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Stir-fry of pork with vietnamese flavors *jb

Yield: 4 Servings

Ingredients:

• 2 tb Finely chopped fresh ginger
• 2 Serrano or jalapeno peppers -seeded and finely chopped
• 4 Cloves garlic finely -chopped
• 3 tb Fish sauce
• 2 tb Fresh orange juice
• 1 ts Cornstarch
• 1/2 ts Freshly ground black pepper
• 1 lb Pork tenderloin

Instructions:

trimmed of -fat and membrane and cut -across the grain into -1/4-inch-thick slices 1 tb Sugar 3 ts Vegetable oil preferably -canola oil 2 c Finely sliced onions (2-4 -onions) 1/4 c Sliced fresh cilantro leaves In a shallow dish combine ginger peppers garlic 1 tablespoon of the fish sauce 1 tablespoon of the orange juice cornstarch and black pepper. Add pork and toss to coat it with marinade. Set aside to marinate for 10 to 20 minutes. In a small bowl mix sugar the remaining 2 tablespoons fish sauce and 1 tablespoon orange juice. Heat a wok or large nonstick skillet over high heat. Swirl in 1 teaspoon of the oil. Add onions and cook stirring until limp and caramelized about 5 minutes. Transfer the onions to a plate. Wipe out the pan. Add the remaining 2 teaspoons oil to the pan and increase heat to high. Slowly drop in pork and stir-fry until browned and just cooked through 2 to 3 minutes. Add the reserved fish sauce/orange juice mixture and the reserved onions; toss until the pork is coated with sauce. Sprinkle with cilantro and serve over rice. Per serving: 240 cal 27 G Pro 8.0 G Fat 15 G Carb 834 MG Sod 79 MG Chol Reprinted from EatingWell website: http://www.eatingwell.com/recipes/

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