Pork Stir-Fry with carrots and snow peas

By cindygwest

This can be be stir-fried in a large nonstick skillet. More oil may have to be used than if using a wok.

Ingredients

• For Pineapple-Ginger Brown Rice:
• For Pork Stir-Fry
• 8 oz. pork tenderloin, cut into thin strips
• 3 T. soy sauce, divided
• 1/2 cup chicken broth
• 1/4 cup dry sherry
• 1 T. cornstarch
• 1 T. honey
• 1 T. tomato paste
• black pepper, a pinch
• 2 T. canola oil, divided
• 1 T. each minced fresh garlic and ginger
• 1 1/2 cups fresh or frozen snow peas (5 oz.)
• 1 cup carrot strips
• 2 T. sliced scallions
• 2 t. sesame seeds
• 1/2 cup water
• 1/2 cup pineapple juice
• 1 T. minced fresh ginger
• 1/2 cup quick cooking brown rice
• 3/4 cup diced fresh pineapple
• 1 T. soy sauce
• 1 t. toasted sesame oil
• 1/4 t. kosher salt

Details

Servings 2

Preparation

Step 1

For Stir-Fry:

Combine pork strips and 1 T. soy sauce; cover and refrigerate while preparing sauce.
Whisk together remaining 2 T. soy sauce, broth, sherry, cornstarch, honey, tomato paste and pepper.
Preheat wok or skillet over medium-high heat. Holding wok away from stow, spray wok with nonstick spray.
Heat 1 t. oil in wok. Stir-fry half the pork until cooked through, 2 - 3 minutes. Transfer pork to a plate. Repeat.
Add remaining 1 t. oil to wok. Add garlic and ginger; stir-fry 10 - 15 seconds. Add snow peas; stir fry 2 minutes. Return pork to wok, add sauce and cook until sauce thickens, 1 - 2 minutes.k Add carrots; stir-fry 1 minute.
Serve stir-fry over Pineapple-Ginger brown rice; garnish with scallions. Sprinkle each serving with sesame seeds.

For Rice:

Boil water, pineapple juice, ginger, and rice in a saucepan over medium high heat. Reduce heat to low and cover. Simmer rice until water is absorbed, about 10 - 12 minutes.

Fluff rice with a fork. Stir in pineapple, soy sauce, sesame oil, and salt.