Saturday, April 19, 2008

Pork Stir-Fry

Wok this Way, Devotees of Dainty Cooking!

This is such a terrific recipe, and it really takes about 10 -- 15 minutes to do, thanks to the miracle of frozen veggies. Also, I usually buy a more-standard 2-lb pork tenderloin, and then I freeze half to use for kebabs or cutlets. This stir fry bursts with flavor, though, and the crunchy veggies are just perfect in this warm, slightly sweet sauce.

Pork Stir-Fry

You'll need:

1 lb. lean pork tenderloin, chopped into small chunks or in long strips, to your preference
2 t. peanut or sesame oil
4 minced cloves of garlic
1 T. grated ginger (I like to grate it fresh, but you can use dried ginger, just use less since dried herbs/spices tend to be more intense)
1 t. red pepper flakes (optional)
1 lb. frozen stir-fry veggies (pick a big bag of your favorites!)
1 t. cornstarch
1/4 C. water
1 t. orange marmalade*
3 T. reduced-sodium soy sauce
1 t. rice vinegar (you can totally use regular vinegar)
1 T. unsalted soy nuts (you can substitute pine nuts or sesame seeds if you like)

Get your wok or a big skillet all heated up, over medium-high heat. Add in 1 tsp of the oil and brown your pork until just done. Reserve and keep warm. Add in your other t. of oil and then the garlic, ginger and pepper flakes (if using). Let these get blended and fragrant, about 1 -- 2 minutes. Then toss in your frozen, un-thawed veggies. These will need to cook until thawed, about 6 -- 8 minutes. Stir occasionally, making sure they get good and coated with the ginger and garlic. Meanwhile, mix up your cornstarch and water. When your veggies are soft, add in the soy sauce, vinegar, marmalade and cornstarch mixture, and then bring it all to a boil. Finally stir in your pork and let it all get heated together. Top with soy nuts and serve over warm brown rice!

Also, I have found these wonderful egg rolls by Kahiki, in the frozen section of your grocery store! The vegetable egg rolls are only 70 calories each and they're really crunchy and good, so have those baking while you're whipping up this very easy stir-fry. It's only 5 pts on WW, so about 275 -- 325 calories.

* I ran out of orange marmalade and didn't realize when I started cooking last night! Story of my life... Anyway, I mixed up 1/2 t. of reduced fat peanut butter, 1/2 t. of honey and a splash of lemon juice and used that as a substitute, and HONEY, it was GOOD.


Pharm Girl in a Farm World said...

Susan, I just stumbled onto your site and absolutely love it! What a fun mix of humor, cooking and pin-up girls! =) Keep up the good work!

The Dainty Deb said...

Thanks so much! Glad you like it -- I've been so lazy this summer that I've barely published a thing, but just over the last couple of days I've been compliling some new recipes! :)