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Menu Plan for Fall I: Week 12, Day 6

Pork Amandine
Brown Rice

Cooking time: 30 minutes for menu           Cooking schedule: see below for instructions

          Pork lends itself so well to stir-fries but you could substitute chicken, turkey or even tofu if you prefer.  If you buy a larger tenderloin, divide it and freeze half for another time.  Or use boneless chops.

Pork Amandine

Total time: 30 minutes
     Loaded with celery and almonds, this was a classic dish on the menu of the Chinese restaurant I worked with. I have added a bit more pork and some fresh ginger to my version and serve it over brown rice.

 Ingredients:

• 10oz (300gr) pork tenderloin or boneless chops
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tsp minced ginger, minced
• 3 ribs celery, sliced  about 1 1/2 cups
• 4oz (120gr) mushrooms, trimmed, sliced
• 1/2 green pepper
• 1 medium carrot
• 1/2 cup almonds  whole, sliced or slivered
• 1 tbs olive oil
• 1 cup (8oz, 240ml) chicken stock
• 1 tsp soy sauce
• 1 tbs sherry (optional)
• 1 tbs cornstarch (Maizena, corn flour) dissolved in
• 1 tbs soy sauce plus 1 tbs water
• Brown Rice:
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock

 Instructions:

• Brown Rice:
• Cook rice according to package instructions.
• Pork:
• Julienne the pepper and carrot (techniques). 
• Cut the pork into large bite-size pieces.
• Heat olive oil in large nonstick skillet over medium-high heat.  
• Add onion to skillet and stir-fry for 2 minutes. 
• Add garlic, ginger and stir-fry another 2 minutes. 
• Remove onions/garlic from pan and set aside.  
• Add pork and stir-fry 3 - 5 minutes, until nicely browned. 
• Remove and put with onions. 
• Add carrots, mushrooms, peppers to skillet and stir-fry 5 minutes. 
• Return pork, onions, garlic and ginger to pan. 
• Add chicken stock, sherry, soy sauce and bring to a boil.  Cover, reduce heat and simmer for 5 minutes. 
• Remove cover, add cornstarch mixture and stir until thickened. 
• Stir in almonds and serve over rice.  
• Add more soy sauce if desired, according to taste.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small saucepan with lid, large skillet with lid Cook rice Thinly slice onion Mince garlic, ginger Stir-fry onion Cut pork Add garlic, ginger to onion, stir-fry Peel, julienne carrot, stir onions Remove onions, garlic, ginger Add pork, stir-fry

Julienne pepper, stir pork Trim, slice mushrooms, stir pork Remove pork Mind rice Add carrot, pepper, mushrooms to skillet, stir-fry Return pork, onions to skillet, stir Add stock, sherry, soy sauce to skillet Cover, simmer Fluff rice, put on platter Dissolve cornstarch in stock Thicken sauce Add almonds Spoon over rice and serve

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By Katie Zeller

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