Stir-fry Of Pork With Vietnamese Flavors Jb

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

INGREDIENTS

2	T	Finely chopped fresh ginger
2		Serrano or jalapeno peppers
		seeded and finely chopped
4		Cloves garlic, finely
		chopped
3	T	Fish sauce
2	T	Fresh orange juice
1	t	Cornstarch
1/2	t	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	T	Sugar
3	t	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 <jewel1@ix.netcom.com>
on Feb 15, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 378 Calories From Fat: 149 Total Fat: 16.7g Cholesterol: 106.6mg Sodium: 256.8mg Potassium: 889.2mg Carbohydrates: 19.3g Fiber: 4.2g Sugar: 8.8g Protein: 37.7g