Five-spice pork medallions

Yield: 1 Servings

Measure Ingredient
4 cups Hot cooked rice; if desired
1 cup Chicken broth
2 tablespoons Soy sauce
½ teaspoon Five-spice powder; (up to 3/4)
½ teaspoon Grated ginger root
1 Garlic clove; minced
¾ pounds Pork tenderloin; cut crosswise into 1/2-inch slices
1 tablespoon Cornstarch
1 tablespoon Oil
1 cup Fresh pea pods; trimmed
1 Red bell pepper; cut into 1/4-inch strips
1 can (14-oz.) baby corn nuggets; drained

Cook rice as directed on package. Keep warm.

In medium bowl, combine broth. soy sauce, five-spice powder, ginger root and garlic; mix well. Add pork slices. Cover; refrigerate at least ½ hour or up to 6 hours.

When ready to prepare, drain pork, reserving marinade. Add cornstarch to marinade; blend well. Set aside.

Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook and stir 2 to3 minutes or until no longer pink. Add pea pods. bell pepper and corn nuggets; cook and stir 3 to 4 minutes or until vegetables are crisp-tender.

Add cornstarch mixture; cook until thickened and bubbly, stirring constantly. Serve over rice.

Posted to recipelu-digest Volume 01 Number 331 by James and Susan Kirkland <kirkland@...> on Nov 30, 1997

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