This easy stir-fry explores the exquisite flavors of Vietnamese cuisine.
Active Time: 25 minutes |
Total Time: 35 minutes
2 tablespoons finely chopped fresh ginger
2 serrano or jalapeño peppers, seeded and finely chopped
4 cloves garlic, finely chopped
3 tablespoons fish sauce, divided
2 tablespoons orange juice, 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
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.
Per serving :
7 g Fat;
1 g Sat;
4 g Mono;
68 mg Cholesterol;
19 g Carbohydrates;
25 g Protein;
3 g Fiber;
575 mg Sodium;
615 mg Potassium