| 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.
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