Exotic Pork Vegetables
by the Editors of Easy Home Cooking Magazine
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Exotic Pork Vegetables
Exotic Pork & Vegetables
Yield: Makes 4 servings
Ingredients:
1/4
cup water
2
teaspoons cornstarch
4
tablespoons peanut oil, divided
6
whole dried hot red chili peppers
4
cloves garlic, sliced
1
pork tenderloin (about 3/4 pound), thinly sliced
1
large carrot, peeled and cut into 1/4-inch-thick slices*
2
ounces fresh oyster, shiitake or button mushrooms,** cut into halves
1
baby eggplant, thinly sliced
5
ounces fresh snow peas, ends trimmed
3
tablespoons packed brown sugar
2
tablespoons fish sauce
1
tablespoon dark sesame oil
Hot cooked rice
Preparation:
1.
Combine water and cornstarch in cup; set aside.
2.
Heat wok or large skillet over high heat 1 minute. Drizzle 2 tablespoons peanut oil into wok and heat 30 seconds. Add peppers and garlic; stir-fry about 1 minute. Add pork; stir-fry 3 to 4 minutes or until no longer pink. Remove pork mixture to bowl; set aside.
3.
Add remaining 2 tablespoons peanut oil to wok. Add carrot, mushrooms and eggplant; stir-fry 2 minutes. Add snow peas and pork mixture; stir-fry 1 minute.
4.
Stir cornstarch mixture; add to wok. Cook 1 minute or until thickened. Stir in brown sugar, fish sauce and sesame oil; cook until heated through. Serve over rice.
This recipe appears in: Asian
