Peachy Plum Pork Stir Fry |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Easy quick stir fry. Pork tenderloin, some fresh (or you can use frozen peaches) and take advantage of a jarred plum sauce for this quick dish. I love to serve this over brown rice, but use a white or Jasmine rice if you prefer. It takes literally minutes. Try a nice salad with Napa cabbage on the side with a sesame dressing and some fresh red onion. Stir fries are great and take just minutes which is the perfect midweek dinner. Ingredients:
1 1/4 lbs pork tenderloin (cut lengthwise and then thin sliced, tip ... freeze the pork loin for about 30 minutes and it will m) |
1 small onion (cut in half and thin sliced) |
3/4 cut scallion (cut in 1-inch pieces on an angle) |
1/2 cup red pepper, thin sliced |
1/2 cup green pepper, thin sliced |
1 1/2 cups peaches (thin sliced and peeled, i used peaches, but if in season, please use fresh) |
3/4 cup chinese plum sauce |
1/2 cup apple juice |
2 tablespoons soy sauce |
3 teaspoons garlic, minced |
1 1/2 tablespoons lemon juice |
1 1/2 tablespoons cornstarch |
2 tablespoons vegetables or 2 tablespoons canola oil to saute the pork |
salt |
pepper |
6 cups cooked brown rice |
cilantro, as a garnish (optional) |
Directions:
1. First - prepare all your vegetables because this is a quick stir fry and it doesn't take long at all. So have everything ready.
2. Peaches - if using frozen peaches which I do when not in season, just thaw. I like to keep them in slices, but if you want them diced that is fine. I like the whole slice when I serve the dish.
3. Rice - Cook the rice accordingly to directions. Now you can use quick cooking, boil in a bag, or use the traditional method. What ever rice you decide to use, just follow direction for about 6 cups of rice. NOTE: I like to cook my rice in chicken stock for more flavor, but it is not necessary.
4. Sauce - In a small bowl, add the apple juice, plum sauce, soy sauce and cornstarch.
5. Saute - In a wok (if you have one) or a large skillet, add the oil and bring to medium high to high heat. Season the pork with salt and pepper on both sides and add it to the pan and saute 2-3 minutes. Add in the garlic, onion, red and green peppers and cook until the vegetables are until crisp tender and the pork is no longer pink.
6. Add in the sauce and cook until the bubbly and slightly thickened. Then add the peaches, scallions and lemon juice and stir to combine. Cook just another minute until the peaches are heated through.
7. Serve - I like to serve this family style over the rice. Garnish with some fresh cilantro if you want.
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