| 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 <jewel1@ix.netcom.com> on
Feb 15, 1998
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