1 Tablespoon gf soy sauce 1/4 teaspoon sesame oil Dash of hot chile oil 1 teaspoon fish sauce 1/2 teaspoon cornstarch 1/2 cup mushrooms, sliced 2 green onions, sliced into 1-inch pieces 1/2 red pepper, sliced into 1/4 inch strips 3 garlic cloves, minced 1/2-inch piece of fresh ginger, minced 1 pound pork tenderloin, sliced into thin strips 1/4 cup slivered almonds, toasted 2 Tablespoons peanut oil
In a small bowl combine soy sauce, sesame oil, chile oil, fish sauce and cornstarch; set aside.
In a large skiller heat 1 tablespoon peanut oil until hot. Add sliced pork. Stir-fry over hot heat until browned. Remove pork from pan and set aside. Add remaining tablespoon peanut oil to skillet and heat until hot. Add ginger and garlic. Saute for 30 seconds or until fragrant. Add green onions and peppers; saute for 2 minutes. Add mushrooms and pork. Pour soy sauce mixture into pan and stir to coat. Add toasted almonds. Stir for about a minute; until mixed thoroughly and heated through.