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Sunday Best Pork Stir Fry

Microwaverina's picture
Ingredients
  Pork tenderloin 8 Ounce, trimmed of all visible fat
  Lemon juice 1 Tablespoon
  Soy sauce 1 Tablespoon
  Sherry extract 1⁄2 Teaspoon
  Honey 1⁄2 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Scallions 3 , julienned
  Chicken stock 2 Cup (32 tbs)
  Quick cooking brown rice 1 1⁄4 Cup (20 tbs)
  Onion 1 Small, thinly sliced
  Sesame oil 1⁄2 Teaspoon
  Carrots 2 Medium, julienned
  Yellow squash 8 Ounce, julienned (1 Squash)
  Thinly sliced mushrooms 2 Cup (32 tbs)
  Snow peas 2 Cup (32 tbs)
  Cornstarch 2 Teaspoon
Directions

Freeze the pork until firm enough to slice easily, about 30 minutes.
Cut across the grain into thin slices, about 2" long.
In a large bowl, combine the lemon juice, soy sauce, sherry extract, honey, and ginger.
Add the pork and scallions.
Stir well to combine.
Set aside to marinate.
In a 2-quart saucepan over medium heat, bring 1 1/2 cups of the stock to a boil.
Stir in the rice, reduce the heat to low, cover the pan, and simmer for 10 minutes.
Keep warm.
While the rice is cooking, place the onions and oil in a deep 2-quart casserole.
Microwave on high for 2 minutes.
Add the pork mixture.
Microwave on high for 4 minutes.
Stir.
Microwave on high for 3 to 4 minutes, or until the pork is cooked through.
Add the carrots, squash, mushrooms, and snow peas.
Microwave on high for 2 to 3 minutes.
Stir well.
Microwave on high for 3 to 4 minutes, or until the vegetables are crisp-tender.
In a 1-quart saucepan, combine the cornstarch and the remaining 1/2 cup stock.
Stir over medium heat until the mixture comes to a boil and thickens.
Add to the casserole and stir well.
Cover and let stand for 4 to 5 minutes.
Serve over the rice.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pork

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