We are pleased to announce that as of March 4, 2025, an updated Rich Text Editor has been introduced in the MyFitnessPal Community. To learn more about the changes, please click here. We look forward to sharing this new feature with you!

Stir-Fry of Pork with Vietnamese Flavors

SoupNazi
SoupNazi Posts: 4,229 Member
edited September 2024 in Recipes
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

Replies

  • SoupNazi
    SoupNazi Posts: 4,229 Member
    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
This discussion has been closed.