Five Spice Pork and Rice Stir-Fry |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A recipe from our local Savannah newspaper. Ingredients:
1 1/2 cups cooked brown rice |
salt & pepper |
1/4 cup fat-free low-sodium chicken broth |
2 tablespoons rice vinegar |
1 teaspoon chinese five spice powder |
3 medium garlic cloves, crushed |
1 tablespoon low sodium soy sauce |
1 tablespoon canola oil |
3/4 lb pork tenderloin, cut into 1/2-inch cubes |
1 cup sliced onion |
1 red bell pepper, seeded and sliced (about 1 c) |
1 tablespoon flour |
2 tablespoons slivered almonds |
Directions:
1. Season rice to taste.
2. Mix broth with vinegar, five-spice powder, garlic, and soy sauce; set aside.
3. Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss.
4. Add broth mixture to wok and stir-fry 2 minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1 minute to heat.
5. Divide rice between 2 dinner plates and top with pork mixture. Sprinkle with almonds.
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