Simple Pork Stir Fry with Fresh Cabbage SlawUser Submitted Recipe
1 Pork Tenderloin approx, 1-2 lbs
1 cup long grain rice
1 Cup Sugar Snap peas
1 Cup Baby Carrots Lightly Steamed
1 Cup Onions Diced
1 Cup Broccoli Lightly Steamed
2 cups chicken stock
2 tablespoons Soy Sauce
1 - 3 teaspoons Cornstarch
1 teaspoon sesame seeds
1 teaspoon Red Pepper Flakes
Substitute any vegetables to your liking!
Prepare Broccoli and Carrots by par steaming them slightly, this can be done in the microwave.
Prepare the tenderloin by laying out on a cutting board and making approximately 1/4 inch slices, put in a bowl and dust lightly with cornstarch, roughly 1-3 teaspoons. Toss Lightly, Add soy sauce, sesame seeds, red pepper flakes, and salt & pepper to taste. Toss in a mixing bowl and refrigerate for one hour.
In a 12" skillet (or wok) heat 2 tablespoons canola oil till shimmering, 300 degrees or so.
Add diced onions to skillet and cook for 2 min, then add the pork tenderloin. cook another 3-min or so. Add all your vegetables to the skillet and toss.
Add 1 cup of the chicken stock. Reserve 1 cup to add as cooking requires. (if mixture gets too dry)
After 4-6 minutes, taste and re-season, you may need to add more soy sauce or red pepper flakes to taste, Once you're happy with the level of spice, taste again.
Turn off the heat and cover. 1-2 minutes.
Serve over a bowl of white rice, and top with a fresh shredded cabbage claw.
no nutrition information available
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