Stir-fry Of Pork With Vietnamese Flavors Jb
| 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)
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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