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Garnish this Vietnamese-style stir-fry with chopped peanuts and fresh Thai basil. Serve over rice noodles.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 4
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Ingredients
1/2 cup (125 mL) water
2 tbsp (25 mL) fish sauce
1 tbsp (15 mL) oyster sauce
1 tsp (5 mL) each granulated sugar, cornstarch and soy sauce
1/4 tsp (1 mL) crushed red pepper flakes
1 Ontario Pork Tenderloin (about 12 oz/375 g)
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) vegetable oil
1 lb (500 g) Ontario Asparagus, trimmed and sliced into bite-size pieces
1/2 cup (125 mL) thinly sliced Ontario Shallots
2 tsp (10 mL) minced fresh gingerroot
3 cloves garlic, minced
1 Ontario Greenhouse Sweet Yellow Pepper, sliced into strips
1 tbsp (15 mL) rice vinegar
Preparation
In small bowl, whisk together, 1/4 cup (50 mL) of the water, fish sauce, oyster sauce, sugar, cornstarch, soy sauce and red pepper flakes; set aside.
Slice pork into bite-size strips; season with pepper. In large nonstick skillet, heat 1 tbsp (15 mL) of oil over medium-high heat. Stir-fry pork in batches until browned; transfer to bowl.
Add remaining oil to skillet; add asparagus, shallots, ginger, garlic and pepper strips; stir-fry for 2 minutes. Stir in remaining water; reduce heat to medium, cover and cook until asparagus is tender-crisp, about 4 minutes. Stir in reserved sauce and pork with any accumulated juices; stir-fry until pork is heated through and sauce is thickened, about 2 minutes. Remove from heat and stir in vinegar.
TIP:
Place pork tenderloin in the freezer for 20 minutes to make it easier to slice.
Nutrients per serving
Calories: 230
Protein: 21 grams
Fat: 12 grams
Carbohydrate: 11 grams
Fibre: 2 grams
Sodium: 830 mg
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