Sunday Best Pork Stir Fry Recipe
Ingredients
| 8 ounces pork tenderloin, trimmed of all visible fat | ||
| Lemon juice | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sherry | 1/2 Teaspoon | |
| Honey | 1/2 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| Scallions | 3 , julienned | |
| Chicken stock | 2 Cup (16 tbs) | |
| 1 1/4 cups quick-cooking brown rice | ||
| Onion | 1 Small, thinly sliced | |
| Sesame oil | 1/2 Teaspoon | |
| Carrots | 2 Medium, julienned | |
| 1 yellow squash (about 8 ounces), julienned | ||
| 2 cups thinly sliced mushrooms | ||
| Snow peas | 2 Cup (16 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.
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.
Chef
