Thursday, August 05, 2010

Another Dinner Home Run

I've tried 3 new recipes this past week and each has been a major hit. They'll all become regulars on the dinner rotation. While this one didn't come from Cooking Light specifically, I did get the idea from their website and just googled to find a version I liked. Actually it's a merger of two recipes since I liked a little bit from both.

Pork and Green Bean Stir Fry


Serves 4

1 pound pork tenderloin, trimmed of excess fat (I had thick cut chops and just cut the bones away)
Coarse salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon sesame oil
1 teaspoon sugar
3 teaspoons olive oil
2 tablespoons minced, peeled peeled fresh ginger (I had some and was lazy and just used ground)
2 cloves minced garlic
1 pound green beans, trimmed and cut crosswise into 2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into thin strips
Cooked white rice, for serving


1. Cut pork diagonally into 1/4-inch thick slices; cut each slice lengthwise in half. In a small bowl, mix soy sauce, vinegar, sugar and sesame oil; set sauce aside. Add pork, toss to coat and set aside.

2. Heat 2 teaspoons oil in a large skillet over medium-high. Add the ginger, and pork; cook, stirring, until pork is no longer pink.

3. Meanwhile, cook green beans in a medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain; dry with paper towels.

4. Add remaining teaspoon oil to the skillet. Add beans, bell pepper, and 2 tablespoons water; cook over high heat, stirring often, until peppers are tender, about 2 minutes. Stir in pork until heated through. Serve immediately, over rice, if desired.

I've previously said that I suck at making stir fry and this is an exception. It turned out really good and the pork was nice and tender. It was a great way to use up a big bag of green beans I had picked up at the farmers market as well. Plus it made great leftovers.

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