Gingered Pork With Asian Pears Recipe
Ingredients
| 3 large firm-ripe Asian or regular pears (about 1 1/2 lbs./680 g total}, peeled, cored, and thinly sliced | ||
| Cider vinegar | 3 Tablespoon | |
| Vegetable oil | 1 Teaspoon | |
| Pork tenderloin | 1 pound, cut in to chunks | |
| Firmly packed brown sugar | 2 Tablespoon | |
| Dry white wine | 2/3 Cup (16 tbs) | |
| Fat | 2/3 Cup (16 tbs), reduced | |
| Minced ginger | 2 Teaspoon | |
| 4 teaspoons cornstarch blended with | ||
| Cold water | 4 Teaspoon | |
| Spinach | 3/4 Cup (16 tbs), finely shredded | |
Directions
1. In a large bowl, gently mix pears and 1 tablespoon (15 ml) of the vinegar. Set aside.
2. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add pork and stir-fry until lightly browned on outside and no longer pink in center; cut to test (about 8 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove meat from pan with a slotted spoon; keep warm.
3. Add sugar and remaining 2 tablespoons (30 ml) vinegar to pan. Bring to a boil; then boil, stirring, for 1 minute. Add wine, broth, and ginger; return to a boil. Boil, stirring, for 3 minutes. Add pears and cook, gently turning pears often, until pears are heated through (about 3 minutes). Stir cornstarch mixture well and pour into pan. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes).
4. Remove pan from heat; return meat to pan and mix gently but thoroughly. Gently stir in spinach
2. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add pork and stir-fry until lightly browned on outside and no longer pink in center; cut to test (about 8 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove meat from pan with a slotted spoon; keep warm.
3. Add sugar and remaining 2 tablespoons (30 ml) vinegar to pan. Bring to a boil; then boil, stirring, for 1 minute. Add wine, broth, and ginger; return to a boil. Boil, stirring, for 3 minutes. Add pears and cook, gently turning pears often, until pears are heated through (about 3 minutes). Stir cornstarch mixture well and pour into pan. Cook, stirring, until sauce boils and thickens slightly (1 to 2 minutes).
4. Remove pan from heat; return meat to pan and mix gently but thoroughly. Gently stir in spinach
Chef
