19.4.14

Stir Fry Peppers and Asian Pork Tenderloin

 

This is a simple and healthy meal that can be made in less than 30 minutes. I have chosen brown basmati rice, a healthier choice than white rice. My way of cooking rice yields a light and fluffy grain. Boil in plenty of salted water until al dente. Strain through a calendar or sieve and lay a clean tea towel over the rice. Let it steam until the rest of the meal is ready. I use this method for all types of rice.

Asian Pork Tenderloin
1 large tenderloin about 1 1/2 pounds.
1/3 cup soy sauce
1/4 cup rice vinegar
3 tbsp. light brown sugar
2 medium cloves garlic, minced
1 1/2 tbsp. peeled and minced fresh ginger
1 tbsp. Asian chile sauce

Trim the pork of any silver skin. Cut on the diagonal into 1/2 inch thick medallions.
In a small bowl whisk together the soy sauce, 2 tablespoons of the vinegar, 2 tablespoons. of the brown sugar, the garlic, ginger, 1/2 tablespoons. sesame oil, and 2 tsp chile sauce.  Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use as a sauce.  Let the pork sit at room temperature for 15 minutes or refrigerate for up to 2 hours.

Heat 2 tablespoons canola oil in a heavy 12 inch skillet over medium high heat until shimmering hot.  Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate.  Discard the marinade.  Add half of the pork medallions to the skillet, spacing them evenly.  Cook them without touching until well browned, about 2 minutes.  Flip and cook until the pork is just cooked through, about 2 more minutes. 

 

 

 Stir Fry Peppers and Onions 

1 large onion
1 clove garlic
1 teaspoon minced fresh ginger
 2 large red or green peppers
2 teaspoons soy sauce
2 teaspoons rice vinegar
Freshly ground black pepper to taste
Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
Add soy sauce, vinegar and pepper and cook another minute. Serves 3.


3 comments:

  1. Really enjoy these types of dishes..thanks!

    ReplyDelete
  2. Can you think of any dish with better color that this? Love the tangle of reds and yellows. Must taste great too!

    ReplyDelete

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