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Tuesday, March 22, 2011

Caramel Pork

1 cup water

3/4 cup uncooked sushi or short-grain rice

1/2 teaspoon kosher salt, divided

1/2 cup frozen green peas, thawed

1 tablespoon rice vinegar

Cooking spray

1 pound pork tenderloin, cut into 1-inch pieces

1/2 cup chopped Vidalia or other sweet onion

3 garlic cloves, minced

1/2 cup fat-free, lower-sodium chicken broth

3 tablespoons dark brown sugar

1 tablespoon lower-sodium soy sauce

1 teaspoon bottled ground fresh ginger

1/2 teaspoon crushed red pepper

2 canned anchovy fillets, rinsed and minced

8 lime wedges

Combine 1 cup water, rice, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 10 minutes; gently stir in peas and vinegar.
Heat a medium skillet over high heat. Coat pan with cooking spray. Add pork; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Add onion and garlic; stir-fry 2 minutes. Stir in broth and next 5 ingredients (through anchovy); bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Spoon 1/2 cup rice on each of 4 plates; top each serving with 1/2 cup pork mixture. Serve with lime wedges.

recipe source: my recipes

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