Recipe - Stir-Fry Of Pork With Vietnamese Flavors Jb

2 tablespoon Finely chopped fresh ginger
2 Serrano or jalapeno peppers,
seeded and finely chopped
4 Cloves garlic, finely
chopped
3 tablespoon Fish sauce
2 tablespoon Fresh orange juice
1 teaspoon Cornstarch
One half teaspoon Freshly ground black pepper
1 pound Pork tenderloin, trimmed of
fat and membrane and cut
across the grain into
1/4inchthick slices
1 tablespoon Sugar
3 teaspoon Vegetable oil, preferably
canola oil
2 cup Finely cut or sliced up onions (24
onions)
One fourth cup Sliced fresh cilantro leaves

In a shallow dish, combine ginger, peppers, garlic, 1 tablespoon of the
fish sauce, 1 tablespoon of the orange juice, cornstarch and black pepper.
Add pork and toss to coat it with marinade. Set aside to marinate for 10 to
20 minutes.

In a small bowl, mix sugar, the remaining 2 tablespoons fish sauce and 1
tablespoon orange juice.

Heat a wok or large nonstick skillet over high heat. Swirl in 1 teaspoon of
the oil. Add onions and cook, stirring, until limp and caramelized, about 5
minutes. Transfer the onions to a plate. Wipe out the pan. Add the
remaining 2 teaspoons oil to the pan and increase heat to high. Slowly drop
in pork and stirfry until browned and just cooked through, 2 to 3 minutes.
Add the reserved fish sauce/orange juice mixture and the reserved onions;
toss until the pork is coated with sauce. Sprinkle with cilantro and serve
over rice.

Per serving: 240 cal, 27 G Pro, 8.0 G Fat, 15 G Carb, 834 MG Sod, 79 MG
Chol

Reprinted from EatingWell website: http://www.eatingwell.com/recipes/
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Feb 15, 1998