Pork tenderloin stir-fry

4 servings

Ingredients

Quantity Ingredient
¼ cup De-alcoholised red wine
1 tablespoon Low-sodium soy sauce
1 teaspoon Chopped fresh rosemary
1 teaspoon Garlic; bashed, peeled and
; chopped
6 Juniper berries; crushed
1 tablespoon Chopped onions
8 ounces Pork tenderloin; thinly sliced
2 Cloves garlic; bashed, peeled and
; finely chopped
5 Quarter-size slices fresh ginger-root; finely chopped
4 ounces Green onions; sliced diagonally
; into 1 inch pieces,
; green and
White pieces separated
1 teaspoon Light oil with a dash of toasted sesame
; oil
¼ teaspoon Toasted sesame oil
12 ounces Mushrooms; trimmed and sliced
6 ounces Jicama; peeled and sliced
2 tablespoons Low-sodium soy sauce
½ cup De-alcoholised red wine
1 tablespoon Arrowroot mixed with
2 tablespoons De-alcoholised red wine; (slurry)
1 Recipe brown rice; cooked.

Directions

MARINADE

STIR-FRY

Marinade: Mix all the ingredients in a large bowl. Add the meat, stir well, and marinate for at least 2 hours.

Stir-fry: In a small bowl combine the garlic, ginger and the chopped white parts of the green onions. Heat the oils in a wok on high heat, add the garlic, ginger and the white part of the chopped green onions.

Cook and stir-toss for 1 minute. Remove from the wok with a slotted spoon and set aside.

Strain the meat, reserving the marinade. In the same wok on medium high cook the meat until browned on all sides - about 10 minutes.

Add the mushrooms, jicama and cooked onions and cook for 2 minutes. Add the green part of the chopped green onions, reserved marinade, soy sauce and red wine and bring to a boil.

Remove from the heat, stir in the arrowroot slurry, return to the heat and stir until thickened, glossy and clear - about 1 minute.

To serve: Spoon onto plates with steaming brown rice on the side.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes