Stir-Fry of Pork with Vietnamese Flavors

From EatingWell: May/June 1995 — Subscribe Now!

This easy stir-fry explores the exquisite flavors of Vietnamese cuisine.

Stir-Fry of Pork with Vietnamese Flavors Recipe

4 servings

Active Time: 25 minutes

Total Time: 35 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

Nutrition

Per serving: 243 calories; 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.

Nutrition Bonus: Selenium (44% daily value), Vitamin C (28% dv), Potassium (18% dv).

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 3 lean meat