Tuesday, March 2, 2010
Stir-fry with pork tenderloin and snow peas
This dish started with a small piece of pork tenderloin that had been in my freezer for a couple of weeks--perhaps 6 or 7 ounces. It wasn't enough to make the centerpiece of our plates, but plenty to use with a veggie-heavy, Asian accented dinner.
Slice the pork into thin strips so it cooks as fast as your thinly-sliced vegetables do. Served over brown rice, it's a great weeknight supper.
Recipe: Stir-fried pork, shiitake mushrooms, and snow peas
Serves 2 -- can be doubled
2 T canola oil
1/2 cup chopped onion
1/2 cup chopped bell pepper (orange or red)
2 T minced garlic
6-8 ounces pork tenderloin, cut into strips and lightly salted
2 cups thinly sliced shiitake mushrooms
1/2 cup shredded carrots (optional)
1 cup chicken broth or stock
Freshly ground black pepper, to taste
1 T sesame seeds (optional)
3 T sodium-reduced soy sauce, plus more for serving
Heat oil over medium heat in a large nonstick skillet. Add onion, pepper and garlic. Stir fry for 2-3 minutes until veggies start to tenderize. Increase heat to medium-high, add pork and stir fry until it begins to lose its pink color. Add mushrooms and carrots, continuing to stir constantly.
When mushrooms begin to lose their juices, add stock and reduce heat back to medium.
Stir fry for another couple of minutes, adding sesame seeds, pepper and soy sauce.
Serve immediately over brown rice, if desired, and pass soy sauce at the table.