Spicy pork stir- fry hits table in minutes
The exciting flavors of Chinese cuisine are captured in this five- spice stir- fried pork.
Five- spice powder is a mixture of five ground spices usually consisting of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. It gives a pungent, aromatic flavor to this quick dish. It can be found in the spice section of the supermarket. You only need a little for this recipe, but I like to keep it on hand to sprinkle on cooked vegetables, over rice or in salad dressings to create an Asian touch.
Chinese recipes need a few extra minutes to assemble the ingredients, but take only a few minutes to cook. This stir- fry dinner is ready in less than 10 minutes.
Five Spice Pork and Rice Stir- Fry
1 package microwaveable brown rice ( to make
1 ½ cups cooked) OR
1 ½ cups leftover rice Salt and ground black pepper
¼ cup chicken broth
2 tablespoons rice vinegar
1 teaspoon Chinese five- spice powder
3 medium garlic cloves, crushed
1 tablespoon low- sodium soy sauce
1 tablespoon canola oil
¾ pound pork tenderloin or boneless loin pork chops, cut into ½ - inch cubes
1 cup sliced onion
1 red bell pepper, seeded and sliced ( about 1 cup)
1 tablespoon flour
2 tablespoons slivered almonds
Cook brown rice in the microwave according to package instructions. Remove and measure 1 ½ cups cooked rice. Save remaining rice for another meal. Season with salt and pepper to taste; set aside.
Mix chicken broth, rice vinegar, Chinese five- spice powder, garlic and soy sauce together. Set aside.
Heat oil in a wok or skillet over high heat until very hot. Add pork and onion and stir- fry 2 minutes. Add red bell pepper and continue to stir- fry 1 minute. Sprinkle in flour and toss. Add broth mixture to wok and toss 2 minutes. Remove to a bowl. Add rice to wok and toss 1 minute. Divide rice between 2 dinner plates and spoon pork and sauce over rice. Sprinkle almonds on top.
Makes 2 servings.