Stir-fry of pork with vietnamese flavors *jb
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Stir-fry of pork with vietnamese flavors *jb
  Stir Fry    Pork    Vietnamese  
Last updated 6/12/2012 1:25:01 AM. Recipe ID 58790. Report a problem with this recipe.
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      Title: Stir-fry of pork with vietnamese flavors *jb
 Categories: Main dish, Pork, Low-cal, Stir-fry
      Yield: 4 Servings
 
      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
 
  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
  




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Recipe ID 58790 (Apr 03, 2005)

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