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: