Monday, January 30, 2012

Pork Stir Fry with Rice

Simple Pork Stir Fry with rice #recipe



Happy Monday Everybody,

How was your weekend? Did you do anything interesting? 
As for me I had great weekend, did little bit of this and little bit of that but  the most of all cooking was the biggest part. Made a bundt cake that did came out as I planned, but it was eaten anyways. You know when the craving for something sweet kick in and you don't care that it's not as sweet, it doesn't look like it should and  I think that I mixed too many stuff in there using apples, bananas, and blueberries+almonds...I am not quiet sure what I did wrong but the important think was that it was eaten..will post the photo on a Facebook because recipe is not something that you really want to try!:))) trust me!!!!
I ate pork for the first time in a 6 months and it was just a few small pieces..It's not that I am not fan of fine lean chunk of pork, but my stomach have hard time digesting so I am avoiding it as much as I can. 
I bought small package because it was so red, and fresh that I just had to get it and make this stir fry. Recipe is very simple, and I posted a while ago something similar using peas, however this one is what I usually make and just instead of the pork I am using lean Angus beef or chicken breast. Vegan and Vegetarian friends don't get offended just use tofu or just plain veggie stir fry! Vegetables used in this dish were fresh and not frozen or canned. 


Pork Stir Fry with Rice
Serves 2-3 
Ingredients:
  • 2 Tbs. Oil, more if needed 
  • 1 tbsp. all purpose flour or starch 
  • 6 oz. of Pork Tenderloin
  • 2 slices of fresh ginger, grated 
  • 2 Garlic cloves, minced 
  • Assorted peppers, cut into strips 
  • 1/2 onion, slice into thin slices
  • 2 Large Carrots, julienne 
  • 1 cup of Broccoli Florets
  • 1 Tbs. Low sodium Soy Sauce/or to taste 
  • 1/2 Tbsp Oyster Sauce 
  • 6 Tbsp. Chicken/beef broth
  • 2 tsp. sugar or honey  
  • Few pinches of Ground Black pepper 

Directions:
  1. Cut meat into thin, not more than 1/2 inch thick slices, and dust the meat in flour until all coded; set aside. 
  2. Cut Peppers, Onion, and Carrots. Wash the Broccoli and cut the root off leaving only florets.
  3. Preheat the oil and drop ginger and garlic, let it cook for few second so the oil could get infused then add floured meat slices in. Cook until you see brown on both sides. 
  4. Take the meat out onto plate, and drop in the veggies. One by one, stir frying each veggie for few seconds before adding new one. Add more Oil if needed. Add broccoli last because you want this just to get few minutes of cooking.  
  5. Add meat back in the wok/or pan and stir fry until all well combined. Constant stir frying is necessary to prevent from burning. You can turn the heat down if you desire.  
  6. Meantime, mix soy sauce, oyster sauce and chicken or beef broth and sugar or honey with ground black pepper.  
  7. Pour mixed liquid over veggies  and pork and stir fry until liquid is turned into thicker sauce which is few minutes. and both pork and veggies are well coded. 
  8. You may add cooked rice with the stir fry or serve it on the side. You can drizzle some sesame oil on top as well garnish with toasted sesame seeds. 

3 oz. of pork tenderloin have 1.02 g of Saturated fat and 2.9 g of fat, compared to 86 g Saturated fat and 3 g total fat in the same amount of skinless chicken breast and 2.58 g and 9.25 g, respectively, in skinless chicken thighs.

NOTE**
You can use beef thinly sliced or chicken instead of the pork. 
Mushrooms, or tofu could be substituted for any meat. 
Oyster sauce alternative: You can use Vegetarian "oyster" sauce made out of mushrooms. I don't like adding Worcestershire sauce but it could be used as a sub too. 

Simple pork stir fry with rice #recipe #takeout #homemade

Rice:
If you have rice cooker then read instructions how to cook rice. 
For stove top:
1 cup rice
2 cups water
1/2 teaspoon salt

Directions:
Wash the rice under cold water until the water is almost clear.
Turn the heat on high and add water in the pot with rice.
Add bit of salt and stir.
Cook on high until it boil, then reduce on simmer, stir and cover.
10 minutes of simmering, turn off the stove and let it stand in the pot for next 7 minutes to steam up. After 10 minutes, take the lid off and fluff the rice. 





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I wish you beautiful Spring week!
your friend,
Sandra 
Sandra's Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.

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