Pork has always been popular in China. This colorful stir-fry pairs pork with ginger, chili, peppers, and bok choy or Chinese cabbage. For a spicier stir-fry, leave the seeds in the jalapeno chiles.
1/4 cup soy sauce
3 tablespoons mirin
2 tablespoons oriental sesame oil
1 tablespoon dark brown sugar
1 1/2 pounds pork tenderloin, cut across grain into 1/4-inch-thick slices
3/4 cup canned reduced-sodium chicken broth
For Stir Fry:
1 tablespoon cornstarch
6 tablespoons peanut oil
3 scallions, minced
2 tablespoons minced peeled fresh ginger
6 garlic cloves, minced
1 to 2 jalapeno or serrano chiles, minced
1 1/2 pounds bok choy or Chinese cabbage, cut crosswise into 1/4-inch-thick slices
2 red bell peppers, cut into 1/2-inch dice
Mix first 4 ingredients in large glass bowl to blend.
Add pork; toss to coat. Marinate 20 minutes.
Using slotted spoon, transfer pork to medium bowl.
Add chicken broth to marinade. Reserve pork and marinade separately.
For Stir Fry:
Mix cornstarch with 1 tablespoon marinade mixture in small bowl to form paste.
Heat large wok over high heat until almost smoking.
Heat 3 tablespoons peanut oil in wok until very hot.
Add scallions, ginger, garlic and chiles.
Stir-fry just until fragrant, about 30 seconds.
Add pork and stir-fry until just cooked through, about 3 minutes.
Using slotted spoon, transfer pork to bowl.
Add remaining oil to wok.
Add cabbage and bell peppers and stir-fry until crisp-tender, about 2 minutes.
Return pork to wok.
Add reserved marinade; bring to boil.
Stir cornstarch mixture to blend, add to wok.
Simmer until sauce thickens, stirring constantly, about 30 seconds.
Transfer mixture to serving bowl. Serve with rice.
|Calories: 549||Fat: 34g||Carbohydrates: 19g|
|Cholesterol: 111mg||Sodium: 1135mg||Protein: 41g|
|Fiber: 4g||% Cal. from Fat: 56%||% Cal. from Carbs: 14%|