Because I love BBQ'ing pork tenderloin so much I often don't think about using it in other dishes. But pork tenderloin lends itself so well to a stir-fry, especially when you throw in some ginger and hoisin sauce.
Pork and Broccoli Stir Fry
- 1 pork tenderloin
- 1tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp minced gingerroot
- 3 cups chopped broccoli florets and peeled stems
- 2 carrots, sliced
- 1 red pepper, sliced
Sauce:
- 3/4 cup vegetable stock
- 2 - 3 tbsp hoisin sauce
- 1/3 cup of water
- 2 tbsp tamari
- 4 tsp cornstarch
- 1 tbsp rice vinegar
In small bowl or measuring cup whisk together ingredients for sauce. Set aside - you will need to whisk again before adding to stir-fry.
Slice pork in half lengthwise; cut crosswise into 1/2 inch thick slices. In large wok or skillet, heat oil over high heat; stir-fry pork until just a hint of pink remains, about 5 minutes. Transfer to plate.
Add garlic and ginger to work; stir-fry over medium-high heat for 30 seconds. Add vegetables and 2 tbsp water; cover and steam about 3 minutes, until tender crisp.
Return pork and any accumulated juices to wok. Stir sauce into wok and cook, stirring, until thickened and glossy, about 2 minutes.
At this point I add some Farkay noodles that I've already cooked and cooled. This would be great over rice as well.
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