Exotic Pork & Vegetables
Makes 4 servings
|4||tablespoons peanut oil, divided|
|6||whole dried hot red chili peppers|
|4||cloves garlic, sliced|
|1||pork tenderloin (about 3/4 pound), thinly sliced|
|1||large carrot, peeled and cut into 1/4-inch-thick slices*|
|2||ounces fresh oyster, shiitake or button mushrooms,** cut into halves|
|1||baby eggplant, thinly sliced|
|5||ounces fresh snow peas, ends trimmed|
|3||tablespoons packed brown sugar|
|2||tablespoons fish sauce|
|1||tablespoon dark sesame oil|
|Hot cooked rice|
*To make scalloped edges on carrot, use citrus stripper or grapefruit spoon to cut groove into carrot, cutting lengthwise from stem end to tip. Continue to cut grooves around carrot about 1/4 inch apart. Then cut carrot crosswise into 1/4-inch-thick slices.
**Or, substitute 1/2 ounce dried Oriental mushrooms, soaked according to package directions.
- Combine water and cornstarch in cup; set aside.
- Heat wok or large skillet over high heat 1 minute. Drizzle 2 tablespoons peanut oil into wok and heat 30 seconds. Add peppers and garlic; stir-fry about 1 minute. Add pork; stir-fry 3 to 4 minutes or until no longer pink. Remove pork mixture to bowl; set aside.
- Add remaining 2 tablespoons peanut oil to wok. Add carrot, mushrooms and eggplant; stir-fry 2 minutes. Add snow peas and pork mixture; stir-fry 1 minute.
- Stir cornstarch mixture; add to wok. Cook 1 minute or until thickened. Stir in brown sugar, fish sauce and sesame oil; cook until heated through. Serve over rice.
Check out more recipes for Asian