Ginger Garlic Pork

¼ Cup GF Oil ( I used canola)

¼ Cup peeled and minced or chopped Ginger

¼ Cup minced garlic

1 ½ Cups cooked chopped and shredded Pork ( I used left over pork roast)

1 Container frozen Gluten Free Cream Chicken Soup ( See recipe in Main Dishes under Nov. 8, Gluten Free slow cooker cream of chicken soup)

¾ Cup grated Carrots

2 Cups frozen Broccoli

1- 6 oz. jar additive free sliced Mushrooms ( I used Green Giant)

1 Tablespoon Gluten Free Soy Sauce ( Kikkoman’s)

In large skillet, add ginger and garlic to heated oil. Stir letting spices cook until ginger starts to brown, about 1 to 1 ½ minutes on medium high heat. Turn heat down slightly to medium, adding carrots, pork and cream of chicken soup, continuing to stir. When cream of chicken soup is thawed and liquid, and carrots are tender.  Add broccoli, mushrooms with juice, and soy sauce. Let all ingredients start to bubble. When all ingredients are heated through it is done. Serve warm over rice. I like brown rice for this recipe.