Thursday, August 14, 2008

Pork & Green Bean Stir-Fry

This wasn't my absolute favorite meal ever, but the pork was super yummy. I added broccoli to the original recipe because I had some in my crisper that needed to be used. Plus, we LOVE broccoli. I also cut down on the ginger from 2 Tbsp to just one. And even then, then predominate flavor was ginger. That's not a bad thing, necessarily, but I think 2 Tbsp would have made it nearly inedible.

Pork & Green Bean Stir-Fry

* 1 (about 3/4 pound) pork tenderloin, trimmed of excess fat
* Coarse salt
* 2 tablespoons soy sauce
* 1 tablespoon rice vinegar
* 1 teaspoon sugar
* 3 teaspoons vegetable oil
* 1 tablespoon minced, peeled fresh ginger
* 1/8 to 1/4 teaspoon red-pepper flakes
* 1 pound green beans, trimmed and cut crosswise into 2-inch pieces
* 1 cup fresh broccoli florets
* 1 red bell pepper, ribs and seeds removed, cut into thin strips
* 1/3 cup dry-roasted peanuts, chopped
* Cooked white rice, for serving (optional)

Cut pork diagonally into 1/4-inch thick slices. In order to cut the pork thin enough, I stuck it in the freezer for about 20 minutes before slicing it up. Cut each slice lengthwise in half. Season with 1/2 teaspoon salt. In a small bowl, mix soy sauce, vinegar, and sugar; set sauce aside.

Heat 1 teaspoon oil in a large skillet over medium-high. Add half the ginger, pepper flakes, and pork; cook, stirring, until pork is no longer pink, about 3-5 minutes. Transfer to a plate. Repeat, cooking remaining ginger, pepper flakes, and pork in another teaspoon oil; transfer to plate. (I did all the pork, etc at once... worked for me!)

Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

Add remaining teaspoon oil to the skillet. Add beans, bell pepper, broccoli and 2 tablespoons water;(oops! unintentionally missed the water) cook over high heat, stirring often, until peppers are tender, about 2 minutes.

Add peanuts, pork mixture, and reserved sauce. Cook, stirring, until pork is coated, about 1 minute. Serve immediately, over rice, if desired.

We did serve it over rice. My kids LOVE rice.

Coming up later. Expect a post from me on how on earth I get my kids to eat all this food.


sheri said...

Cool! That looks/sounds good.
Question: if you happen to have the nutritional values available, could you add those in? I know, demanding readers.
Also, do you think this recipe would work well w/chicken instead of pork?

Alissa said...

Most of my recipes come from food blogs where the nutritional information is not included, but I'll try to add a couple that do have it. And I'm SURE you could chicken instead of pork. I just get sick of chicken every night... so, this sounded like a nice change of pace.