Exotic Pork Vegetables

Exotic Pork & Vegetables

Exotic Pork & Vegetables


Makes 4 servings


1/4 cup water
2 teaspoons cornstarch
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.


  1. Combine water and cornstarch in cup; set aside.
  2. 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.
  3. 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.
  4. 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.

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