Five-spice pork medallions
1 Servings
Ingredients
| Quantity | 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 |
Directions
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