|Baja Pork Stir Fry|
Stir frys are an easy dinner to make as it is a one pot meal. Add a pasta or rice and you will be eating dinner in no time at all. Some people think that there is a lot of chopping involved in making a stir fry. But once the ingredients are prepped, the actually cooking is a breeze. And stir frys are very forgiving in that you can throw in any vegetables you have on hand and change up the seasonings to suit your tastes.
Baja Pork Stir Fry is a recipe pulled from a recent additional of Cooking Light magazine. A little extra cumin, more chopped vegetables, and added heat from a whole jalapeno and dinner is ready. Or as in the case when I made it for my EAT! personal chef client, dinner is waiting in the refrigerator.
Baja Pork Stir Fry is easy and quick to make. Follow along with the recipe below and make it for your family tonight.
Baja Pork Stir Fry
adapted from this recipe in the Cooking Light, September, 2011 issue
1/2 cup chicken stock
1 1/2 teaspoons cornstarch
1 teaspoon cumin
2 garlic cloves, chopped
1 1/2 pounds pork tenderloin, cut into 1 inch by 1/2 inch pieces
salt and pepper
1 cup diced red onion
1 cup each thinly sliced red, yellow and green peppers
1 thinly sliced jalapeno pepper
1/2 pint cherry tomatoes, halved
1/4 cup chopped fresh cilantro
4 cups cooked jasmine rice, hot
Combine first 4 ingredients in a small bowl and set aside.
Season pork with salt and pepper. Heat a large saute pan over medium high heat and add 2 teaspoons olive oil. Add pork and cook for 3 - 4 minutes or until browned on all sides. Remove from pan.
Heat pan over medium high heat and add 1 tablespoon olive oil. Add onion, bell peppers, and jalapeno and stir fry for 3 - 5 minutes. Return pork to pan along with chicken stock mixture and toss to combine. Cook for 1 minute until sauce coats all the ingredients. Stir in tomatoes and cilantro. Serve over jasmine rice.