Thai Stir-Fried Pork
Partically freezing the tenderloin will make it easier to cut into stir-fry strips. Some meat counters have pork stir-fry pre-cut that work well for this recipe. Serve with warm flour tortillas and Sesame Cucumbers.
1 pound pork tenderloin
1 (3-ounce) package pork-flavored Oriental noodles
2 teaspoons vegetable oil
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground ginger
1/4 cup peanut butter
2 tablespoons soy sauce
2 cups torn spinach, washed and drained
1/4 cup sliced green onions
- Cut tenderloin into stir-fry strips.
- Cook noodles as directed on package; drain and keep warm (reserve cooking water).
- Heat oil in a heavy skillet; add pork, red pepper flakes and ginger. Stir-fry until pork is just done, about 4 minutes. Remove pork and keep warm.
- Blend peanut butter, 1/2 cup reserved cooking water and soy sauce in skillet; heat and stir until hot.
- Toss cooked pork, noodles, spinach and green onions with peanut sauce.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.