Recipes

Recipe: STIR FRY WEEK: STIR-FRY OF PORK WITH VIETNAMESE FLAVORS

A stir fry is a perfect weeknight meal; it's easy to make and is a good way to clear out the fridge and get your veggie servings in. Today's stir-fry recipe comes from eatingwell.com.

INGREDIENTS

2 tablespoons finely chopped fresh ginger

2 serrano or jalapeño peppers, seeded and finely chopped

4 cloves garlic, finely chopped

3 tablespoons fish sauce, divided

2 tablespoons orange juice, divided

1 teaspoon cornstarch

1/2 teaspoon freshly ground pepper

1 pound pork tenderloin, trimmed and cut across the grain into 1/4-inch-thick slices

1 tablespoon sugar

3 teaspoons canola oil, divided

2 cups finely sliced onions, (2-4 onions)

1/4 cup sliced fresh cilantro leaves

DIRECTIONS

Combine ginger, peppers, garlic, 1 tablespoon of the fish sauce, 1 tablespoon of the orange juice, cornstarch and black pepper in a shallow dish. Add pork and toss to coat it with marinade. Set aside to marinate for 10 to 20 minutes.

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

Heat a wok 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.

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