Stir-Fry of Pork with Vietnamese Flavors

SoupNazi

Ingredients
2 tablespoons finely chopped fresh ginger
2 each serrano or jalapeño peppers , seeded and finely chopped
4 cloves garlic , finely chopped
3 tablespoons fish sauce , divided
2 tablespoons orange juice , divided divided
1 teaspoon cornstarch
1/2 teaspoon freshly ground pepper
1 pound pork tenderloin , trimmed and cut across the grain into 1/4-inch-thick slices
1 tablespoon sugar
3 teaspoons canola oil , divided
2 cups finely sliced onions (2-4 onions)
1/4 cup sliced fresh cilantro leaves

Instructions
Combine ginger, peppers, garlic, 1 tablespoon of the fish sauce, 1 tablespoon of the orange juice, cornstarch and black pepper in a shallow dish. Add pork and toss to coat it with marinade. Set aside to marinate for 10 to 20 minutes.
Mix sugar, the remaining 2 tablespoons fish sauce and 1 tablespoon orange juice in a small bowl.
Heat a wok over high heat. Swirl in 1 teaspoon of the oil. Add onions and cook, stirring, until limp and caramelized, about 5 minutes. Transfer the onions to a plate. Wipe out the pan. Add the remaining 2 teaspoons oil to the pan and increase heat to high. Slowly drop in pork and stir-fry until browned and just cooked through, 2 to 3 minutes. Add the reserved fish sauce/orange juice mixture and the reserved onions; toss until the pork is coated with sauce. Sprinkle with cilantro and serve over rice.


Nutritional Information
Servings Per Recipe: 4 servings
Amount Per Serving:
Calories 243.0
Total Fat 7.0g
Saturated Fat 1.0g
Cholesterol 68.0mg
Sodium 575.0mg
Total Carbs 19.0g
Dietary Fiber 3.0g
Protein 25.0g

courtesy of eatingwell.com

SoupNazi

Ingredients
2 tablespoons finely chopped fresh ginger
2 each serrano or jalapeño peppers , seeded and finely chopped
4 cloves garlic , finely chopped
3 tablespoons fish sauce , divided
2 tablespoons orange juice , divided divided
1 teaspoon cornstarch
1/2 teaspoon freshly ground pepper
1 pound pork tenderloin , trimmed and cut across the grain into 1/4-inch-thick slices
1 tablespoon sugar
3 teaspoons canola oil , divided
2 cups finely sliced onions (2-4 onions)
1/4 cup sliced fresh cilantro leaves

Instructions
Combine ginger, peppers, garlic, 1 tablespoon of the fish sauce, 1 tablespoon of the orange juice, cornstarch and black pepper in a shallow dish. Add pork and toss to coat it with marinade. Set aside to marinate for 10 to 20 minutes.
Mix sugar, the remaining 2 tablespoons fish sauce and 1 tablespoon orange juice in a small bowl.
Heat a wok over high heat. Swirl in 1 teaspoon of the oil. Add onions and cook, stirring, until limp and caramelized, about 5 minutes. Transfer the onions to a plate. Wipe out the pan. Add the remaining 2 teaspoons oil to the pan and increase heat to high. Slowly drop in pork and stir-fry until browned and just cooked through, 2 to 3 minutes. Add the reserved fish sauce/orange juice mixture and the reserved onions; toss until the pork is coated with sauce. Sprinkle with cilantro and serve over rice.


Nutritional Information
Servings Per Recipe: 4 servings
Amount Per Serving:
Calories 243.0
Total Fat 7.0g
Saturated Fat 1.0g
Cholesterol 68.0mg
Sodium 575.0mg
Total Carbs 19.0g
Dietary Fiber 3.0g
Protein 25.0g

courtesy of eatingwell.com