Twice Cooked Pork Stir Fry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love twice cooked pork in the restaurant and I was looking for a way to recreate it at home. Use the crushed red pepper to make it hot or leave it out for a milder flavor. Ingredients:
6 ounces pork tenderloin |
1 tablespoon vegetable oil |
1/2 cup sliced onion |
1 garlic clove, minced |
2 cups shredded cabbage |
1 cup julienned carrot |
3/4 cup thinly sliced bell pepper |
1 cup sliced mushrooms |
1 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup chicken broth |
2 teaspoons cornstarch |
4 cups cooked rice (white or brown) |
Directions:
1. Cook pork slightly in a nonstick skillet sprayed with non stick spray just until slightly pink in the center. Let cool 5 minutes and cut into thin strips.
2. Heat oil in large skillet or wok over medium high heat. Stir fry onion and garlic for 2-3 minutes. Add cabbage, carrots, bell pepper, mushrooms, pork, crushed red pepper, salt and pepper; stir fry for 5 minutes until vegetables are crisp tender.
3. Combine chicken broth and cornstarch in a small cup until smooth. Add to skillet; cook and stir gently about 1 minute or until slightly thickened.
4. Serve over rice.
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