Stir-fry of pork with vietnamese flavors jb

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Finely chopped fresh ginger
2 Serrano or jalapeno peppers, seeded and finely chopped
4 Cloves garlic, finely chopped
3 tablespoons Fish sauce
2 tablespoons Fresh orange juice
1 teaspoon Cornstarch
½ teaspoon Freshly ground black pepper
1 pounds Pork tenderloin, trimmed of fat and membrane and cut across the grain into 1/4-inch-thick slices
1 tablespoon Sugar
3 teaspoons Vegetable oil, preferably canola oil
2 cups Finely sliced onions (2-4 onions)
¼ cup Sliced fresh cilantro leaves

Directions

In a shallow dish, combine ginger, peppers, garlic, 1 tablespoon of the fish sauce, 1 tablespoon of the orange juice, cornstarch and black pepper.

Add pork and toss to coat it with marinade. Set aside to marinate for 10 to 20 minutes.

In a small bowl, mix sugar, the remaining 2 tablespoons fish sauce and 1 tablespoon orange juice.

Heat a wok or large nonstick skillet over high heat. Swirl in 1 teaspoon of the oil. Add onions and cook, stirring, until limp and caramelized, about 5 minutes. Transfer the onions to a plate. Wipe out the pan. Add the remaining 2 teaspoons oil to the pan and increase heat to high. Slowly drop in pork and stir-fry until browned and just cooked through, 2 to 3 minutes.

Add the reserved fish sauce/orange juice mixture and the reserved onions; toss until the pork is coated with sauce. Sprinkle with cilantro and serve over rice.

Per serving: 240 cal, 27 G Pro, 8.0 G Fat, 15 G Carb, 834 MG Sod, 79 MG Chol

Reprinted from EatingWell website: Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Feb 15, 1998

Related recipes