Sunday Best Pork Stir Fry
|Pork tenderloin||8 Ounce, trimmed of all visible fat|
|Lemon juice||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Sherry extract||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)|
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.
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.
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.
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.