Stir-fried spiced pork on couscous

4 servings

Ingredients

Quantity Ingredient
4 cups Shredded red cabbage
¼ cup Seasoned rice vinegar
2 cups Chicken broth
1 cup Couscous
2 tablespoons Salad oil
¾ cup Chicken broth
½ cup Orange juice
4 teaspoons Cornstarch
2 tablespoons Soy sauce
1 pounds Boneless pork loin/shoulder*
1 Onion,large,thinly sliced
1 tablespoon Minced fresh ginger
2 Garlic cloves,pressed/minced
¼ cup Chopped fresh mint leaves
1 teaspoon Ground coriander
½ teaspoon Ground cumin
¼ teaspoon Cayenne

Directions

SAUCE

* - fat trimmed, cut in 1/2x3" strips Mix cabbage with vinegar; set aside.

In a 2-quart pam, bring broth to a boil. Stir in the couscous, cover pan tightly, remove from heat, and let stand until couscous is tender to bite and most of the liquid is abosorbed, about 5 minutes.

Meanwhile, place a wok or 10-12" frying pan over high heat. When pan is hot, add 2 teaspoons oil and half the pork; stir-fry until pork is lightly browned, about 3 minutes. Remove from pan; to pan, add 2 teaspoons oil and remaining pork and repeat stir-frying step. Add to cooked meat.

o pan, add 2 more teaspoons oil, onion, ginger, and garlic; stir-fry 2 minutes. Return pork to pan, and add sauce. Stir until sauce boils, about 2 minutes.

Place cabbage in a layer on a large platter, or divide among 4 dinner plates. Mound hot couscous on cabbage. Spoon pork and sauce over couscous. Sprinkle with mint.

*** SAUCE ***

Stir together chicken broth, orange juice, cornstarch, soy sauce, coriander, cumin, and cayenne.

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