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An Asian-inspired dish for the fearless palate! Enjoy with steamed white rice for serving.
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INGREDIENTS
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 pound pork tenderloin, cubed
1 lime, juiced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 teaspoon cornstarch
3 teaspoons dark sesame oil
1 tablespoon peanut oil
3 teaspoons minced fresh ginger root
2 green chile peppers, chopped
1/2 cup julienned carrots
1/2 cup sugar snap peas, julienned
2 teaspoons chili oil
1/4 cup chopped green onions
1/4 cup finely chopped peanuts
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DIRECTIONS
- Mix 2 tablespoons soy sauce, 1 tablespoon cornstarch and water in a medium bowl. Combine until smooth and mix in the pork cubes. Chill covered for about 45 minutes.
- Blend lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil in a small bowl. Reserve.
- Cook pork in a large skillet or wok with heated peanut oil. Mix in ginger and chile pepper. Saute for one minute before mixing in the marinade, carrots and sugar peas. Stir-fry for another 8 minutes or until pork is tender.
- Add lime mixture and lower heat settings. Allow it to simmer for about 8 minutes or until sauce is thick. Remove from flame and mix in the hot chile oil, green onions and peanuts.
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Recipe Comments |
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| Von Woodford: I need some advice for my blog….I like your layout. Can you help me? 4 1 3
Nestor Brathwaite: This blog is great. How did you come up witht he idea? 4 3 1
Dee Chisolm: How often do you write your blogs? I enjoy them a lot 3 6 7
Darrick Guethle: I like the layout of your blog and I’m going to do the same thing for mine. Do you have any...
hanna M: Looks really yummy, gonna try this out
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