Stir Fried Spiced Pork On Couscous
|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)|
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.