the tweed vault  Apr 23


Tweed Pantry

Hunker Down With Mango Pork Fried Rice

Long gone are the days when edibles were only available in two arid categories: dry brownies and stale cookies. Cannabis has become a culinary experience in recent years, one where creative dishes and desserts are designed to suit every palate. From drinks and juices to condiments and marinades, cannabis-infused recipes are a hot (and cold!) commodity with few contemporary limitations.

As part of the Tweed Pantry, we’re sharing some of our favourite recipes with you in hopes they will provide as many options for incorporating Tweed Cannabis Oil into a healthy diet as there are infused recipes out there. This month, we’re hunkering down on a cold February night with a treat that is equally sticky and sweet – Mango Pork Fried Rice. Enjoy!

-Cutting knife
-Large skillet
-Small mixing bowl

-4 pork loin filets, cut into1/4” strips
-2 cups brown rice, cooked and cooled
-1 mango, cubed
-1/2 cup almonds
-1 tbsp. ginger, minced
-4 garlic cloves, minced
-3/4 cup oysters or shitake mushrooms, sliced 
-Spanish onion, diced
-2 celery stalks, diced
-1/2 cup frozen green peas
-2 tbsp. soy sauce
-2 tbsp. hoisin sauce
-1 tbsp. sesame oil
-1 tsp. Worcestershire sauce
-1/4 tsp. turmeric
-1/2 tsp. thyme
-1/2 tsp. tarragon
-1 lime
-Salt and pepper

1) Cook 2 cups of rice as directed on packaging. Set aside and cool.
2) Heat skillet.
3) Dry-roast almonds in skillet for 3 minutes until toasted. Set aside and cool.
4) Add 2 tbsp of olive oil to skillet. Allow to heat up over medium heat. Pan fry the sliced pork loin. Remove the pork from the pan and set aside.
5) Add 2 tbsp of olive oil to the skillet. Allow to heat up over medium heat. Place diced onion, sliced carrots, celery and minced ginger in skillet. Cook vegetables for 2-3 minutes or until onions soften and become translucent.
6) Add sliced mushrooms, minced garlic, soy and hoisin sauce to skillet. Toss and continue cooking vegetables for 4 minutes, stirring occasionally.
7) After all vegetables are tender, move vegetable mix to one side of skillet.
8) Add cooked and cooled brown rice to empty side of skillet and press down with a spoon to fry the rice. After 2 minutes, toss all ingredients together.
9) Add cooked pork.
10) Add dried seasonings and toss.
11) In a small bowl, mix citrus dressing: sesame oil, juice from lime and Worcestershire sauce.
12) Pour citrus dressing over rice and toss. If rice appears dry, stir in 1/4 cup hot water.
13) Add frozen peas, roasted almonds, cubed mango and toss. Ensure all ingredients have been coated in citrus dressing.
14) Continue cooking for 3 minutes.
15) For customers including Tweed Cannabis Oil, separate a serving of the Mango Pork Fried Rice and, using your Tweed syringe, sprinkle your dose evenly over the mixture and toss.
16) Plate your Mango Pork Fried Rice, hunker down and dig in!

Enjoy responsibly!

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