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Stir Fried Spiced Pork On Couscous

the.instructor's picture
Ingredients
  Shredded red cabbage 10 Ounce (4 Cups)
  Seasoned rice vinegar/Cider vinegar plus 1 tablespoon sugar 1⁄4 Cup (4 tbs)
  Regular strength chicken broth 2 Cup (32 tbs)
  Couscous 6 Ounce (1 Cup)
  Salad oil 2 Tablespoon
  Boneless pork loin/Shoulder 1 Pound, fat trimmed, cut in 1/2- by 3-inch strips
  Onion 1⁄2 Pound, thinly sliced (1 Large One)
  Minced fresh ginger 1 Tablespoon
  Garlic 2 Clove (10 gm), pressed / minced
  Chopped fresh mint/Cilantro leaves 1⁄4 Cup (4 tbs)
Directions

Mix cabbage with vinegar; set aside.
In a 1 1/2- to 2-quart pan, bring broth to a boil.
Stir in the couscous, cover pan tightly, remove from heat, and let stand until couscous is tender to bite and most of the liquid is absorbed, about 5 minutes.
Meanwhile, place a wok or 10- to 12-inch frying pan over high heat.
When pan is hot, add 2 teaspoons oil and half the pork; stir-fry until pork is lightly browned, about 3 minutes.
Remove from pan; add 2 teaspoons oil and remaining pork to pan, and repeat stir-frying step.
Add to cooked meat.
To pan, add 2 more teaspoons oil, onion, ginger, and garlic; stir-fry 2 minutes.
Return pork to pan and add sauce.
Stir until sauce boils, about 2 minutes.
Place cabbage in a layer on a large platter, or divide among 4 dinner plates.
Mound hot couscous on cabbage.
Spoon pork and sauce over couscous.
Sprinkle with mint.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork

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