Stir Fried Pork with Snap Peas and Baby Corn
Ingredients
1 lb pork tenderloin | ||
2 carrots, peeled | ||
1/2 lb baby corn | ||
1/2 lb sugar snap peas | ||
kosher salt and fresh cracked black pepper | ||
3 tbs peanut oil | ||
1 tsp sugar | ||
2 tbs red wine vinegar | ||
1/4 cup soy sauce | ||
1 piece of star anise |
This is an Americanized version of a classic Chinese stir fry dish.
- Trim pork tenderloin and cut across into 1/4 inch slices.
- Cut peeled carrots into 3 inch sticks.
- Blanch vegetables in boiling salted water for 2 minutes. Drain and refresh under cold water.
- Heat oil in wok or large saute pan.
- Add the pork and stir fry over high heat until well browned and almost tender. About3 minutes.
- Add the star anise, cook for 30 seconds.
- Add the vegetables and continue stirring over high heat for another 3 minutes.
- Mix the remaining ingredients and bring to a boil, stirring well.
- Adjust the seasoning and serve over white rice or noodles.
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