Tamarind Pork & Vegetable Stir-Fry

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice on an angle. Cut out and discard the core of the cabbage; thinly slice the leaves. Combine the sliced carrots and sliced cabbage in a bowl. Thinly slice the mushrooms. Roughly chop the peanuts. To make the slurry, in a bowl, whisk together 2 tablespoons of the cornstarch (you will have extra) and 1/4 cup of warm water until smooth. In a separate bowl, combine the tamarind paste, worcestershire sauce, sugar, 1/2 cup of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved. 

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the pork, sliced carrots and cabbage, and sautéed aromatics; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until the pork is lightly browned and the vegetables are slightly softened. 

To the pan, add the sauce (carefully, as the liquid may splatter) and slurry (stirring before adding). Cook, stirring constantly, 1 to 2 minutes, or until the sauce is thickened and the pork is browned and cooked through. Taste, then season with salt and pepper if desired. Serve the finished stir-fry over the cooked rice. Garnish with the chopped peanuts. Enjoy!