Stir-Fried Pork with Snow Peas (Mangetout)
Total time: 25 minutes
Snow Peas are traditional in Asian stir-fries. They stay crisp and green, adding both texture and color to the dish.
Ingredients:
- 10oz (300gr) pork tenderloin, boneless chops, suitable for stir-frying
- 1 onion
- 2 cloves garlic
- 1/2 red or green bell pepper
- 1 carrot
- 5oz (150gr) snow peas (mangetout)
- 1 tbs sesame oil
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) chicken stock
- 1 tbs sherry (optional)
- 1 tbs cornstarch (Maizena, corn flour) dissolved in
- 1 tbs soy sauce plus 1 tbs water
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock
Instructions:
- Rice:
- 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 fork.
- Stir-Fry:
- Thinly slice onion.
- Mince garlic.
- Julienne the pepper (techniques).
- Cut the carrot into matchsticks.
- Trim snow peas.
- Cut the pork into strips bite-size pieces.
- Heat olive oil in large nonstick skillet over medium-high heat.
- Add onion, pepper, carrot to skillet and stir-fry for 2 minutes.
- Add garlic and stir-fry another 2 minutes. Remove onion/pepper/garlic from pan and set aside.
- Add sesame oil to pan and heat. Add pork and stir-fry 3 - 5 minutes, until nicely browned.
- Remove and put with onions.
- Add snow peas to skillet and stir-fry 1 - 2 minutes.
- Return everything to the skillet.
- Add chicken stock, sherry and bring to a boil.
- Dissolve cornstarch in soy sauce. Add cornstarch mixture to pan and stir until thickened.
- Serve over Basmati Rice.