• 2 tbsps soy sauce
• 1 tsp ground ginger
• 1/2 tsp Chinese Five Spice
• 1/2 tsp dried crushed red pepper
• 12 ozs stir fry pork OR pork tenderloin, cut into 1/2 inch thick strips
• 1 tbsp vegetable oil
• 8 ozs fresh mushrooms, sliced 1/4 inch thick
• 1 medium red bell pepper, cut into thin slices
• 1/2 cup chopped onion
• 1 13.5 oz can coconut milk
• 1 tsp garlic salt
• 4 cups (5 ounces) packed spinach leaves

1. Combine soy sauce, ginger, five spice and crushed red pepper in a medium bowl. Add pork, tossing to coat.
2. Cover and marinate in refrigerator 15 minutes or longer.
3. Heat oil in a large skillet or wok over medium high heat until hot; add pork and stir fry 1 to 3 minutes or until outside surface is browned.
4. Add mushrooms, red bell pepper and onions and stir fry until onion is tender, about 3 minutes.
5. Stir in coconut milk, garlic salt and spinach. Cook 3 to 5 minutes or until spinach in wilted, stirring occasionally.

Serve over hot rice or noodles.

Servings: 4