Name: Stir-Fry of Pork with Vietnamese Flavors Jb
Ingredients: 2 tb Finely chopped fresh ginger; 2 Serrano or jalapeno peppers, seeded and finely chopped; 4 Cloves garlic, finely chopped; 3 tb Fish sauce; 2 tb Fresh orange juice; 1 ts Cornstarch; 1/2 ts Freshly ground black pepper; 1 lb Pork tenderloin, trimmed of fat and membrane and cut across the grain into 1/4-inch-thick slices; 1 tb Sugar; 3 ts Vegetable oil, preferably canola oil; 2 c Finely sliced onions (2-4 onions); 1/4 c Sliced fresh cilantro leaves

Man, it’s great to be in the thick of the fight, to draw the old Devil’s heaviest guns, to have him at you with depression and discouragement, slander, disease! He doesn’t waste time. He hits good and hard when a fellow is hitting him. You can always measure the weight of your blow by the one you get back. When you’re on your back with fever and at your last ounce of strength, when some of your converts backslide, when you learn that your most promising inquirers are only fooling, when your mail gets held up and some don’t bother to answer your letters, is that the time to put on your mourning suit? No Sir! That's the time to pull out the stops and shout hallelujah! The old fellow’s getting it in the neck and he’s giving it back. And all of heaven is watching over the battlements: “Will he stick it out?” And as they see who is with us, as they see around us the unlimited reserves, the boundless resources, as they see the impossibility of failure with God, how disgusted and sad they must be when we run away. Glory to God! We're not going to run away. We're going to stand.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Seafood, Vegetables	Vietnamese	Main dish, Pork, Low-cal, Stir-fry	4	Servings

INGREDIENTS

2	tb	Finely chopped fresh ginger
2		Serrano or jalapeno peppers, seeded and finely chopped
4		Cloves garlic, finely chopped
3	tb	Fish sauce
2	tb	Fresh orange juice
1	ts	Cornstarch
1/2	ts	Freshly ground black pepper
1	lb	Pork tenderloin, trimmed of fat and membrane and cut across the grain into 1/4-inch-thick slices
1	tb	Sugar
3	ts	Vegetable oil, preferably canola oil
2	c	Finely sliced onions (2-4 onions)
1/4	c	Sliced fresh cilantro leaves

INSTRUCTIONS

In a shallow dish, combine ginger, peppers, garlic, 1 tablespoon of the
fish sauce, 1 tablespoon of the orange juice, cornstarch and black pepper.
Add pork and toss to coat it with marinade. Set aside to marinate for 10 to
20    minutes.
In a small bowl, mix sugar, the remaining 2 tablespoons fish sauce and 1
tablespoon orange juice.
Heat a wok or large nonstick skillet 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.
Per serving: 240 cal, 27 G Pro, 8.0 G Fat, 15 G Carb, 834 MG Sod, 79 MG
Chol
Reprinted from EatingWell website: http://www.eatingwell.com/recipes/
Posted to MM-Recipes Digest  by Julie Bertholf <[email protected]> on
Feb 15, 1998

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