Mmmm….yummy, lightning fast and VERY kid-friendly. Inspired by a recipe that was originally in Good Housekeeping and then adapted by my friend Barb, and then adapted again by me. The original version can be found here. For adults, you may want to doll this up a bit: a little sriracha for a tad more “kick” and maybe a handful of cilantro leaves at the very end.
Stir-fried Pork Tenderloin and Veggies with Rice
2 cups basmati rice, uncooked
4 cups chicken stock
1 pound pork tenderloin, trimmed and sliced into 1/2-inch thick rounds
(They come two per pack at Costco, about one pound each)
1 Tbsp. peanut (or canola or vegetable) oil
1 Tbsp. sesame oil
2 cloves garlic, minced or pressed
3 Tbsp. soy sauce
2 Tbsp. seasoned rice vinegar
1 Tbsp. finely chopped fresh ginger
1 Tbsp. molasses
1/2 tsp. chile paste with garlic (Asian food section of your supermarket)
1 tsp. cornstarch
2 Tbsp. water
1 16 oz bag of your favorite frozen stir fry veggies
(snow peas? sugar snap peas? broccoli? edamame? I used a bag that was a blend of edamame, sugar snap peas, baby corn, red peppers and water chestnuts.)
Cook rice in the chicken stock, according to the package directions. While rice cooks, heat sesame and peanut oil in a large skillet over medium high heat. Add garlic and pork slices and cook for about 6 minutes, or until pork is browned on the outside and no longer pink in the middle.
While pork cooks, stir together the cornstarch and water in a small bowl until the slurry is smooth. Stir together soy sauce, vinegar, ginger, molasses, chile paste) in another small bowl. When pork is almost done, pour the soy sauce mixture and vegetables into the skillet and continue to cook for about 4 more minutes, or until the veggies are done, stirring frequently. Add cornstarch-water mixture and cook about 1 more minute, or until sauce has thickened.
Remove from heat and serve over the cooked rice.