Did you know that probiotics (you’ve probably heard of some of the lactobacillus and bifidobacterium strains) are highly interconnected with not only your physical health, but also your mental and emotional health? The colon houses these, and therefore, it is your best friend! We’ve gotta keep it happy! We are learning that these species in higher numbers stimulate the vagus nerve. When that happens, feelings of depression, discontentment, and being easily triggered are lessened. Eating well never felt so good! So check out the post on Probiotic Fennel Vinaigrette, because it lends itself so nicely to this dish with a subtle Vietnamese flavor profile.

We are in luck here in Central Oregon because Rainshadow grows so many plants that lend themselves to a stir fry. Below is a suggestion, but seriously, feel free to add whatever you have on hand as I’m sure it will be just as tasty! Get those creative juices flowing 🙂


  • 1 lb. package ground pork
  • Small head cauliflower chopped into florets
  • Small head broccoli chopped into florets
  • 2 Rainshadow green onions (or 6 green onions from the store) sliced thin
  • 3 cloves garlic, minced
  • ½ lb crimini mushrooms sliced
  • ⅛ cup reduced sodium soy
  • 1 cup Probiotic fennel vinaigrette (see separate post for recipe)


  1. Sautee ground pork with green onions until brown.
  2. Add broccoli, cauliflower, and garlic and saute until half cooked.
  3. Add mushrooms and soy and saute until veggies are al dente.
  4. When slightly cooled to eating temp, stir in probiotic fennel vinaigrette (if the food is too hot, it will denature the probiotic qualities).