Recipe - Stir-Fried Spiced Pork On Couscous

4 cup Shredded red cabbage
One fourth cup Seasoned rice vinegar
2 cup Chicken broth
1 cup Couscous
2 tablespoon Salad oil
1 pound Boneless pork loin/shoulder*
1 Onion,large,thinly cut or sliced up
1 tablespoon Minced fresh ginger
2 Garlic cloves,pressed/minced
One fourth cup Chopped fresh mint leaves

SAUCE
Three fourths cup Chicken broth
One half cup Orange juice
4 teaspoon Cornstarch
2 tablespoon Soy sauce
1 teaspoon Ground coriander
One half teaspoon Ground cumin
One fourth teaspoon Cayenne

* fat trimmed, cut in 1/2x3" strips
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Mix cabbage with vinegar; set aside.
In a 2quart pam, bring broth to a boil. Stir in the couscous, cover pan
tightly, remove from heat, and let stand until couscous is tender to bite
and most of the liquid is abosorbed, about 5 minutes.
Meanwhile, place a wok or 1012" frying pan over high heat. When pan is
hot, add 2 teaspoons oil and half the pork; stirfry until pork is lightly
browned, about 3 minutes. Remove from pan; to pan, add 2 teaspoons oil and
remaining pork and repeat stirfrying step. Add to cooked meat.
o pan, add 2 more teaspoons oil, onion, ginger, and garlic; stirfry 2
minutes. Return pork to pan, and add sauce. Stir until sauce boils, about 2
minutes.
Place cabbage in a layer on a large platter, or divide among 4 dinner
plates. Mound hot couscous on cabbage. Spoon pork and sauce over couscous.
Sprinkle with mint.

*** SAUCE ***
Stir together chicken broth, orange juice, cornstarch, soy sauce,
coriander, cumin, and cayenne.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini