Name: Pork Tenderloin Stir-Fry
Ingredients: 1/4 c De-alcoholised red wine; 1 tb Low-sodium soy sauce; 1 ts Chopped fresh rosemary; 1 ts Garlic; bashed, peeled and; ; chopped; 6 Juniper berries; crushed; 1 tb Chopped onions; 8 oz Pork tenderloin; thinly sliced; 2 Cloves garlic; bashed, peeled and; ; finely chopped; 5 Quarter-size slices fresh ginger-root; finely chopped; 4 oz Green onions; sliced diagonally; ; into 1 inch pieces,; ; green and; White pieces separated; 1 ts Light oil with a dash of toasted sesame; ; oil; 1/4 ts Toasted sesame oil; 12 oz Mushrooms; trimmed and sliced; 6 oz Jicama; peeled and sliced; 2 tb Low-sodium soy sauce; 1/2 c De-alcoholised red wine; 1 tb Arrowroot mixed with; 2 tb De-alcoholised red wine; (slurry); 1 Recipe brown rice; cooked.

CATEGORY	CUISINE	TAG	YIELD
Meats		Kerr	4	servings

INGREDIENTS

1/4	c	De-alcoholised red wine
1	tb	Low-sodium soy sauce
1	ts	Chopped fresh rosemary
1	ts	Garlic; bashed, peeled and
		; chopped
6		Juniper berries; crushed
1	tb	Chopped onions
8	oz	Pork tenderloin; thinly sliced
2		Cloves garlic; bashed, peeled and
		; finely chopped
5		Quarter-size slices fresh ginger-root; finely chopped
4	oz	Green onions; sliced diagonally
		; into 1 inch pieces,
		; green and
		White pieces separated
1	ts	Light oil with a dash of toasted sesame
		; oil
1/4	ts	Toasted sesame oil
12	oz	Mushrooms; trimmed and sliced
6	oz	Jicama; peeled and sliced
2	tb	Low-sodium soy sauce
1/2	c	De-alcoholised red wine
1	tb	Arrowroot mixed with
2	tb	De-alcoholised red wine; (slurry)
1		Recipe brown rice; cooked.

INSTRUCTIONS

MARINADE
STIR-FRY
Marinade: Mix all the ingredients in a large bowl. Add the meat, stir well,
and marinate for at least 2 hours.
Stir-fry: In a small bowl combine the garlic, ginger and the chopped white
parts of the green onions. Heat the oils in a wok on high heat, add the
garlic, ginger and the white part of the chopped green onions.
Cook and stir-toss for 1 minute. Remove from the wok with a slotted spoon
and set aside.
Strain the meat, reserving the marinade. In the same wok on medium high
cook the meat until browned on all sides - about 10 minutes.
Add the mushrooms, jicama and cooked onions and cook for 2 minutes. Add the
green part of the chopped green onions, reserved marinade, soy sauce and
red wine and bring to a boil.
Remove from the heat, stir in the arrowroot slurry, return to the heat and
stir until thickened, glossy and clear - about 1 minute.
To serve: Spoon onto plates with steaming brown rice on the side.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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