Pork with Poblano Chili, Grapes and Cracked Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This innovative dish from Susanna Foo, the Philadelphia restaurant that takes its chef-owner's name, combines Asian and southwestern influences. Serve it with rice. Ingredients:
1 pound pork tenderloin, cut into 1/4-inch-thick slices |
2 tablespoons plus 1/3 cup peanut oil |
3 tablespoons soy sauce |
4 teaspoons cornstarch |
1/4 cup canned low-salt chicken broth |
1 tablespoon oyster sauce |
6 green onions (white parts only), cut into 1-inch pieces |
1 large poblano chili,** seeded, cut into matchstick-size strips |
1 red bell pepper, cut into matchstick-size strips |
2 garlic cloves, minced |
1/2 cup red seedless grapes, halved |
1 teaspoon coarsely ground black peppercorns |
Directions:
1. Mix pork, 2 tablespoons oil, soy sauce and 3 teaspoons cornstarch in medium bowl. Cover and refrigerate 1 to 3 hours. Mix 1 teaspoon cornstarch, broth and oyster sauce in small bowl.
2. Heat 1/3 cup oil in large skillet over high heat until very hot. Add half of pork; stir-fry 3 minutes. Transfer pork to strainer. Repeat stir-frying with remaining pork. Pour off all but 2 tablespoons oil from skillet. Add onions, poblano, bell pepper and garlic to skillet; stir-fry 2 minutes. Add pork, grapes, ground pepper and oyster sauce mixture. Stir until pork is coated with sauce. Serve immediately.
3. *Oyster sauce is available at Asian markets and some supermarkets.
4. **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
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