Asian-Style Pork & Mushroom Pan Sauce with Snow Peas, Carrots & Bok Choy

Asian-Style Pork & Mushroom Pan Sauce

with Snow Peas, Carrots & Bok Choy

40 MIN
11 SmartPoints®
2 Servings
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From the Test Kitchen

Mushrooms are beloved in Asian cuisines for their ability to add deep umami (or savory) flavor, which we’re showcasing in this dish by topping seared pork with an irresistibly silky pan sauce made with cremini mushrooms, soy sauce, demi-glace, and crème fraîche.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
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fresh
ingredients
Asian-Style Pork & Mushroom Pan Sauce with Snow Peas, Carrots & Bok Choy
Title
time-saving
tips & techniques
Ginger
Cremini Mushrooms
Snow Peas
Baby Bok Choy
How To: Peel a Carrot
Soy Sauce
Crème Fraîche
Carrots
Chicken Demi-Glace
Red Pepper Flakes
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; roughly chop. Cut the mushrooms into bite-sized pieces. 

Cook the vegetables:
2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the snow peas, chopped ginger, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the pork:
3 Cook the pork:

Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

Make the mushroom sauce:
4 Make the mushroom sauce:

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Add the soy sauce (carefully, as the liquid may splatter), crème fraîche, and demi-glace; stir to thoroughly coat. Taste, then season with salt and pepper if desired.

Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the cooked vegetables. Top the pork with the mushroom sauce. Enjoy! 

Tips from Home Chefs

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Asian-Style Pork & Mushroom Pan Sauce

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Peel and finely chop the ginger. Cut off and discard the root ends of the bok choy; roughly chop. Cut the mushrooms into bite-sized pieces. 

2 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the snow peas, chopped ginger, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan. 

Cook the vegetables:
Cook the pork:
3 Cook the pork:

Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

4 Make the mushroom sauce:

While the pork rests, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Add the soy sauce (carefully, as the liquid may splatter), crème fraîche, and demi-glace; stir to thoroughly coat. Taste, then season with salt and pepper if desired.

Make the mushroom sauce:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the sliced pork with the cooked vegetables. Top the pork with the mushroom sauce. Enjoy! 

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