Monday, February 28, 2011

Menu for Feb. 28 - March 3 - Monday: Caramel Pork

Pin It Now! Short week this week since I'm not cooking Fri night.  :)  Trying some more new dishes this week and one I've made before.  My girls really enjoy soup, so I try to find fun variations for them.  I'd love to hear from you about your cooking experiences!  Happy cooking!


Monday:  this was in the new issue of Cooking Light and it sounded really good and very easy to make.  I'm making a slaw to go with it.  (see recipe below)



  • YIELD: 4 servings
  • TOTAL: 40 MINUTES
  • COURSE: Main Dishes
Ingredients
  • 1 cup water
  • 3/4 cup uncooked sushi or short-grain rice
  • 1/2 teaspoon kosher salt, divided
  • 1/2 cup frozen green peas, thawed
  • 1 tablespoon rice vinegar
  • Cooking spray
  • 1 pound pork tenderloin, cut into 1-inch pieces
  • 1/2 cup chopped Vidalia or other sweet onion
  • garlic cloves, minced
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 3 tablespoons dark brown sugar
  • 1 tablespoon lower-sodium soy sauce
  • 1 teaspoon bottled ground fresh ginger
  • 1/2 teaspoon crushed red pepper
  • canned anchovy fillets, rinsed and minced
  • lime wedges
Preparation
  • 1. Combine 1 cup water, rice, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 10 minutes; gently stir in peas and vinegar.
  • 2. Heat a medium skillet over high heat. Coat pan with cooking spray. Add pork; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Add onion and garlic; stir-fry 2 minutes. Stir in broth and next 5 ingredients (through anchovy); bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Spoon 1/2 cup rice on each of 4 plates; top each serving with 1/2 cup pork mixture. Serve with lime wedges.


Radish-Squash Slaw:
Combine 2 tablespoons dark sesame oil, 2 Tbs rice vinegar, 1 Tbs low-sodium soy sauce, 2 teaspoons honey, and 1/4 tsp salt in medium bowl.  Add 3/4 cup each: julienne-cut carrot, daikon radish, and yellow squash; toss. Top with 3 Tbs cilantro leaves.   **note, a daikon radish is also known as a Japanese radish or white radish.  They are long and look a little like a white carrot.  If you can't find one, you can substitute jicama.)**

1 comments:

Click and Cook said...

This was very good. I think my fave part was the slaw...super tasty! I took the time to dry the pork and brown it in batches to get a nice sear. I thickened the pork sauce with some cornstarch too. Good dish, will make again!

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