Want to put a healthy dinner on the table in no time? Try this deliciously easy Asian flavored Caramelized Pork stir-fry complete with fresh vegetables & lean pork and all ready in 30 minutes! A tasty weekday supper that is sure to please!
We just returned Sunday afternoon from a wonderful laid-back family vacation in the Florida Keys and getting back into work mode is really tough! Not only that but we had a nice surprise when we got home - the air conditioner was broken. Not a good thing when Florida has been getting record high heat. So, while awaiting the repair man today, I wanted to whip something up that required as little sweat as possible. I decided to make a quick stir-fry with a recipe I had found on the Cooking Light site. I didn't change it up as it was perfect just the way it was.
This recipe is perfect for a quick meal, especially if you cook up the rice or quinoa ahead of time and just store it in the fridge. You can get chopped onions, carrots and cabbage in the produce section of your grocery store and cut up pork made for stir-frys in the meat department. Of course, it is pretty easy to buy whole onions, carrots and cabbage and cut them up on the weekend and store in resealable plastic bags for the week's use. In fact, the onions are great to use in omelets and both are perfect for soups and stews.
Just take a closeup look of all that fresh deliciousness!
Give it a try and let me know what you think. Oh, and it tastes just as good for lunch the next day.
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CARAMELIZED PORK STIR FRY
- 2 cups cooked brown rice, jasmine rice or quinoa
- 1 Tablespoon toasted sesame oil
- 1 lb. pork tenderloin, cut in 1" pieces
- 1 cup onion, chopped
- 1 cup carrots, chopped
- 1 Tablespoons minced fresh ginger
- 5 cloves garlic, sliced thin
- 1 cup chicken stock
- 3 Tablespoons brown sugar
- 1 Tablespoon fish sauce
- 1 Tablespoon Tamari gluten-free soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons rice vinegar
- ½ teaspoon crushed red pepper or to taste
- 1 cup Napa cabbage, thinly sliced
- ¼-1/3 cup unsalted peanuts, chopped
- ¼ cup fresh cilantro, chopped
- Garnish: 4 lime wedges
- Prepare rice or quinoa according to package directions. Set aside and keep warm.
- Heat sesame oil in large skillet over medium-high heat. Add pork and stir fry for 6-8 minutes or until browned on all sides. Remove from pan.
- Add next 4 ingredients to pan and stir fry 2-3 minutes.
- In a medium bowl, whisk together stock, brown sugar, fish sauce, Tamari soy sauce, cornstarch, vinegar and crushed red pepper.
- Add to skillet and bring to boil. Lower heat to medium and let simmer so sauce thickens, about 5 minutes.
- Add pork back to pan and stir to coat. Cook about 2 minutes to reheat pork.
- To serve: Divide rice into 4 bowls. Top each with pork-vegetable mixture. Add ¼ cup cabbage to each and sprinkle with peanuts and cilantro. Garnish with a slice of lime.