Texan Stir-Fry From The Nice Polish Girl |
|
 |
Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I noticed this recipe on the back of a box of Texmati rice last week when I was making some for another purpose. I tried it tonight, and it's very tasty. I used 1 Tbl. of Texas style chili powder, added some coarsely chopped mild green chilies, used frozen sweet corn, but kept everything else the same. Also had some Queso Fresca cheese to top it with. Real different flavor! (for me anyway!) Ingredients:
1 -2 tablespoon oil |
1 pork tenderloin, trimmed,thinly sliced and cut into one inch strips |
1 -2 tablespoon chili powder |
1 -2 bunch green onion, cut into 1 inch pieces |
1 clove garlic, minced (or more) |
1 can black beans, drained and rinsed |
1 cup chopped cilantro |
1 pint cherry tomatoes, sliced in half |
1 cup whole kernel corn, drained if using canned |
1 tablespoon lime juice |
1/4 teaspoon salt |
3 cups cooked texmati rice |
Directions:
1. Heat the oil in a large skillet or wok.
2. Stir-fry pork with chili powder until lightly browned.
3. Remove with slotted spoon and set aside.
4. Add onions and garlic to drippings; stir-fry 30 seconds.
5. add remaining ingredients except rice; stir fry 2-3 minutes.
6. Stir in pork; heat through.
7. Serve over hot Texmati rice.
|
|