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.