Pork “Thai Fry”
What could be better than your favourite Asian flavours coming together to create two meals in one.
Cut: Pork Chops
Prep Time: 10 minutes
Cook Time: 15 minutes
Number of Servings: 4
3 Tbsp (45 mL) reduced-sodium soy sauce
1 1/2 Tbsp (20 mL) honey or sugar
3 limes, halved, divided use
2 tsp (10 mL) grated gingerroot
1/2 cup (125 mL) unsalted peanuts (about 2 oz.)
1 Tbsp (15 mL) canola oil, divided use
1 1/2 lbs (750 g) boneless center cut pork chops, trimmed and chopped
8 oz. (250 g) asparagus spears, sliced in 2-inch pieces
1 1/2 cups (375 mL) chopped red bell pepper, about 1 large pepper
1 1/2 cups (375 mL) matchstick carrots
1 cup (250 mL) chopped green onions (white and green parts), about 6-8 medium green onions
1/2 cup (125 mL) chopped fresh cilantro
Whisk together the soy sauce, honey, juice of 1 lime and the ginger in a small bowl. Set aside.
Heat a large nonstick skillet over medium-high heat. Add peanuts and cook 2 minutes or until beginning to lightly brown, stirring frequently. Set aside on separate plate.
Heat 1 tsp (5 mL) oil in skillet. Add half of the pork and cook 4 minutes or until slightly pink in center, stirring occasionally. Set aside on a separate plate. Repeat with 1 tsp (5 mL) oil and remaining pork and set aside.
Heat the remaining 1 tsp (5 mL) oil, add the asparagus, bell pepper, carrots, and green onions; cook 4 minutes or until tender crisp.
Remove skillet from heat, stir in the pork and any accumulated juices and cilantro. Reserve half of the pork mixture for the “Pork and Fresh Ginger Soup” recipe.
Serve remaining half of the pork mixture in 4 bowls to contain the liquid. Spoon the soy sauce mixture evenly over all and sprinkle with peanuts. Do not stir. Serve with remaining lime halves.
Cook’s Tip: Lightly coat a measuring spoon with cooking spray before measuring the honey. This allows the honey to easily slide off of the spoon when adding to other ingredients/
Cook’s Tip: To dissolve the honey quickly, place the honey, soy sauce, and the 2 tsp. lime juice in a small microwave-safe bowl and heat in the microwave for 15-20 seconds.
1 cup (250 mL) pork mixture, 1 Tbsp (15 mL) sauce and 2 Tbsp (30 mL) nuts per serving.
|Total Fat||14 g|
|Saturated Fat||2 g|
Source: Nancy Hughes