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Thyme for Cooking, the Blog

Pork Amandine Basmati Rice

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

Pork Amandine                                                             Time: 30 minutes

8 - 10 oz (300gr) pork tenderloin or boneless chops
1 onion
2 cloves garlic
1 tsp minced ginger
3 stalks celery  about 1 1/3 cups
1/2 green pepper we'll use up whatever is left on Thursday
1 carrot
2 - 4 oz mushrooms   whatever is left from the Coq au Vin
1/2 cup almonds, sliced or slivered
1 tbs olive oil
1 cup chicken stock
1/2 tbs soy sauce
1 tbs sherry (optional)
2 tbs cornstarch (Maizena) dissolved in 1 tbs soy sauce plus 1 tbs water

Thinly slice onion.  Mince garlic.  Mince ginger (peel first).  Julienne the pepper and carrot (techniques).  Trim and slice mushrooms.  Slice celery on the diagonal.   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 and 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 and pepper 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 and add cornstarch mixture and stir until thickened.  Stir in almonds and serve over rice.   Add more soy sauce if desired, according to taste.

Basmati Rice                                      Time: 20 minutes or whatever your package says

2/3 cup Basmati rice
1 tsp butter
1 1/3 cups  chicken stock

Melt butter in small saucepan over medium heat.  Add rice and sauté, stirring for 2 - 3 minutes.  Add stock or water.  Cook rice for length of time on package.  When done fluff with a fork and serve.

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Cooking schedule: 30 minutes Assemble all ingredients and utensils Clean all vegetables Slice onion Mince ginger and garlic Sauté Basmati Julienne carrot and peppers Slice celery and mushrooms Stir-fry onion Add stock to Basmati, cover and simmer

Cut pork into pieces Add garlic and ginger, stir-fry Remove onion/garlic Stir-fry pork Remove pork, stir-fry carrots, mushroom, pepper Return all to skillet, add stock, etc. heat Cover and simmer Uncover, thicken, stir in almonds Fluff rice Serve all

 

 

 

 

 

 

Cooking for Two?  Or more? 
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week. 

 

Easy Recipes
         Great Dinners
                    We do the planning; You do a bit of cooking

TfC Weekly Menu Planning Service
Only $7.50 per month!

Each Thursday get 7 days of dinner menus with all of the recipes, complete instructions for preparing the meals and a shopping list, coded by day and categorized by food, delivered to your Inbox.

Take the stress out of dinner and start enjoying easy, healthy, gourmet meals tonight!

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