the balsamic vinaigrette in a large bowl. Serve cold.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 245
Fat: 12.4 g
Saturated fat: 3 g
Carbohydrates: 33.5 g
Sugars: 25.6 g
Dietary fiber: 2 g
Protein: 4.8 g
Cholesterol: 11.1 mg
Sodium: 499.9 mg
Campanelle With Spinach and Beans


Ingredients:
cannellini beans, parmigiano-reggiano cheese, extra virgin olive oil, garlic clove, salt, fresh ground black pepper, campanelle pasta, fresh spinach

Directions:
COMBINE the first six ingredients in a large bowl.
COOK pasta according to package directions; drain and return to pot. Stir in spinach to wilt.
ADD ingredients from large bowl to pasta and spinach; serve. Makes 4 to 6 servings.
Soft Tacos


Ingredients:
ground beef, garlic cloves, green onions, lettuce, mashed potatoes, corn tortillas

Directions:
In a skillet, slowly cook ground beef until lightly browned.
Add the minced garlic and salt and pepper to taste.
Drain off excess fat.
Add minced green onions, chopped lettuce and mashed potatoes; simmer slowly for about 7 minutes.
In hot oil, heat tortillas, one at a time just until softened; blot dry with paper towels; stack and keep warm.
Put about 1 tbsp on each tortilla; add your favorite taco sauce.
Roll up.
Suffering Succotash


Ingredients:
fresh corn, onion, bell peppers, baby lima beans, tomatoes, flour, olive oil, fresh sage, sherry wine, chicken broth, turkey broth, lemon

Directions:
Husk the corn, remove silk and cut kernels from the cob into the mixing bowl. With the back of the knife blade, scrape the pulp from each cob into the bowl with the kernels.
Dice onion and bell pepper, quarter the tomatoes and set aside. Blanch the beans until tender, about 15 minutes; rinse with cold water and set aside.
Cut the turkey thighs into bite sized chunks, season with a little salt and pepper and toss with the flour.
Heat two tablespoons of olive oil in a heavy pot or dutch oven over medium heat. Add half of the turkey and saute until golden brown, about five minutes. Transfer the cooked turkey to a plate. Add the remaining olive oil to the pot and repeat with the second half of the turkey.
Add diced onion, bell pepper and sage to the hot pan and saute a few minutes until the onions become soft and translucent. Add the sherry and reduce, scraping the pot with a wooden spoon to loosen tasty bits stuck to the bottom.
Return the turkey to the pot, add the chicken stock and bring to a simmer. Cook covered for 30 to 45 minutes or until the turkey is quite tender.
Add the corn, corn pulp, blanched lima beans and tomatoes and simmer an additional 5 minutes uncovered.
Season with salt to taste, a squeeze of lemon and generous grinding of fresh pepper. Serve hot with rice.
Chanterelle Mushroom and Bacon Tartlets
Category: appetizers-and-snacks
By GOODHOOD

Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.

Ingredients:
2 teaspoons olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 ½ cups chanterelle mushrooms, finely chopped
1 tablespoon brandy
½ teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
¼ teaspoon salt and pepper to taste
1  egg
¼ cup milk
¼ cup shredded Swiss cheese
2 tablespoons cream cheese, softened
2 slices bacon, cooked and crumbled
24  mini phyllo tart shells

Directions:
Preheat oven to 325 degrees F (165 degrees C). Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool. In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet. Bake in preheated oven for 15 to 20 minutes, or until filling is set.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 24 mini tarts

Calories: 108.7
Fat: 6.2 g
Saturated fat: 1.9 g
Carbohydrates: 7 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 4.3 g
Cholesterol: 24.9 mg
Sodium: 132.4 mg
Green Goddess Dressing


Ingredients:
mayonnaise, sour cream, fresh chives, scallion, fresh parsley, lemon juice, white wine vinegar, anchovy fillets

Directions:
Stir all the ingredients together in a small bowl until well blended., Taste and adjust seasonings., Use immediately or cover and refrigerate.
Stuffed Pork Loin


Ingredients:
fresh sage leaves, salt, pepper, olive oil, dried cranberries, granny smith apple

Directions:
Season loin with salt& pepper to taste.
Arrange sage leaves over loin.
Sear in cast iron skillet w/just enough oil to coat bottom of pan.
Remove from stove top when sides are nicely browned.
Mix together prepared stuffing with cranberries and chopped apple.
Remove loin from skillet and make a slit down the long side of the loin (one side only- careful not to cut into two pieces].
Loosely pack the stuffing into the cut loin and return to skillet- any extra can go around the outside of the loin.
Bake at 400º on top rack of oven till done- 35-45 minutes.
Chicken With Strawberry Salad


Ingredients:
chicken breasts, panko breadcrumbs, salt, fresh ground black pepper, extra virgin olive oil, fennel, baby arugula, fresh strawberries

Directions:
Preheat oven to 350 degrees.
In a shallow bowl, mix panko, salt and pepper. In seperate bowl wisk egg whites to break them up. Dip each chicken breast first in the egg white and then in the panko until completely covered.
Preheat a non-stick pan on medium-high heat with 2 tablespoons olive oil.  Add two chicken breasts (if both will fit in your pan] and cook until golden brown color on each side about 3 minutes per side. Lay them on a cooling rack, on top of a baking sheet and place in oven to finish cooking 3-5 minutes.
Add your arugula to a large bowl and douse with balsamic vinegar and 2 tablespoons olive oil. Gently mix in strawberries, fennel and almonds.
When serving, layer salad on top of chicken.
My Fly Stir-Fry
Category: world-cuisine
By CAROLINEL

My mom taught me how to make this very tasty stir-fry. My boyfriend loves it so much I make it at least once a week! You can use virtually any combination of vegetables and meat you like, but the combination of sauces is essential. Serve over steamed rice or noodles.

Ingredients:
4  center cut pork chops, thinly sliced
¼ cup mirin (Japanese sweet wine)
¼ cup rice vinegar
½ cup soy sauce
½ cup mushrooms, sliced
1  green bell pepper, sliced
1 bunch green onions
1 clove garlic, minced
1 tablespoon minced fresh ginger root
1 tablespoon sesame oil

Directions:
Slice pork as thinly as possible. Working with partially frozen chops makes this easier. In a medium bowl, mix pork with mirin, rice vinegar, and soy sauce. Cover, and let marinate in refrigerator while you prepare the remaining ingredients. Slice mushrooms, green pepper, green part of green onions, and set aside. Mince white part of green onions, garlic, and ginger. Heat wok or large skillet over medium heat, then coat with sesame oil. Saute minced green onion, garlic, and ginger until fragrant. Increase heat to high. Squeeze marinade off pork, and place pork into wok. Reserve marinade. Cook and stir until pork is no longer pink, about 4 minutes. Stir in mushrooms, green pepper, and sliced green onion. Cook, stirring, until vegetables are tender, about 4 minutes. Stir in reserved marinade, and cook about 2 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 287
Fat: 11.5 g
Saturated fat: 3.3 g
Carbohydrates: 14.1 g
Sugars: 7.7 g
Dietary fiber: 2.2 g
Protein: 28.2 g
Cholesterol: 75.7 mg
Sodium: 1868.6 mg