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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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OH YUM. Found this while fixing up my Asian Cookbook for the Chinese/Vietnamese New Year Tag Game—February 2008. ;) Cook time includes marinating time. Ingredients:
1 lb pork tenderloin, sliced 1/4-inch thick |
3 tablespoons reduced sodium soy sauce |
1 teaspoon steak sauce |
2 garlic cloves, minced |
2 tablespoons minced fresh onions |
1/8 teaspoon crushed red pepper flakes (or to taste) |
2 tablespoons peanut oil |
2 cups cauliflower florets |
2 medium any color sweet bell peppers, cut in 1-inch squares |
2 tablespoons coarsely chopped dry roasted peanuts |
hot cooked rice |
Directions:
1. Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in a gallon ziplock bag. Marinate 30 minutes in the refrigerator.
2. Preheat wok & add oil.
3. Stir fry pork tenderloin mixture on high heat 4 - 5 minutes.
4. Stir in cauliflower and pepper squares & continue stir frying until vegetables are barely cooked.
5. Top with peanuts and serve with rice.
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