Pork With Three Onions
|Teriyaki sauce||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Pork tenderloin||3⁄4 Pound|
|Peanut oil/Vegetable oil||2 Tablespoon, divided|
|Red onion||1 Small, cut into thin wedges|
|Yellow onion||1 Small, cut into thin wedges|
|Green onions||2 , cut into 1 inch pieces|
Combine teriyaki sauce and garlic in shallow bowl.
Cut pork across the grain into 1/4 inch slices; cut each slice in half.
Toss pork with teriyaki mixture.
Marinate at room temperature 10 minutes.
Heat large skillet over medium-high heat.
Add 1 tablespoon oil; heat until hot.
Drain pork; reserve marinade.
Stir-fry pork 3 minutes or until no longer pink.
Remove and set aside.
Heat remaining 1 tablespoon oil in skillet; add red and yellow onions.
Reduce heat to medium.
Cook 4 to 5 minutes until onions are softened, stirring occasionally.
Sprinkle with sugar; cook 1 minute more.
Blend reserved marinade into cornstarch in cup until smooth.
Stir into skillet.
Stir-fry 1 minute or until sauce boils and thickens.
Return pork along with any accumulated juices to skillet; heat through.
Stir in green onions.