Feel like Chinese tonight⢠This dinner is faster and less expensive than take-out. 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.
To make fried rice, microwave 1 package of brown rice according to package instructions. Heat a wok and add 2 teaspoons of canola oil. Add 1 cup of the rice and 1 cup of frozen petite peas and toss for 3 to 4 minutes. Push the rice and peas to edge of the wok and add the reserved pork marinade in the center. Cook the marinade for 2 minutes and then toss with the rice and peas. Add salt and pepper to taste.
With pork, you never can go wrong with pinot noir.
• 3/4 pound pork tenderloin
• 1/4 cup bottled stir-fry sauce
• 1 tablespoon canola oil
For the garnish:
• 2 scallions
• 1/2 medium cucumber
• 1/2 medium head iceberg lettuce
• 1/4 cup hoisin sauce
• Salt and freshly ground black pepper, to taste
Remove the visible fat from pork. Cut the pork into 1/2-inch slices. Pour the stir-fry sauce into a self-seal plastic bag and add the meat. Let marinate for 15 minutes, turning several times to make sure the meat is covered.
Meanwhile, prepare the garnishes: Wash and remove the root end and damaged leaves from the scallions. Cut into 4-inch pieces. Slice each piece lengthwise into long slivers. Place in a small bowl. Peel and cut the cucumber into 4-inch pieces, then cut lengthwise into thin slivers. Place in another small bowl. Remove the lettuce leaves in whole pieces to make the lettuce cups. Wash and drain. Place in a large serving bowl. Spoon the hoisin sauce into a small serving bowl.
Drain the pork, reserving the sauce to use in the fried rice. Pat the pork dry with paper towel. Heat a wok or skillet over high heat. Add the oil and heat until smoking. Add the pork, a few pieces at a time, to keep the wok hot. Stir fry for 3 minutes. Remove from the wok and cut each pork slice into 3 pieces. Place on a serving dish.
To serve, place containers of scallions, cucumber, lettuce, hoisin sauce and pork on the table. Take one lettuce leaf and spoon a little sauce onto it, add a few scallion and cucumber slivers and some meat. Roll up and eat like a wrap.
Makes 2 servings.
Nutrition information per Pork Puff serving: 345 calories (31 percent from fat), 12 grams fat (2 grams saturated), 108 milligrams cholesterol, 39 grams protein, 20 grams carbohydrates, 4 grams dietary fiber, 619 milligrams sodium.
• Hoisin sauce can be found in the Chinese section of the supermarket. It's made from soybeans, vinegar, sugar and spices.
• Be sure to drain the meat and pat it dry with a paper towel before adding it to the wok. It will be crisper.
• Marinate meat.
• Microwave rice.
• Complete pork recipe
• Stir fry rice
To buy: -3/4 pound pork tenderloin, 1 bottle stir-fry sauce, 1 bottle hoisin sauce, 1 package microwave brown rice, 1 package frozen petite peas, 1 small bunch scallions, 1 medium cucumber and 1 head iceberg lettuce.
Staples: canola oil, salt and black peppercorns.
