Wednesday, April 23, 2008
Another stir-fry from my favorite new cookbook
--Pork Tenderloin, Sweet Red Pepper, and Asparagus Stir-Fry
Pork Tenderloin, Sweet Red Pepper, and Asparagus (Broccoli) Stir-Fry
American Dietetic Association Cooking Healthy Across America Copyright 2005
1 pound pork tenderloin, trimmed
2 tablespoons soy sauce
6 tablespoons dry sherry, divided
1 cup reduced-sodium chicken broth
4 tablespoons sesame oil, divided
1 tablespoon rice wine or white wine vinegar
1 tablespoon cornstarch
¼ teaspoon white pepper
1 pound fresh asparagus, cut into 2-inch pieces I used broccoli
1 large red bell pepper, trimmed, seeded and thinly sliced
1 8-ounce package fresh mushrooms, sliced
1 teaspoon minced garlic
1 teaspoon minced ginger
4 cups cooked brown rice (about 1 1/3 cups uncooked)
Cut the pork crosswise into ½-inch slices, and cut the slices into ¼ inch strips. Place in a zip-top plastic bag. Add the soy sauce and 4 tablespoons sherry. Refrigerate for 30 minutes or up to 2 hours.
Combine the chicken broth, 2 tablespoons sherry, 1 tablespoon sesame oil, and the rice wine, cornstarch and white pepper in a small bowl; set aside.
Heat 2 tablespoons sesame oil in a large skillet over high heat. Add the pork and stir-fry for 3 to 4 minutes until lightly browned. Remove the pork to a dish and keep warm.
Heat the remaining oil in the same skillet over high heat. Add the asparagus and stir-fry 1 to 2 minutes. Add the bell pepper and mushrooms. Stir-fry 1 to 2 minutes until tender. Add the garlic and ginger; stir-fry 1 to 2 minutes. Add the sit-fried pork and the chicken broth mixture. Cook and stir on medium heat until the mixture thickens, about 30 seconds. Serve with the cooked rice.
Serves 8: Per serving: 250 cal, 7g fat, 35mg chol, 230mg sodium, 30g carbs, 4g fiber, 17g protein
I've been doing a lot of stir-fries lately. It's a easy way to fulfill my nutritional requirements since they're generally heavy on vegetables and meat and light on carbs, if you limit the rice. This particular recipe didn't excite me that much. I'm not sure why - it was flavorful but I felt like something was missing. It was too mellow. Maybe the sauce could have used a little soy sauce too.
I used broccoli since I wasn't sure if my husband would like the asparagus. I'm not sure that he's as big a fan of stir-fries as I am but I always make some egg or spring rolls along with them and I know he likes those.
I had to go to so many stores to find jarred ginger. I prefer the jarred variety and I always have trouble finding it. I was just about to give up when I moved a few things over and found one lone jar sitting all the way in the corner of the produce section.
I love this cookbook. I picked it up in Ollie's for under $10 (even used on Amazon it's over $20! - yay Ollie's!). It breaks down recipes by region which I'm never crazy about (recipes end up all over the book - you can't just flip to the chicken section for a chicken recipe) and there are no pictures but there are so many recipes in there I want to try. In fact, I'm cooking from this same cookbook the entire rest of the week.
It isn't just recipes either - the book includes other information regarding healthy eating. It's definitely one of my favorite finds.
I'm running out of steam. It's impossible to sleep through the night anymore (I have to get up at least once, usually twice to pee). I'll have to keep that in mind when choosing recipes for next week. I need simple, simple recipes.
Blast From The Past: Whole Wheat Buttermilk Pancakes from February 2006. I really miss pancakes. I know I could work them into my meal plan but I think it's too dangerous. I want a HUGE stack of pancakes.
Question of the Day: What kind of ginger do you cook with? Dried, jarred or fresh?