Gingered Pork With Asian Pears
|Firm ripe pears||1 1⁄2 Pound, peeled, cored and thinly sliced (3 Large, Asian / Regular, 680 Gram)|
|Cider vinegar||45 Milliliter (3 Tablespoon)|
|Vegetable oil||1 Teaspoon|
|Pork tenderloin||1 Pound, trimmed of fat and cut into 1 inch chunks (455 Gram)|
|Firmly packed brown sugar||2 Tablespoon|
|Dry white wine||160 Milliliter (2/3 Cup)|
|Defatted reduced sodium chicken broth||160 Milliliter (2/3 Cup, Fat Free)|
|Minced fresh ginger||2 Teaspoon|
|Cornstarch||4 Teaspoon, blended with 4 teaspoons cold water|
|Cold water||4 Teaspoon|
|Spinach||25 Gram, finely shredded to make 3/4 cup|
1. In a large bowl, gently mix pears and 1 tablespoon (15 ml) of the vinegar. Set aside.
2. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add pork and stir-fry until lightly browned on outside and no longer pink in center; cut to test (about 8 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove meat from pan with a slotted spoon; keep warm.
3. Add sugar and remaining 2 tablespoons (30 ml) vinegar to pan. Bring to a boil; then boil, stirring, for 1 minute. Add wine, broth, and ginger; return to a boil. Boil, stirring, for 3 minutes. Add pears and cook, gently turning pears often, until pears are heated through (about 3 minutes). Stir cornstarch mixture well and pour into pan. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes).
4. Remove pan from heat; return meat to pan and mix gently but thoroughly. Gently stir in spinach