| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Shredded red cabbage |
| 1/4 |
c |
Seasoned rice vinegar |
| 2 |
c |
Chicken broth |
| 1 |
c |
Couscous |
| 2 |
tb |
Salad oil |
| 1 |
lb |
Boneless pork loin/shoulder* |
| 1 |
|
Onion,large,thinly sliced |
| 1 |
tb |
Minced fresh ginger |
| 2 |
|
Garlic cloves,pressed/minced |
| 1/4 |
c |
Chopped fresh mint leaves |
| 3/4 |
c |
Chicken broth |
| 1/2 |
c |
Orange juice |
| 4 |
ts |
Cornstarch |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne |
INSTRUCTIONS
SAUCE
* - fat trimmed, cut in 1/2x3" strips
======================================================= ============== ===
Mix cabbage with vinegar; set aside.
In a 2-quart pam, bring broth to a boil. Stir in the couscous, cover pan
tightly, remove from heat, and let stand until couscous is tender to bite
and most of the liquid is abosorbed, about 5 minutes.
Meanwhile, place a wok or 10-12" frying pan over high heat. When pan is
hot, add 2 teaspoons oil and half the pork; stir-fry until pork is lightly
browned, about 3 minutes. Remove from pan; to pan, add 2 teaspoons oil and
remaining pork and repeat stir-frying step. Add to cooked meat.
o pan, add 2 more teaspoons oil, onion, ginger, and garlic; stir-fry 2
minutes. Return pork to pan, and add sauce. Stir until sauce boils, about 2
minutes.
Place cabbage in a layer on a large platter, or divide among 4 dinner
plates. Mound hot couscous on cabbage. Spoon pork and sauce over couscous.
Sprinkle with mint.
*** SAUCE ***
Stir together chicken broth, orange juice, cornstarch, soy sauce,
coriander, cumin, and cayenne.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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