Feel like Chinese tonight?
This dinner is faster and less expensive than takeout. Crisp, stir-fried pork served in little lettuce puffs with scallions and cucumber takes only minutes in a wok.
The meat should be crisp on the outside and tender inside. The secret is to make sure your wok or skillet is very hot before adding the meat and to add the meat a few pieces at a time.
Use the same wok for the rice. Pan juices from the meat will flavor the rice. Fried rice is great made with leftover rice.
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To make fried rice, microwave one package of brown rice according to package instructions. Heat wok and add 2 teaspoons of canola oil. Add one cup of the rice and 1 cup of frozen petite peas and toss 3 to 4 minutes. Push rice and peas to edge of wok and add reserved pork marinade in the center.
Cook marinade 2 minutes and then toss with rice and peas. Add salt and pepper to taste.
TheseChinesePorkPuffs, including the fried rice, contain 591 calories per serving with 29 percent of calories from fat.
Hoisin sauce can be found in the Chinese section of the supermarket.
Be sure to drain the meat and pat it dry with a paper towel before adding it to the wok. It will be crisper.
To buy:¾ pound pork tenderloin,1bottlestir-frysauce, 1 bottle hoisin sauce, 1 package microwave brown rice, 1 package frozen petite peas, 1 small bunch scallions, 1 medium cucumber, 1 head iceberg lettuce, canola oil, salt and black peppercorns.
With pork, try pinot noir.